Monday, October 10, 2016

Sausage-egg "muffins"

Possibly the laaaaziest of Lazy Chef recipes! This is the super-lazy version of this perfectly reputable recipe.

1/2 lb sausage
12 eggs

Cook the sausage until evenly brown; set aside and drain.
Beat the eggs; add the crumbled sausage.
Pour into greased muffin tin. (Makes 12 in my pan)

Bake at 350 for 15-20 minutes.

To freeze for future breakfasts:

Let the muffin tin cool, then pop it straight in the freezer for about 20 min. Pop out the individual "muffins," double-wrap each in plastic to avoid freezer burn, put them in a plastic bag with the air squished out, and freeze up to 3 months (that's because of the sausage; eggs alone could freeze 6 months to a year).