SOUTHWEST MUFFIN OMELET

Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we hope you enjoy Southwest Muffin Omelet. Submitted by the Wisconsin Milk Marketing Board. 

Photography By Carole Topalian | August 27, 2017

Ingredients

  • 18 slices white bread
  • 1 1/4 lbs. (20oz.) breakfast sausage, crumbled & cooked
  • 12 eggs, beaten
  • 1/4 cup milk
  • 1 cup Mexican style salsa of your choice
  • 1/2 cup green onions, minced
  • 1 1/2 cups Wisconsin aged cheddar cheese, shredded and divided

Instructions

Heat oven to 350 degrees F. Spray muffin pan(s) with cooking spray or place paper muffi n liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffi n cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and 3/4 cup cheddar. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese.

Bake 20-25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.

Ingredients

  • 18 slices white bread
  • 1 1/4 lbs. (20oz.) breakfast sausage, crumbled & cooked
  • 12 eggs, beaten
  • 1/4 cup milk
  • 1 cup Mexican style salsa of your choice
  • 1/2 cup green onions, minced
  • 1 1/2 cups Wisconsin aged cheddar cheese, shredded and divided
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