PAGE TITLE

Recipe: Beef sausage and egg muffin cups

Recipes from The Iowa Dish

Ingredients:

1 recipe basic country beef breakfast sausage (recipe below)

1 can (4-1/2 ounces) chopped green chiles, drained

1/2 cup shredded reduced-fat Monterrey Jack cheese

5 large eggs

1/4 cup milk

1 to 2 teaspoons regular or chipotle hot pepper sauce

Toppings (optional): Chopped green onion or chives, chopped tomato, salsa or additional hot sauce.

Preheat oven to 375 degrees Fahrenheit. Spray 12-cup standard muffin pan with non-stick cooking spray. Prepare basic country beef breakfast sausage. Drain fat, if needed. Stir chiles and cheese into sausage mixture. Evenly divide mixture into prepared pan.

Basic country beef breakfast sausage: Combine 1 pound ground beef, 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large non-stick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Whisk eggs, milk and hot sauce, as desired, in medium bowl. Evenly divide egg mixture over sausage mixture in muffin cups.

Bake 17 to 20 minutes or until egg mixture is set and just beginning to brown. Let stand 2 minutes. Loosen edges, remove from muffin pan. Season with salt and pepper and garnish with toppings, as desired.

Return to The Iowa Dish