4ozbulk breakfast sausagebroken into 1/2-inch pieces
24Ritz crackerscoarsely crushed
⅓cuphalf and half
4oz1 cup sharp cheddar cheese, shredded
Adjust oven rack to lower-middle position and heat oven to 450. Grease a 12-cup muffin tin (baking spray with flour is recommended).
Microwave sausage in uncovered bowl until fat begins to render, about 1 minute. Drain the fat. In a separate bowl, whisk crackers, eggs, half and half together until combined. Stir in cheese, scallions, and drained sausage.
Slowly pour egg mixture into prepared muffin tin.
Bake until the tops are set and lightly golden, 8-10 minutes, rotating halfway through. Let cool slightly, then loosen and remove the muffins from tin. Serve plain, with ketchup, or salsa.
...with Sun-dried Tomatoes, Boursin, and Basil - Sub 3 Tbsp chopped oil-packed sun-dried tomatoes, patted dry, for sausage; do not microwave tomatos. Substitute Boursin Garlic and Fine Herbs cheese (5.2 oz), crumbled, for cheddar, and 1/2 cup chopped fresh basil for scallions.
...with Kielbasa, Pepper Jack, and Scallions - Sub 4 oz kielbasa sausage, cut into 1/3-inch pieces, for breakfast sausage; microwave as directed. Sub 1 cup shredded pepper Jack cheese for cheddar.
Preparing For the Freezer:
Let the muffins cool. Put them in a resealable freezer bag, remove as much air as possible, and freeze!
Prepare after Freezing:
Place 1 - 4 on a plate and microwave on medium-high (70%) power for 1 1/2 - 4 minutes (depending on how many) or until hot. For larger amounts, preheat oven to 325. Place muffins on baking sheet and reheat in the oven for about 15 - 20 minutes, until heated through. Keep an eye on them so they don't overcook.