Savory Sausage Egg Breakfast Muffins

1 pound sausage
7 large eggs, divided
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup canola oil
1 cup shredded cheese (your favorite variety), divided

Preheat your oven to 400°. Either line your muffin tins with muffin cups or spray the muffin tin well. Set aside.

 Using a nonstick skillet, cook the crumbled sausage over medium heat until it is no longer pink. Drain the sausage; set aside. Clean or wipe out the skillet.

Whisk five of the eggs in a bowl. Pour into the skillet and cook, scrambling the eggs, just until they are done and no longer watery. Set aside.

Using a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the remaining two eggs, milk, and oil.   Gently fold in the crumbled and cooked sausage, the scrambled eggs, and 2/3 of the cheese. Spoon into your prepared muffin cups and top each muffin with a sprinkling of the remaining cheese. (This should make approximately 15 to 18 regular sized muffins or 10 to 12 jumbo muffins. )

For regular sized muffins, bake for 12 to 15 minutes. For jumbo muffins, bake for 15 to 20 minutes or until the center of each muffin is done. 

If desired, serve with pancake syrup on the side or drizzle syrup over the muffins.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling,Ky 40353

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