- 6-8 slices crisply fried bacon, set aside; reserve drippings in the pan
- 6-8 ounces breakfast sausage, fried until done, drained and crumbled, discard drippings
- 6-8 mushrooms, diced
- 1/2 cup diced onion
- 1/2 cup diced bell peppers, a combination of red, green and yellow
- 8 large eggs, beaten
- 3/4 cup heavy cream
- Salt and pepper to taste
- Grated sharp cheddar cheese, about one table spoon per muffin cup
Preheat oven to 350°. Spray muffin cups with Pam. In a medium size skillet, cook mushrooms, onions and bell peppers until crisp tender in bacon drippings. In a medium bowl, whisk together eggs and cream. Season with salt and pepper to taste. Using a slotted spoon, divide vegetable mixture and cooked sausage evenly into the muffin cups. Top with cheese. Pour egg mixture over all. Bake 25 - 30 minutes or until a thin knife inserted into the center comes out clean. Serve immediately with a slice or two of bacon and whole wheat toast.
Cook's note: To prepare ahead, cook bacon; drain, wrap in plastic and refrigerate. Remember to save the drippings. Cook sausage; discard drippings. Place sausage in a zip top bag and refrigerate. Cook vegetables ahead, if desired, cover tightly and refrigerate. Whisk together eggs and cream; put in a jar with a tight fitting lid and refrigerate. Before
assembling, set out of the refrigerator about 10 minutes.