Servings
6
Total Cook Time
36MIN
Ingredients
Spice up your breakfast with these sausage and egg minis made with our Cache Valley® Creamery Finely Shredded Mild Cheddar. Perfect for breakfast or brunch any day of the week.
- 6 oz. Italian sausage
- ¾ cup chopped onion
- ¾ cup diced red or green pepper
- 10 eggs
- ½ tsp. salt
- 1-½ cups of Cache Valley® Creamery Finely Shredded Mild Cheddar
Steps
- PREHEAT oven to 350° F (175° C).
- HEAT a large skillet over medium heat. Add the sausage; cook for 2 minutes, breaking up the pieces with a wooden spoon. Add the onion and pepper; continue cooking for 6 to 8 minutes, or until the sausage is cooked through, stirring occasionally. Divide the mixture evenly into a well-greased muffin pan.
- BEAT eggs and salt with a whisk in a large bowl. Pour into muffin pan; top with cheese.
- BAKE 20 to 24 minutes or until eggs are set and cheese is melted. (Do not overbake.)
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