On-the-Run Muffin Omelet


Makes 18 muffins

18 Slices of white bread
1 ¼ pounds (20 ounces) breakfast sausage, crumbled and cooked
12 eggs beaten
¼ cup milk
1 cup Mexican style salsa of your choice
½ cups Renard’s Aged Cheddar Cheese, shredded and divided


Preheat oven 350 degrees. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and ¾ cup cheddar. Fill each cup ¾ full with egg mixture. Sprinkle each cup with remaining cheese.

Bake 20 – 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.

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