yield: 10 muffins (1 per serving)
prep time: 5 minutes
cook time: 30 minutes
Egg muffins are popular everywhere now, including in the South, because everyone needs a quick but wholesome breakfast option. They are so simple to make, and they reheat nicely, which makes them perfect for those busy weekday mornings!
• 8 ounces bulk breakfast sausage
• 2 teaspoons dried chives
• 6 large eggs
• ¼ cup heavy whipping cream
• 1 teaspoon dried ground oregano
• ¼ teaspoon salt
• ½ teaspoon pepper
• ¾ cup shredded sharp cheddar cheese
1. Preheat the oven to 350°F. Grease 10 wells of a standard-size 12-well muffin pan with oil.
2. In a medium-sized skillet over medium heat, cook the sausage with the chives, crumbling the meat with a large spoon as it cooks, until the sausage is well browned and cooked through, about 10 minutes. Drain the fat, if necessary, and set it aside.
3. Whisk the eggs in a medium-sized bowl, then add the cream, oregano, salt, and pepper and whisk until well combined. Stir in the cooked sausage mixture and the cheese.
4. Pour the mixture into the prepared wells of the muffin pan, filling each well about three-quarters full.
5. Bake the muffins for 15 to 20 minutes, until the centers are set and the tops are lightly browned. Leftovers can be stored in an airtight container in the refrigerator for up to a week. Reheat just until warmed; be careful not to overheat, or the eggs will become rubbery.
