Egg and Sausage Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C. Grease all 12 wells of the muffin tin with the vegetable oil.

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: muffin tin, oven

2. Step 2

   Place the breakfast sausage in the skillet over medium heat. Cook, breaking it into small crumbles, until browned and the center reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Sausage

   Cookware: skillet, spatula

3. Step 3

   Remove the skillet from the heat, drain excess rendered fat, and let the sausage cool briefly.

   Timer: 5 min (fixed)

   Cookware: skillet

4. Step 4

   Whisk the eggs, milk, salt, and ground black pepper in the mixing bowl until evenly combined.

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 60.0 ml Milk, 3.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Stir the cheddar cheese into the egg mixture.

   Ingredients used: 100.0 gr Cheddar Cheese

   Cookware: mixing bowl, whisk

6. Step 6

   Divide the cooked sausage evenly among the prepared muffin wells, then pour in the egg mixture until each well is about three-quarters full.

   Cookware: mixing bowl, muffin tin

7. Step 7

   Bake until the muffins are puffed, set in the center, and reach an internal temperature of 71°C.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

8. Step 8

   Cool the muffins in the tin, then loosen the edges with the spatula and remove them.

   Timer: 5 min (fixed)

   Cookware: muffin tin, spatula