Sausage and Cheese Egg Puffs |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
4 large mushrooms, sliced |
4 green onions, chopped |
1 tablespoon butter, divided |
1/2 cup butter, divided |
1/2 cup all-purpose flour, divided |
1 teaspoon baking powder |
1/2 teaspoon salt |
10 eggs, lightly beaten |
4 cups shredded monterey jack cheese |
1 cup crumbled pork sausage, fully cooked and drained well |
2 cups shredded cheddar cheese |
Directions:
1. In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
2. In same skillet brown and crumble the sausage. Drain well on paper towels.
3. In a large bowl, combine the flour, baking powder and salt.
4. In another bowl, combine eggs and cheeses.
5. Melt remaining butter; add to egg mixture.
6. Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
7. Fill greased muffin cups three-fourths full.
8. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
9. Carefully run a knife around the edge of each muffin cup before removing.
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