On-the-Run Muffin Omelet
By Chef Scott Anderson
Servings: Makes 18 muffins
18 slices white bread
1 1/4 pounds (20 ounces) breakfast sausage, crumbled and cooked
12 eggs, beaten
1/4 cup milk
1 cup Mexican style salsa of your choice
1/2 cup green onions, minced
1 1/2 cups Wisconsin Aged Cheddar Cheese, shredded and divided
Preheat oven to 350ºF. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and 3/4 cup Cheddar. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese.
Bake 20-25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.