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    Breakfast Platter Muffins

    Source of Recipe

    Sunny Simmons Steincamp at

    Recipe Introduction

    1/12/2021 Notes: I made these again with some changes – on the plus side was that I got a silicone muffin pan for Christmas and that turned out a much more tender “muffin”. Next time, I want to try adding 1/4 cup of ricotta or cottage cheese (to a half recipe) to see if it will make them more moist and tender. We decided that garlic doesn’t belong in these. I tried bacon instead of sausage – it tasted good but floated to the top instead of staying suspended in the ‘muffin’ like the sausage. I used half Gruyere and half Cheddar, which was great. These are a really easy breakfast. They reheat very well in the microwave, especially if you slightly underbake them the first time. I think they would be great with some cream gravy and biscuits! To make sure that I had an even amount of everything in each muffin, I portioned out the sausage, onion mixture and cheese into each muffin cup and then poured in the eggs. I also added some hot sauce to the egg mixture. This recipe halves just fine. Sunny says, "These turn out suprisingly well; just be sure to use high end breakfast sausage...the cheaper stuff is way too greasy. I keep them rather plain because we always have some icky and not-overly-sophisticated eaters; if you don't have that issue, you could add some ingredients to up the interest, make them with a mixture of cheddar and bleu cheeses, stir in some chopped red peppers or mushrooms, etc."

    List of Ingredients

    1 lb. breakfast sausage
    1/2 large onion, chopped
    1 clove garlic, minced
    2 dozen eggs, whisked – I think this is too many eggs; I used 9 for a half recipe
    8 oz. cheddar cheese
    salt and pepper


    Preheat oven to 350 degrees. Grease 24 medium sized muffin cups.

    Brown the sausage with the onion and garlic. Mix with the eggs and cheddar cheese, season with salt and pepper and ladle into greased muffin tins.

    Bake for about 20 minutes. A knife should come out clean. Cool in the pan for 4-5 minutes, then take out and serve.

    These can be refrigerated or frozen and reheated in the CSO or microwave.

    Makes 24 'muffins'.




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