Sausage Egg Muffin Cups
12 oz Johnsonville Original Recipe Breakfast Sausage (8 count)
6 eggs (use 8 eggs if making additional muffin cups without sausage)
2 tablespoons water
Salt/pepper to taste
2 oz shredded cheddar cheese
Preheat oven to 400°
Using a muffin tin, press one uncooked sausage patty firmly into each muffin cup filling all space to create a cup shape. You will have eight muffin cups. Set aside.
Crack eggs into a measuring cup (or something similar that is easy to pour) add salt, pepper, and water. Mix well to incorporate all ingredients. Pour the egg mixture into each muffin cup and top with shredded cheese.
** If you prefer eggs whole, break eggs directly into muffin cups.
*** If using additional eggs, like I did in the video, add the additional eggs to the remaining muffin cups.
Place muffin tin on a baking sheet and bake for approximately 20 minutes or until the center is set. Allow to cool for about 10 minutes before serving. Enjoy!
Store any leftovers in an airtight container in the refrigerator. Reheat leftovers in the microwave for about 1 minute.
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