• 4 Large Eggs
• 1/3 Cup Milk
• ½ Cup Shredded Cheddar Cheese
• ½ lb Breakfast Sausage, cooked
• 2 tbsp Flour
• Salt & Pepper
- Preheat oven to 350. Cook the sausage on a skillet over medium high heat until cooked throughout. Set on a paper towel lined plate to drain.
- In a medium bowl, scramble the eggs. Add milk, flour, salt and pepper and stir to combine.
- Prepare two mini muffin tins—silicone works great here or you can spray cooking spray in a regular muffin tin. Spoon in some sausage into each slot and top with a sprinkling of cheese. Then, using a ladle, add your egg mixture and fill to top.
- Place your muffin tins into the oven and bake for 15 minutes or until eggs are completely set. Allow to cool slightly before removing from muffin tins.
- These refrigerate well for 3-4 days and can be reheated in the microwave.
Note: You can omit the flour to make this recipe gluten free. However, your eggs will not be quite as fluffy and may flatten slightly when cooling. But they will still taste great!