Ingredients
-
4
-
4
-
1
-
1/2
-
1/2
-
1
-
1/2
-
10
-
4
-
1
-
-
-
-
-
Directions
Sausage and Cheese Egg Puffs,A great item to have at any brunch setting. These also work well for breakfast when you have overnight guests. Then reheat well to so you can make a batch on the weekend for the hectic mornings during the work week.,Can this be assembled the night before? All or in part. The morning of …..poured into the muffin tins and baked as per the recipe.,I loved this!! I made a half batch just for us and still will have some leftovers. I’ve made versions of this recipe without the flour and they don’t compare. The Monterey Jack cheese added great flavor. I’ve saved this to my recipe box and will be making often! Thanks for posting!
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Steps
|
1
Done
|
In a Skillet, Saute the Mushrooms and Onions in 1 Tablespoon Butter Until Tender. Set Aside. |
|
2
Done
|
in Same Skillet Brown and Crumble the Sausage. Drain Well on Paper Towels. |
|
3
Done
|
in a Large Bowl, Combine the Flour, Baking Powder and Salt. |
|
4
Done
|
in Another Bowl, Combine Eggs and Cheeses. |
|
5
Done
|
Melt Remaining Butter; Add to Egg Mixture. |
|
6
Done
|
Stir Into Dry Ingredients Along With, Sausage Crumbles, and Mushroom Mixture. |
|
7
Done
|
Fill Greased Muffin Cups Three-Fourths Full. |
|
8
Done
|
Bake at 350 Degrees For 35-40 Minutes or Until a Knife Inserted Near the Center Comes Out Clean. |
|
9
Done
|
Carefully Run a Knife Around the Edge of Each Muffin Cup Before Removing. |
