Last week I told you about the Breakfast Casserole Muffins I made for my Life Group class at church. They were a HUGE hit so I decided to make them again… but this time using sausage instead of bacon, and adding in a “missing ingredient.” As someone who doesn’t like sausage all that much, I have to say I was surprised at just how much more I liked these! And apparently the class did too as I took 48 this time and they ate every single one of them!
Breakfast Casserole Muffins
Ingredients:
- 12 eggs
- 3 small packages of pork sausage
- 1 bag frozen hashbrowns, thawed
- 2 cups cottage cheese
- 2 cups cheddar cheese
- crescent rolls… the missing ingredient!!
See, last week I told my Life Group that they were “Breakfast Muffins” and had everything you would normally order for breakfast, but all together in a muffin. However, one of my buddies politely said …“where is the biscuit?”
Ah HA!!
Preparation:
First brown your sausage, breaking it up into the smallest bits you can. Make sure ALL of the pink is gone. Set aside.
In another bowl mix the eggs, cheese, and hashbrowns. Gently mix to make sure all is well coated. Gently stir in cooked sausage. Set aside.
Spread crescent rolls and pinch together perforations to make one big sheet of dough. Use a round cookie cutter (I used a glass… someone please tell Santa about me learning to cook after 30…) to cut little round “biscuits” to put in the bottom of a well greased cookie sheet.
Pour egg mixture over dough… and keep in mind, this one is gonna RISE!!
Bake at 375* for approximately 15 minutes or until egg is done and potatoes are browning. Be careful not to overcook crescent rolls! Muffins will easy pop out. Serve hot.
Breakfast Casserole Muffins are great for big group gatherings or just for making at home to feed your family. My favorite part about these is that they are quick and easy, and so much more nutritious than a PopTart or danish, and easy to freeze and reheat one at a time! My girls gobble them up every time I make them – and I can feel good about them getting a good source of protein before school. The crescent roll is just what they needed to make them absolutely perfect.
NOW they are an entire breakfast… all in one little muffin.
Donna says
Okay, I am trying these this coming weekend! Thank you for sharing!
Sarah says
What a great idea – I bet my kids would love them!
Rachel says
Delicious! I’d probably leave the biscuit out – we try not to eat wheat – but they still sound really yummy 🙂
Tiff @ Babes and Kids says
So simple and they look delicious for breakfast!
Donna @ Dish with Donna says
This sounds so good. Can’t wait to try it. Thanks for the recipe. 🙂
Veronica R says
Thanks for sharing this recipe! My hubby and kids will love these!
Melinda-LooKWhatMomFound..and Dad too! says
yum! these sound delish! i’d add a little diced onion and red pepper
Cat Davis - Food Family Finds says
Mmmmm those look delicious! I love making those with veggies.
Yvette says
Making these for breakfast tomorrow. Look delicious and my mouth is watering !
Amy @ GrinningCheektoCheek says
Yeah… This looks amazing! for SURE going to make these for my next MOPS meeting! 😀
Billie says
These look delicious, they have all my breakfast favorites. I might try them with bacon too, to compare.
Mo says
You need a add a little diced tomato in there! 😉
Janice says
What is the purpose of the cottage cheese? Can you subsitute something else ?
admin says
I put it in there because I love it – and because I think it helps it keep moist. I bet sour cream would work just as well 🙂
Ofelia says
They look amazing! Could it be made as a casserole instead?
Moscato Mom says
Absolutely! I cooked the exact same thing in a 9X9 pan and it was great! Takes longer to cook – but it was delicious! 🙂