Breakfast Cupcakes

 

  1.  3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)

  2. 1 cup Pasture-raised, pork sausage (browned and drained)

  3. Red bell pepper chopped finely (optional)

  4. Onion chopped finely (optional)

  5. 3/4 cup shredded cheddar cheese

  6. 8 eggs

  7. 1 cup milk (preferably raw)

  8. 2 teaspoons ground mustard

  9. ½ teaspoon ground pepper (or more or less to taste)

  10. dried Parsley

 

Instructions:

  1.  Preheat oven to 400 degrees F. Grease muffins tins well.

  2.  Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin.

  3. Sprinkle crumbed sausage pieces evenly in each tin.

  4.  Sprinkle cheese evenly in each tin.

  5.  Whisk together eggs, milk, ground mustard, and pepper.

  6.  Pour egg mixture evenly in each muffin tin.

  7.  Sprinkle a little dried Parsley on the top of each one.

  8.  Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

 

 

Freezer Meal Instructions:

To Freeze: Bake according to instructions and fully cool. Place in a single layer in a freezer container or bag. Seal well, squeezing out excess air, and freeze. Reheat at 300 degrees for 10 min or until warm in center.  A healthy way to have a fast breakfast is to have these frozen and ready to warm!

 

Options:

 

  1. To make this even faster, do the entire recipe in a glass dish like a casserole and serve hot.

  2. For gluten-free option, use shredded potatoes instead of the bread.

  3. Or make a homemade pie crust and pour into crust.  Freezes well too!

2017 Liberty Mission Farms, LLC

www.libertymissionfarms.com