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–+ servings

Polidori Sausage Breakfast Muffins

Polidori Sausage Breakfast Muffins are a delicious and portable morning treat that combines the savory goodness of Polidori sausage with eggs, cheese, and herbs, all baked into a convenient muffin form. These flavorful muffins offer a satisfying and hearty breakfast option for those on the go or looking to enjoy a hearty start to their day.
20 minutes 30 minutes 50 minutes
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Ingredients:
  • 8 slices bread day old bread works great
  • 1.5 pounds Polidori Hot Italian Sausage cooked, sliced and cooled (6 links)
  • 1 red bell pepper Julienne thin
  • 1 green bell pepper Julienne thin
  • 1 medium yellow onion Julienne thin
  • 1 clove garlic minced
  • 8 Colorado Jumbo eggs cracked and mixed
  • 6 fluid ounces whole milk
  • 2 teaspoons Seasoned salt or to taste
  • 1/4 cup Italian parsley stemmed and chopped
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup cheddar cheese sharp, shredded
Directions:
  • Preheat your oven to 375 degrees.
  • Prep the ingredients above as instructed.
  • Heat a large sauté pan to medium high and add the uncooked sausage links. Cook on both sides until fully cooked. Cooking time will be approx. 13-17 minutes.
  • Remove the sausage from the pan, leave any rendered fat in the pan. Add the onions and peppers.
  • Sauté the onions and peppers until just caramelized, remove from the heat and allow to cool slightly.
  • Cube the bread, place into a large mixing bowl and set aside – can use any bread desired.
  • In a separate bowl add the eggs, milk, spices and parsley. Mix well until fully combined.
  • Add to the mixing bowl of bread: Eggs and Milk, peppers, onions, sausage and cheese, mix well.
  • Allow this mixture to absorb into the bread. Mix again to ensure proper distribution of ingredients.
  • Spray a regular sized muffin pan with non stick spray, add muffin papers and lightly spray the papers.
  • Divide the mixture into the 16 muffin cups and slightly pack into the cup.
  • For oven, place foil lightly over the muffin pan and bake for about 20-25 minutes (or until fully cooked to 155 degrees), check doneness and cook further if needed.  
  • Muffins should be firm and not have any runny eggs. Cooked to 155 degrees.
  • Using tongs or towel remove muffin pan from the oven, let cool for 5 minutes, remove a muffin and enjoy hot.  
  • Double this recipe and freeze (will hold frozen for 2 weeks) Reheat in microwave – 30 seconds at a time until hot. GREAT GRAB AND GO ITEM FOR SUMMER BREAKFAST FOR THE KIDDOS AND BUSY FAMILIES.