Easiest Way to Make Series Parallel Circuit Breadboard Led

Sausage And Scallion Egg Muffins

(i work in the led lighting field, btw.)

Recipe Summary Sausage And Scallion Egg Muffins

I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes. These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!

Ingredients | Series Parallel Circuit Breadboard Led

3 cooked sausages, sliced

12 eggs

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup shredded fontina cheese (Optional)

2 scallions, chopped, or more to taste

1 teaspoon dried parsley

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon red pepper flakes (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Pulse sausage into small pieces a mini food processor, about 5 times.

Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.

Fill lined muffin cups evenly with egg mixture.

Bake in the preheated oven until golden brown, 15 to 17 minutes.

Use 1/2 pound breakfast sausage, cooked and crumbled, instead of sausage links if desired.

Info | Series Parallel Circuit Breadboard Led

prep: 20 mins cook: 15 mins total: 35 mins Servings: 12 Yield: 12 muffins

TAG : Sausage And Scallion Egg Muffins

Breakfast and Brunch, Eggs, Frittata Recipes,