Sausage-Cheese Breakfast Cups

Ingredients

• 0.3 teaspoon mustard dry
• 2 large eggs 
• 0.3 cup sausage meat hot crumbled cooked
• 0.3 cup milk 
• 0.3 cup monterrey jack cheese shredded with peppers
• 0.1 teaspoon onion powder 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 cup bread white cubed ( 2 slices)

Equipment

• oven
• whisk
• ramekin
• muffin liners
• muffin tray

Directions

1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual souffl dishes.
2. Whisk together eggs and next 5 ingredients.
3. Pour evenly over cheese in ramekins. Cover and chill 8 hours.
4. Let stand at room temperature 20 minutes before baking.
5. Bake at 350 for 20 to 25 minutes or until set.
6. Let stand 5 minutes before serving.
7. Note: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan.
8. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours.
9. Let stand at room temperature 20 minutes before baking.
10. Bake at 350 for 15 to 20 minutes or until set.
11. Let stand 5 minutes before serving.
12. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.