I have a favorite breakfast casserole recipe that everybody seems to love. One day I decided to make it in individual muffin cups to keep in the freezer. Then we can just heat one or two in the microwave for a quick weekday breakfast. It's a nice change from cereal, and probably a little better for the kids too.
Egg and Sausage Casserole Serves 6
5 slices white bread
1 lb bulk breakfast sausage
1 tsp prepared mustard
1 c shredded swiss cheese
1 c milk
3/4 c light cream
1/4 tsp salt
freshly ground black pepper
1 tsp worchestershire sauce
Place bread in well-greased 9x13 pan to cover bottom, cutting to fit if necessary. Cook sausage in skillet until done; drain off fat. Mix sausage w/ mustard, then sprinkle evenly over bread. Sprinkle cheese over sausage. Combine eggs, milk, cream and seasonings. Pour over casserole. Bake at 350 degrees for 30-35 mins., or until set in middle.
whole wheat bread
sometimes cheddar instead of swiss
omit cream, just use all milk
For individual muffin cups:
I am unscientific about it, but 1/2 lb sausage should be enough for about 18 muffin cups. I had reserved some sausage from the soup I made Sunday and threw these together very quickly and put them in the oven with supper tonight.
Grease muffin tins [**Note: be sure to grease them and grease them well! I wrote this post last week before I realized it was a themed WFMW and I spent nearly the whole week soaking and scraping trying to get my muffin tins clean because I forgot to grease them!] Tear bread into pieces to place in bottom of cups. Top with cooked sausage/mustard mixture, and sprinkle with cheese. Pour about 1/4 c egg mixture in each cup and bake about 15-20 mins. at 350. When cooled, pop them in a ziploc bag and toss them in the freezer. For breakfast, heat frozen 'muffin' in microwave for about 1 minute.
Visit Works For Me Wednesday at Rocks in My Dryer!