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breakfast casserole muffins

breakfast casserole muffins

Once a month I have a breakfast party at work where my team gets together to celebrate birthdays and catch up. I always volunteer to bake something and realized for the past couple months I have brought in some type of banana baked good.  I wanted to change it up this month so I decided to create a breakfast muffin with croissant, sausage, velveeta and eggs because everyone at work loves breakfast casseroles. These may not be the prettiest breakfast but your first bite will make you forget all about that!

Breakfast Casserole Muffins 
makes 12 muffins

1/2 lb of ground sausage (I used hot)
1 tube of crescent roll dough
12 slices of velveeta cheese (or crumbles off a block of velveeta)
6 eggs, beaten
1/8 c. of milk

Preheat oven to 375°F. Line or grease 12 muffin cups. 

Brown the sausage until no longer pink and drain. Spread and line the bottom of each muffin cup with a portion of the croissant dough and press down. Put a spoonful of browned sausage on top of the croissant dough. Then put a slice or a spoonful of velveeta over the sausage. In a bowl, beat the eggs and milk together. Divide the egg mixture evenly between the 12 muffin cups. Make sure not to fill the egg mixture to the very top of the muffin cup or else they will get very messy. Bake 30-35 minutes or until golden brown on top. These are really easy to make and a great breakfast on the go.

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