On-the-Run Muffin Omelet

Makes 18 muffins


  • 18 slices white bread
  • 1-1/4 pounds 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 cup Cheddar cheese, shredded and divided


Preheat oven to 350° F. 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 cheese. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese. Bake 20 to 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.