Found this recipes several years ago and use it often as muffins, breakfast casserole/quiche, and T'giving stuffing/dressing:
1 lb pork sausage
3 C shredded cheddar or any cheese
Optional: 1 pkg frozen chopped spinach, thawed & squeezed dry - I used fresh, sauteed in sausage fat.
8 eggs
1/2 C cream
1/4 C water or 3/4 almond milk in place of cream & water
1/2 - 1 tsp onion powder
3 tsp dried chives
3+ tsp seasoning (I used Mrs Dash chipolte) - may need to adjust onion/chives depending on the seasoning you use...
1/2 tsp baking powder
1/2 C flax
sea salt & pepper to taste
375 Oven. Spray muffin cups well - don't use muffin papers.
Brown/drain sausage
Whisk all dry ingredients to blend. Beat eggs & cream well, and gradually add to dry ingredients.
Put a small amount of batter in each muffin cup; add a layer of sausage, then a layer of spinach if using, then cheddar, topped off with batter. OR to save time, you can just mix everything together, pour into muffin cups, and bake
, but they do look prettier in layers...
Bake 375 for 25 min till brown. Cool on racks. They are delicate at first but firm up when cool. I package them in individual servings and keep in the freezer for a quick breakfast/snack.
Breafast Casserole: Just layer in a sprayed oven-safe dish and bake - optional add-ins: bacon, mushrooms, peppers (watch carb count).
Stuffing/dressing: Grabbed several from the freezer, thawed, crumbled up in a casserole dish, dash of water, and nuked. They did double duty as stuffing/dressing with gravy and no one was the wiser
