Breakfast Egg Quiche Muffins

Ingredients

• ½ pound ground breakfast or other mild sausage (casings removed)
• 10 eggs
• 1 small russet or other potato
• ½ cup chopped yellow onion
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup shredded cheddar cheese (or your choice of cheese)
• Cooking spray

Method

1. Preheat oven to 375 degrees
2. Peel the potato and cut into small square pieces and set aside
3. In a sauté pan, add the sausage and cook for 5 minutes
4. Add the onion and continue cooking until both the sausage and the onion is cooked
5. Remove the sausage and onion mixture onto a plate and put in the fridge or freezer to lower to room temperature. Do not allow to freeze
6. In a large bowl, crack and beat the eggs
7. Add the cooled sausage and onions to the bowl
8. Add the salt, black pepper and cheddar cheese and mix all ingredients well
9. Mix in the small chopped potato and mix thoroughly
10. Use a muffin pan with muffin liners
11. Spray the muffin liners with the cooking spray
12. Using a 1/3 cup metal measuring cup and fill all the muffin liners
13. Bake until a toothpick can be removed cleanly, 20 to 25 minutes. Monitor to avoid buring.
14. If there is left over egg mix, repeat with remaining mix