Recipe: Tasty breakfast - in - a - muffin ( found in taste at home magazine)

breakfast - in - a - muffin ( found in taste at home magazine). This morning's breakfast so easy and yummy! Thanks to my Aunt Janet for the Taste of Home Magazine subscription I love the Breakfast in a Muffin. For a change of pace from sweet muffins, I like to make these.

Our recipes are family favorites that use ingredients commonly found in your pantry. Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. You can cook breakfast - in - a - muffin ( found in taste at home magazine) using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of breakfast - in - a - muffin ( found in taste at home magazine)

1. You need 1/3 lb of bulk sausage.
2. It's 3 of eggs.
3. Prepare 1 of salt.
4. It's 1 of pepper.
5. You need 1 packages of (81/2oz.) corn bread/ muffin mix.
6. It's 3/4 cup of shredded cheddar cheese, divided.

Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and. Meatloaf muffins, mini mac and cheese, baby pot pies. Get recipes and tips for these and other kid-friendly dinners made in your muffin pan. Maybe it's the built-in portion control or maybe it's the adorability of big people food scaled down to kid size.

breakfast - in - a - muffin ( found in taste at home magazine) step by step

1. preheat oven to 400°F. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
2. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat..
3. In large bowl, per prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill paper - lined muffin cups two - thirds full..
4. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. serve warm. makes 12.

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