Breakfast Egg Casserole Muffins

Perhaps it’s that annual bunny visit that gets us enthusiastic about eggs around Easter. Or maybe it’s simply the sweet smell of spring that conjures a desire for eggs and a fresh glass of orange juice or a hot cup of coffee. Whatever the reason, egg purchases soar during this joyful season and it can be intriguing beyond whipping up the simple scrambled variety. When shopping for Breakfast Egg Casserole Muffins ingredients, double up on your egg purchase as you’ll want to bake these breakfast treats over and over again. 

7 slices sourdough bread, cubed into 1-inch squares
1-1/2 pounds ground sweet Italian sausage
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
8 eggs
6 ounces whole milk
2 teaspoons all-purpose seasoning
1/3 bunch fresh Italian parsley, chopped
Black ground pepper, to taste
1/2 cup asiago cheese, shredded
1/2 cup sharp cheddar cheese, shredded

Preheat oven to 375 degrees. In a large sauté pan, add a small amount of oil and cook the ground sausage. Use the rendered fat to sauté the peppers, onions and garlic. Mix the eggs, milk, seasoning, parsley and black pepper in a large bowl. In a 9-by-13 casserole pan, spray well with non-stick spray and layer as follows: bread, cooked sausage, cooked peppers and onions, cheese and egg mixture. Allow the egg mixture to soak into the bread, then spray a medium-sized muffin pan with non-stick spray and place about 1/2 cup in each muffin tin hole. Tent with foil and bake at 375 degrees for about 30 minutes; uncover and finish until center is fully cooked. Muffins should have a nice golden color when finished. Top with additional cheese if desired.

Provided by Colorado Proud and Chef Jason K. Morse, C.E.C., 5280 Culinary and Ace Hardware Grill Expert

If you enjoyed these Breakfast Egg Casserole Muffins, take a crack at this Orange Eggs Benedict recipe.