Recipe for Spicy Portobello and Sausage Breakfast Muffins
12 oz. spicy bulk pork sausage
12 large eggs
4 oz. baby Portobello mushrooms, cleaned and chopped
3 large green onions, thinly sliced, green portion only
8 oz. four cheese Mexican blend, finely shredded, divided
Sea salt and black pepper
Non-stick cooking spray
Equipment: 2 12-cup muffin tins
1. Preheat oven to 350˚F.
2. Crumble sausage into bite-sized pieces into a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes.
Remove from heat and carefully drain excess fat.
3. Crack eggs into a large bowl and beat thoroughly with a whisk or a fork. Add cooked sausage, Portobello mushrooms, green onion, and one half of the cheese blend. Season with salt and black pepper, to taste.
Stir mixture vigorously to combine.
4. Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into opening. When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
5. Place muffin tins in preheated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in a freezer-safe container to freeze for later use.
Prep time: 10 minutes
Cook time: 20-25 minutes
Servings: 16 muffins
These tasty breakfast muffins are the perfect meal for those hectic mornings when you don’t have even 5 minutes to spare to make breakfast. That’s because you make these in advance and freeze them.
Whip up a quick batch or two over the weekend and you’ll have a ready-to-go breakfast that’s healthy and satisfying. Just grab and go!
Enjoy these quick and easy spicy portobello and sausage breakfast muffins when you don’t have time to cook!
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