Back to School : Breakfast Muffins

Tomorrow the school bell will ring for kids in South Louisiana. So make a batch of these to eat before school starts. Lisa

  • 1 lb bulk sausage
  • 7 large Eggs,divided
  • 2 C AP flour
  • 1/3 C Sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C milk
  • 1/2 C oil
  • 1/2 C Shredded Cheddar Cheese

Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

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