On-the-Run Muffin Omelet

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Total Time: 25 minutes
  • Cook:25
  • Yield: 18 muffins


  • 18 slices white bread
  • 1-1/4 pounds breakfast sausage, crumbled and cooked
  • 12 eggs beaten
  • 1/4 c. milk
  • 1 c. Mexican-style salsa of your choice
  • 1/2 c. green onions, minced
  • 1-1/2 cups Cheddar cheese, shredded and divided


  • Preheat oven to 350&deg; F. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). 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 cheese. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese. Bake 20 to 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.