Breakfast Casserole Muffins |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
Ingredients:
12 whole(s) eggs |
3 package(s) pork sausage small packages |
1 bag(s) frozen hashbrowns thawed |
2 cup(s) cheddar cheese shredded |
2 cup(s) cottage cheese |
1 can(s) cresent rolls |
Directions:
1. First brown your sausage, breaking it up into the smallest bits you can. Make sure ALL of the pink is gone. Set aside.
2. In another bowl mix the eggs, cheese, and hashbrowns. Gently mix to make sure all is well coated. Gently stir in cooked sausage. Set aside.
3. Spread crescent rolls and pinch together perforations to make one big sheet of dough. Use a round cookie cutter (I used a glass) to cut little round “biscuits” to put in the bottom of a well greased cookie sheet. (Note you can leave these out, I usually do)
4. Pour egg mixture over dough… and keep in mind, this one is gonna RISE!! (won't rise much if you left out the crescent rolls.... fill it up then.)
5. Bake at 375* for approximately 15 minutes or until egg is done and potatoes are browning. Be careful not to overcook crescent rolls! Muffins will easy pop out. Serve hot.
|
|