Did someone say breakfast muffins? When we say muffins, we automatically think about a pastry with blueberries or chocolate chips. At my house, the word muffin can also mean a hearty, protein packed meal that can be held in one hand and devoured on the go.
I grew up in a home where a hot breakfast was served almost every morning. From flapjacks and ham with peach preserves to homemade biscuits with Golden Eagle Syrup and bacon, it was instilled early on that breakfast is the most important meal of the day.
My home life is so much different than my mom’s. But, my goal of being a mom who believes in good nutrition and homemade meals is something we have in common. I got my love for cooking and family from my mom so it’s only natural that the kitchen is the heart of my home. I live with a man and two growing boys so I have to cook filling meals.
Sausage, Egg and Cheese Breakfast Muffins
I came up with this idea after having a miniature quiche at a wedding reception. Those things are delicious. Initially, when I made these, they were too eggy–hopefully that’s a word–and didn’t rise. So I went back to drawing board (code word for consulted with mom – check her out on Instagram) and came up with something that works.
The trick was adding flour and baking powder to make the muffins rise. The best thing about this recipe is that it is versatile and it has tater tots. Who doesn’t love potatoes? Instead of adding meat and cheddar cheese you can substitute with tomatoes (be sure to remove seeds first), shredded spinach and feta cheese. If you’re feeling bold, black olives go quite well.
With everyone in my home having different preferences and dietary restrictions, breakfast can be a bit hectic and challenging. Most day, I drink smoothies for breakfast. Lately, it has been cold in Central Florida–well, cold to us–and I’ve been experimenting with hot meal ideas. This is one meal that 3 out of my four family members enjoy is protein rich egg-based breakfast muffins.
These breakfast muffins can be served immediately or frozen to use as part of your meal planning.
- 2 cups tater tots, thawed
- 6 eggs
- 1 tablespoon flour
- 1 teaspoon baking powder
- 1/2 teaspoon seasoning salt
- 1/2 cup sharp cheddar cheese
- 6 sausage links, cooked + chopped
- Preheat oven to 400 degrees. Line muffin tins with cupcake liners.
- Pulse tater tots in food processor. Divide crumbs into the 12 muffin cups. Press the crumbs to make a crust. Bake for 10 minutes or until golden brown. Set aside to cool.
- Cook sausage links according to directions on package. Rough chop and set aside to cool.
- In a medium mixing bowl, mix together eggs, flour, baking powder and seasoning salt. Make sure the flour and baking soda are completely mixed in to avoid lumps.
- Spoon egg mixture into the crusted muffin cups, dividing mixture evenly.
- Sprinkle cheese and sausage on each muffin.
- Bake on 400 degrees for 20 minutes.
What are some of your “go to” breakfast recipes?
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