I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. *These freeze well. *Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.

Ingredients

18 serv.

sausage meat↗1 lb
low-sodium bacon, cut up small↗1⁄2 lb
mixed mushrooms, sliced1⁄2 cup
green onions, chopped small↗4
italian seasoning↗1 tablespoon
sea salt & fresh black pepper, to taste
slices whole wheat bread (or any bread you like)↗8
omega eggs, beaten↗5
skim milk↗1 cup
low-fat cheddar cheese, shredded↗1 1⁄4 cups

Step-by-step instructions

1
Preheat oven to 350°F.
2
Spray muffin pan(s) with cooking spray.
3
Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
4
Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
5
Add 1 cup of the cheese to bread mixture.
6
In a medium bowl, combine eggs and skim milk.
7
Evenly pour egg mixture over bread and meat, mix well.
8
Cover and refrigerate for at least 1 hour or overnight.
9
Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
10
Place muffin pan on a wire rack and let set for 5 minutes.

Source: food.com

Original recipe ↗

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