Sausage Breakfast Muffins - cooking recipe

Ingredients

1 lb sausage meat
1/2 lb low-sodium bacon, cut up small
1/2 cup mixed mushrooms, sliced
4 green onions, chopped small
1 tablespoon italian seasoning
sea salt & fresh black pepper, to taste
8 slices whole wheat bread (or any bread you like)
5 omega eggs, beaten
1 cup skim milk
1 1/4 cups low-fat cheddar cheese, shredded

Preparation

Preheat oven to 350\u00b0F.
Spray muffin pan(s) with cooking spray.
Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
Add 1 cup of the cheese to bread mixture.
In a medium bowl, combine eggs and skim milk.
Evenly pour egg mixture over bread and meat, mix well.
Cover and refrigerate for at least 1 hour or overnight.
Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
Place muffin pan on a wire rack and let set for 5 minutes.