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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.6
  • Total Fat: 11.3 g
  • Cholesterol: 96.7 mg
  • Sodium: 230.3 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Egg & Sausage Grab & Go Muffins calories by ingredient
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Egg & Sausage Grab & Go Muffins

Submitted by: JUDIMOON
Egg  & Sausage Grab & Go Muffins

Introduction

Credit - I revised this from a Sandra Lee recipe!
*note I used rosemary & basil for the seasonings, as I prefer rosemary w/ mushrooms...S & P to taste..

Credit - I revised this from a Sandra Lee recipe!
*note I used rosemary & basil for the seasonings, as I prefer rosemary w/ mushrooms...S & P to taste..


Number of Servings: 12

Ingredients

    Nonstick cooking spray
    1 tablespoon olive oil
    1 (8-ounce) package sliced white mushrooms
    10 links (8 zo) Johnsonville Brown Sugar & Honey Sausage
    4 eggs
    2 cups 1/2 & 1/2
    1 teaspoon Italian seasoning
    1/2 teaspoon salt
    1/4 teaspoon fresh ground black pepper
    1/2 baguette, day old, cubed ( Trader Joe's Rosemary baguette )

Directions

Spray a 12 cup muffin tin with nonstick cooking spray and set aside.

Heat the oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through. Drain any leftover oil...

In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.

Preheat the oven to 325 degrees F.

Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.


Number of Servings: 12

Recipe submitted by SparkPeople user JUDIMOON.






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