Chef’s Note

“My diabetic husband hates eating breakfast when he is pressed for time. Of course this would usually mean a quick trip to McDonald’s for a greasy, unhealthy meal on the way.I like to make these for him so he can eat them in the car on his way to work. I found this tasty recipe in Taste of Home and tweaked it a little to suit our tastes. With sausage, corn bread and eggs, they have everything you would want in a breakfast. To make it even quicker, I like to freeze 2 muffins in a sandwich baggie, then place all baggies in a gallon freezer bag to freeze. When needed, all I do is pop 2 frozen muffins in the microwave for 1 minute. Along with a cup of coffee, he’s all set for an on-the-go breakfast with no time to waste.”






1 dozen




  • 12 lbbreakfast sausage
  • 3 largeeggs
  • 18 teaspoonseasoning salt
  • 18 teaspoonblack pepper
  • 1 (8 1/2 ounce) box cornbread mix
  • 1 cupshredded cheddar cheese, divided
  • Directions

  • Preheat oven to 400 degrees. Spray 12 muffin cups well with cooking spray.
  • In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
  • In a small bowl, whisk eggs, seasoned salt and pepper.Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
  • In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full.
  • Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
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