On-the-Run Muffin Omelet

  • Yield: 18 pieces


18slices white bread
1 1/4pounds (20-ounces) breakfast sausage, crumbled and cooked
12 eggs, beaten
1/4cup milk
1cup Mexican style salsa of your choice
1/2cup green onions, minced
1 1/2cups Wisconsin aged Cheddar Cheese, shredded and divided


  1. Preheat oven to 350F. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s).
  2. Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and 3/4 cup Cheddar. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese.
  3. Bake 20 to 25 minutes, until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.
Recipe by Chef Scott Anderson, courtesy of the Wisconsin Milk Marketing Board