Some people eat breakfast before heading to work, but I’m not really hungry until after I’m at my desk and checking email. This make-ahead breakfast is great whether you’re eating at home in your jammies or between morning meetings. They also hold well in the fridge for a day or two and take just about a minute to reheat and enjoy.
Egg and Sausage Muffin-Tin Scrambles
8 ounces breakfast sausage (I used Jennie-O Lean Hot Turkey Breakfast Sausage)
1 large red bell pepper, diced
6 large eggs
¼ cup whole milk
½ cup grated pepper jack
Preheat oven to 375 degrees. In a skillet or frying pan, cook sausage over medium heat until no longer pink. Stir in bell pepper and continue to cook for a couple more minutes to soften the pepper. Remove from heat. Beat eggs and milk together in large bowl. Stir in sausage, peppers and cheese. Grease muffin pan with cooking spray or butter. Divide mixture evenly among muffin cups (it’s about ¼ cup per muffin if you’re using a 12-cup pan). Bake for 20-25 minutes until knife inserted into the middle of a muffin comes out clean.
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