MUFFIN MORNING MAKERS
These breakfast muffin sandwiches are perfecto for a quick breakfast at home. I like to freeze them and pop them in the microwave for a grab and go breakfast. These sandwiches don't need to be made with sausage, they can be made vegetarian, with ham, bacon or any type of meat you enjoy in the mornings.
Provided by Becky
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Split the muffins open with a fork and toast them in a toaster oven.
- In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
- At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
- Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 26.9 g, Cholesterol 221 mg, Fat 21.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 7.2 g, Sodium 512.4 mg, Sugar 0.8 g
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Chief rocka
chiefr78@gmail.comYum!
Antonnio Woodson
w-antonnio@aol.comThese muffins are a great way to use up ripe bananas. They're also a healthier alternative to store-bought muffins.
Kavindu Wanjitha
w_k45@hotmail.comI'm not a baker but these muffins were so easy to make. I'm definitely going to try some of the other recipes on this site.
Mahnoor Asif
m-a@hotmail.frThese muffins are the perfect grab-and-go breakfast. They're filling and delicious, and they keep well for a few days.
Eric Osmano
oeric69@gmail.comThe recipe was easy to follow and the muffins turned out great. I'll definitely be making these again.
AKUGIZIBWE JESCA
jesca-akugizibwe61@yahoo.comThese muffins were a little dry for my taste. I think I'll try adding some extra milk next time.
MD FAHAD BOYAN
fmd89@gmail.comNot a fan of bananas but these muffins were surprisingly good. The texture was perfect and they were nice and sweet.
Rana Kaka
r.kaka74@gmail.comThese muffins are so moist and fluffy. The banana flavor is subtle but present. I love that they're not too sweet.
Ella Wilson
ella@yahoo.comEasy to make and turned out great! I used almond milk instead of regular milk and they still came out delicious.
Lindiwe Lindy
lindiwe.l@gmail.comFollowed the recipe exactly and the muffins turned out perfectly. They were moist and flavorful, with a beautiful golden brown crust. I'll be making these again for sure!
Raquel Elie
r@yahoo.comThese muffins were a hit with my family! They were light and fluffy, with a delicious banana flavor. I added a few chocolate chips to the batter, which made them even more irresistible. Will definitely be making these again.