Omelet Muffins With Sausage And Cheese Recipes

SAUSAGE CHEESE MUFFINS

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.

OMELET MUFFINS WITH SAUSAGE AND CHEESE

Steps:

• Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
• Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.
• Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SAUSAGE CHEESE MUFFINS

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain.
• In a bowl, combine soup, milk, sage, and sausage.
• Stir in the biscuit mix just until moistened.
• Fill greased miniature or regular muffin cups 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
• Sprinkle with shredded cheese and bake until melted if desired.

SAVORY SAUSAGE, CHEESE AND OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
• Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

BAKED CHEESE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F.
• Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
• Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
• Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

FLUFFY SAUSAGE OMELET

Steps:

• Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.