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Breakfast Casserole Muffins

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This should be more of a thing. I couldn’t find anything about this on my usual recipe sites, and a Google search only brought up two random blog posts about it. But these freeze great, and you can grab them on your way out the door in the morning for a quick, protein-filled breakfast. I didn’t really use a recipe though, but we’ll try to get through this together.

1 can grands biscuit dough. Biscuits pulled apart and cut in half (that should give you 16 little dough balls)

Muffin cups

1 lb sausage, browned (we only used about 3/4 of our sausage)

Grated cheese to taste.

8 eggs

Note: You could also do this with hash browns instead of biscuit dough if you needed a gluten-free option.

Line two muffin pans with 16 muffin cups. Spray the inside of the muffin liners (that biscuit dough is sticky). For each muffin, take one of your little biscuit dough balls (you’ve already cut them in half, remember?) and roll it into a flat circle (It will look like a pie crust had a love child with a biscuit). Tuck the biscuit dough into the muffin cup, forming a little dough bowl to hold the egg in. Beat one egg and divide it between two muffins. Top with sausage and grated cheese. When you’ve done this for all 16 muffins bake at 375 for about 15-20 minutes–until the dough is browned and the egg is cooked. It will get all puffy and delicious looking while it bakes. The final and most important step is to try and stop your meat-eating hubby from eating them all as soon as you pull them out of the oven. Remind him to save a couple for his actual breakfast.

Enjoy!

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