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Egg Muffins
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Ingredients
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Yield: 10 Muffins
Total Cook Time: 20 Minutes
INGREDIENTS
–5 ounces bacon, diced
–5 ounces ground pork breakfast sausage
–1 medium yellow onion, finely diced
–1/2 teaspoon black pepper
–1/2 teaspoon kosher salt
–1/4 teaspoon garlic powder
–6 eggs
–1/4 cup whole milk
-2 tubes refrigerated buttermilk biscuit dough (10 count)
–3/4 cheese of choice, shredded
Total Cook Time: 20 Minutes
INGREDIENTS
–5 ounces bacon, diced
–5 ounces ground pork breakfast sausage
–1 medium yellow onion, finely diced
–1/2 teaspoon black pepper
–1/2 teaspoon kosher salt
–1/4 teaspoon garlic powder
–6 eggs
–1/4 cup whole milk
-2 tubes refrigerated buttermilk biscuit dough (10 count)
–3/4 cheese of choice, shredded
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Preparation Method
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1. In a large pan, fry the bacon over medium-high heat. Add the sausage and onion, and sauté until the sausage is cooked through and the onion is translucent. Season with black pepper, salt, and garlic powder. Set aside.
2. In a medium bowl, whisk the eggs and milk.
3. Preheat the oven on Convection Mode set to 350°F with a rack in the lower position.
4. Coat muffin tin with cooking spray. In each muffin cup, flatten one biscuit, pressing and forming it along the bottom and sides.
5. Divide the bacon and sausage mixture between the muffin cups. Pour enough egg mixture to fill each muffin cup ¾ full. Top with the shredded cheese.
6. Place into the preheated oven and bake for 20 minutes or until fully set. Remove from the oven and serve immediately.
2. In a medium bowl, whisk the eggs and milk.
3. Preheat the oven on Convection Mode set to 350°F with a rack in the lower position.
4. Coat muffin tin with cooking spray. In each muffin cup, flatten one biscuit, pressing and forming it along the bottom and sides.
5. Divide the bacon and sausage mixture between the muffin cups. Pour enough egg mixture to fill each muffin cup ¾ full. Top with the shredded cheese.
6. Place into the preheated oven and bake for 20 minutes or until fully set. Remove from the oven and serve immediately.
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