Egg Muffins
with sausage,
and leeks

This is one of those recipes where you can easily make substitutions depending on what you have on hand.  I happened to have sweet potato pancakes in the freezer, but you could also use hash browns or tater tots.  There are even sweet potato tater tots available in the freezer aisle.  While I used chicken breakfast sausage, you could substitute bacon or pork sausage.  These egg muffins also keep well in the fridge and can be warmed up in the microwave.  

Ingredients and Method:

Pre-heat oven to 400 degrees

Spray a muffin tin with cooking spray

Place 8 eggs in a large bowl and mix well.

You’ll need one half of a leek, (just the white part) chopped and well-rinsed.

Sauté the chopped leek in a tablespoon of butter, just until translucent.

Allow the sautéed leek to cool slightly and then add it to the bowl of eggs.

Add salt and pepper to the eggs.  Mix and set aside.

8 potato pancakes chopped and distributed among the 12 cups of the greased, muffin tin.

8 cooked breakfast sausage links, chopped and distributed.

Once each cup in the muffin tin has potato and sausage, pour the egg mixture evenly into each cup, allowing room for the muffin to rise.

Finally, sprinkle a a bit of shredded cheese over each muffin.

Bake at 400 degrees for 20 - 23 minutes, or until slightly browned.

Allow to cool for a minute.

To serve, run a knife around the edges of each cup in the tin to release the egg muffin.

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