Tuesday, November 25, 2014
Sausage, egg and cheese casserole muffins recipe
As you know, on Sunday, in adddition to serving sparking grape juice at QFC in Seattle, I also baked and served sausage, egg and cheese casserole muffins. I meant to keep a copy of the recipe hand outs for myself, but forgot to keep one before handing them over to the QFC store associates. On the positive note, I still have the reciepe according to my sales letter. Here it is.
Equipment you need. Don't have one? I will post links to them on Amazon in case if you want to buy them (yes I am a part of their affiliate program in case if you don't know, same with Walmart).
Toaster Oven (or conventional oven if you have one)
Extension Cords (if ypu plan to use a toaster oven or skillet)
White Cutting Board (though any cutting board will do)
Small bowl with lid
Skillet (or large pan)
Scissors (for cutting open the sausage package)
Fat Trapper Holder
Items you will need:
- Jimmy Dean Regular Sausage Roll, 1 lb.
- Kraft Mild Cheddar Shredded Cheese, 8 oz.
- Pillsbury Original Crescent Rolls, 8 oz.
- GoodCook Mini Muffin Pan, 12 Cups (though any muffin plan will do). I used one with 6 cups
- Kroger (Store Brand) Canola Spray, 6 oz. (though just about any cooking spray will doo)
- Kroger (Store Brand) Break Free Eggs, 32 oz. (though regular eggs and egg beaters can work too)
- Kroger (Store Brand) Salt & Pepper Shakers, 2 ct.
Step 1: Prepare (assuming you are using a skillet and toaster oven)
Preheat skillet to (250) degrees F.
Open the tube of sausage using the scissors.
Empty sausage into the skillet.
Cook sausage in skillet for (8-10) minutes until completely browned.
Drain all the grease into the fat trapper.
Place paper towels into the bottom of the small bowl and empty the cooked sausage into the bowl. Let cool.
While sausage is cooling, set out the white cutting board, muffin tin, canola oil spray, and knife onto the top of the table
Spray each muffin cup with canola oil.
Open (1) tube of crescent rolls.
Using the perforated lines in the dough as a guideline, cut the dough into small squares.
Work the dough with your hands and create a very thin circle that will fit inside each muffin cup.
Press the dough into the bottom and sides of the muffin cup, ensuring that it covers the entire surface of the muffin cup.
Repeat this process until all (12) muffin cups have dough in them.
Set out the medium bowl and rubber spatula onto the top of the cart.
NOTE: Thoroughly shake the liquid eggs container before opening.
Measure out (1 1/2) cups of liquid eggs into the medium bowl.
Open (1) packet of cheese and empty the contents into the bowl.
Add (1/2) teaspoon of salt & pepper. Stir thoroughly.
Fill the bottom of each muffin casserole with a (1/2) tablespoon of sausage.
NOTE: Fill with sausage just enough to cover the bottom of the muffin.
Using the silverware spoon, fill each cup (3/4) of the way full with the egg and cheese mixture.
Optional: you can actually cook the eggs, sausage and cheese all in the skillet (much like a breakfast skillet and then pour the mixture into the muffin cups).
Step 2: Cook
Place the muffin tin into the oven.
Cook for (15) minutes, until the edges of the muffins are golden brown.
Remove the muffin tin from the oven using the pot holders.
Using the thermometer, check that the internal temperature reaches (160) degrees F or higher
Let the muffins cool for (3-5) minutes.
Once cool, pull each muffin out of the tin.
Set the muffin onto the white cutting board and cut in (1/2), though you could also serve whole ones as well.
Step 3: Serve
Each batch yields up to 12 muffins (following the guidelines above), more or less depending on what kind of muffin pan you use. You can also cut them in half if you want to you want to yield more servings.
Place (1) piece of the casserole onto a plate or napkin.
You could serve the muffins with coffee, juice, sparkling grape juice, or whatever you want. For my demo I was serving sparkling grape juice with the muffins.