Breakfast Buffet Muffins
What do you do when you need to clean out your refrigerator before leaving for vacation? Come up with a great new breakfast recipe, of course! And the best part is that this recipe is very versatile. The inspiration for this recipe was from this BuzzFeed Tasty video for Cheesy Bacon Egg Cups:
Cheesy Bacon Egg Cups
Posted by Tasty on Saturday, November 14, 2015
Don’t they look delicious?! Unfortunately I didn’t have bacon, but I did have sausage that needed to be used. And my husband prefers sausage anyway. I also had a loaf of our Good Measure Market Whole Grain Gluten Free Bread that was just starting to dry out. I could have frozen it, but why not utilize it for quick breakfasts before our trip?
In the end I made three batches of these. One for us, and two for my parents and brothers. Each time I slightly modified the recipe. Each were good. But the third recipe received my husband’s official stamp of perfection approval. Also, I chose to cook mine all the way through. The oozing yolk looked delicious to me, but I knew not everyone would agree.
So here’s my step-by-step pictorial instructions for the third batch (the recipe and optional variations are at the bottom):
Step 1: Slice an entire loaf of Good Measure Market Whole Grain Gluten Free Bread. I recommend slicing it length-wise to make it easier to cut multiple circles out of each slice. Each slice should be at least three fourths to an inch thick. Experience revealed to me that the thinner the slice the more likely the muffin will deflate after baking. (My apologies for not getting more detailed pictures of this step!)
Step 2: Next, take a cookie/biscuit cutter the size of the bottom of your muffin pan and cut 12 round circles out of the bread slices. Don’t worry if you have to piece a few together to get exactly 12. It won’t affect the muffin. The remains of your loaf will look similar to mine in the picture below.
Step 3: Place the bread circles in the bottom of a muffin pan. As you can see, a few of mine needed to be pieced together.
Step 4: Spoon 1 rounded TBSP of cooked Good Measure Market ground sausage on top of each bread circle.
Step 5: Sprinkle 6-8 pieces of frozen diced onion in each muffin cup.
Step 6: Whisk or blend 6 free-range eggs, and 1 tsp each of sea salt, pepper, and organic garlic powder together in a bowl. Divide the egg mixture across all 12 muffin cups. (Note: this picture was taken of my first batch where I used 2 tsp of minced onion instead of frozen onion. They were good, but the frozen onion batch tasted so much better!)
Step 7: Shred 3-4 ounces of Rumiano mozzarella cheese, and sprinkle across all 12 cups.
Step 8: Bake at 350 degrees Fahrenheit for 20-22 minutes. Remove from oven and allow to cool for 4-5 minutes.
I wish I could say I got a picture of them cooled and ready to eat, but they didn’t last that long at my house! They were just too delicious! My husband asked what they were called and I told him, “Sausage Egg Cups”. He informed me that was a terrible name. Instead he dubbed them “Breakfast Buffet Muffins”. Which is really rather fitting considering they include multiple items you’d find on a breakfast buffet, and you can always interchange the ingredients for other items on a buffet. Want bacon instead of sausage? Try it wrapped around the inside of the muffin cup like the Tasty video. Have mushrooms or peppers on hand? Dice them up, throw them in and top with salsa for a western flair. Need to make them dairy free? Leave off the cheese or top with shredded dairy free cheese. There’s so much you could do with this recipe to fit your family’s tastebuds! Oh, and we discovered we liked these both warm and cold! 🙂
I am including the full recipe below. If you decide to try them, I would love it if you would leave a comment and let me know. And be sure to include any modifications you make! Happy breakfast-ing! 🙂
Breakfast Buffet Muffins
1 loaf of Good Measure Market Whole Grain Gluten Free Bread, or other loaf bread; sliced 3/4″ to 1″ thick lengthwise
1/2 lb of cooked Good Measure Market Ground Sausage
6 Free-Range Eggs
1 tsp of Sea Salt
1 tsp Black Pepper
1 tsp Organic Garlic Powder
Frozen Diced Onion, approx. 1/3 cup
3-4 oz shredded Rumiano Mozzarella cheese
Slice the loaf of bread lengthwise; three-forth to one inch thick slices. With a cookie/biscuit cutter, cut out 12 circles the size of the bottom of your muffin pan. Piece together circles if needed. Place the circles in the bottom of the muffin cups. Spoon on the sausage. Sprinkle 6-8 pieces of frozen diced onion in each cup. Blend eggs, salt, pepper, and garlic powder. Pour egg mixture across the 12 muffin cups. Top with shredded cheese.
Bake at 350 degrees Fahrenheit for 20-22 minutes. Allow to cool 4-5 minutes before removing. Serve warm or cold!
Tested variations: (1) Leave out the onion and garlic, and sprinkle parsley flakes on top of the cheese; (2) Substitute frozen diced onion for 2 tsps of minced onion flakes. Check back for more variations. I’m not done playing with this recipe!