Breakfast-in-a-Muffin
Originally published in Taste of Home September/October 2013, I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door.
Originally published in Taste of Home September/October 2013, I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door.
- Carbohydrate 0.279014577889957 g
- Cholesterol 64.7683389222222 mg
- Fat 7.77530644636324 g
- Fiber 0.00278695913461538 g
- Protein 5.23467139046474 g
- Saturated Fat 3.50107917876496 g
- Serving Size 1 1 Serving (32g)
- Sodium 182.965328089957 mg
- Sugar 0.276227618755342 g
- Trans Fat 0.53780864169658 g
- Calories 93 calories
Step-by-step
- Preheat oven to 400°. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
- In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
- In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill paper-lined muffin cups two-thirds full.
- Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Adapting the Batter for Dietary Restrictions
Traditional breakfast casseroles rely heavily on wheat-based starches and pork proteins, but this handheld format welcomes simple modifications. Swapping the standard pork sausage for a plant-based bulk crumbing requires monitoring the fat content. Vegetable-based analogues lack the rendered animal fat that adds moisture to the surrounding cornmeal matrix. Supplementing with a tablespoon of neutral oil prevents the crumb from turning dry during the 400-degree oven phase. Cheese additions also alter moisture dynamics. Cheddar releases free oil when melted, which helps tenderize the flour. Sharp aged cheddars contain less moisture than mild varieties, meaning they brown faster under direct heat.
Scaling and Structural Integrity
Multiplying or dividing this formula demands careful attention to chemical leaveners. Commercially packaged muffin mixes contain pre-measured baking powder that activates upon liquid contact. Mixing large batches ahead of time causes premature carbon dioxide release, yielding dense, heavy muffins instead of light ones. When baking larger quantities, prepare distinct batter batches rather than doubling everything in one bowl. Portioning the batter evenly into paper-lined cups ensures uniform heat transfer. Bake until internal temperatures reach 200 degrees Fahrenheit, using a wooden toothpick to test the center for residual moisture.
