Beef Sausage and Egg Muffin Cups

Found on Fox6 

Pre-plan your breakfast: Recipe for beef sausage and egg muffin cups

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups.

Some days it's hard to make time for the most important meal of the day. But pre-planning your breakfast may help save some time! Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups. 

INGREDIENTS:

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

1 can (4-1/2 ounces) chopped green chiles, undrained

1/2 cup shredded reduced-fat Monterey Jack cheese

5 large eggs

1/4 cup reduced-fat milk

1 to 2 teaspoons regular or chipotle hot pepper sauce

Toppings (optional):

Chopped green onion or chives, chopped tomato, salsa, or additional hot sauce

COOKING:

Preheat oven to 375°F. Coat 12-cup standard muffin pan with cooking spray. Prepare Basic Country Beef Breakfast Sausage.  Stir chiles and cheese into sausage mixture. Evenly divide mixture into prepared pan. Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in a large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Whisk eggs, milk and hot sauce, as desired, in medium bowl. Evenly divide egg mixture over sausage mixture in muffin cups.

Bake in 375°F oven 17 to 20 minutes or until egg mixture is set and just beginning to brown. Let stand 2 minutes. Loosen edges; remove from muffin pan. Season with salt and pepper and garnish with Toppings, as desired.

INGREDIENTS:

1 pound Ground Beef (93% lean or leaner)

2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

COOKING:

Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly.

To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months. To use, heat a large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.