I try to make these every Sunday, so we have breakfast ready to go during the week. It started out with a recipe from The Biggest Loser, but I’ve made it so many times now that I’ve diverged from the source and made it my own. Below is what I usually make, but it counts as doubling the original recipe. It makes 36 cups, which is enough for Jen to have 3 and me to have 4 every day of the work week.
Directions Brown the sausage in a large pan. While that’s cooking, or beforehand, preheat the oven to 350°, and chop the onion, pepper, and mushrooms. Once cooked, drain the sausage and set aside. Now sautee the vegetables (and fungi) in the same pan. Put all of your eggs and milk into a large bowl, and whisk to combine, breaking up all the yolks. Once the vegetables are cooked through and tender, combine all of the ingredients in the large bowl and stir together. Spoon the mixture into greased muffin tins, and bake for ~20 minutes. Refrigerate, then microwave and serve with hot sauce.
Spoon the mixture into greased muffin tins, and bake for ~20 minutes.
Refrigerate, then microwave and serve with hot sauce.