Breakfast Egg Muffins

Once again, the idea started out when my honey made eggs, bacon, and sausage for breakfast one morning. We feasted like kings, then put the leftovers in the fridge. What to do with leftover breakfast? Make more breakfast, of course! And so, the breakfast egg muffins came into existence.



Ingredients:
1 cup hash browns, or 36 tater tots
1/3 cup cooked sausage patties, torn
10 bacon strips, torn
6 eggs
1/2 cup milk
1/2 cup Bisquick
1/4 cup cheddar cheese

Heat oven to 350. Spray a 12-cup muffin tin with nonstick spray.

Lightly cover the bottom of each muffin cup with hashbrowns (or 2-3 tater tots). Distribute the sausage and bacon till the cups are nearly full. Mix the eggs, milk, and Bisquick and distribute* evenly among the cups. Sprinkle cheese on top, bake 20 minutes.


*After several messy attempts with a spoon, my honey brilliantly suggested a turkey baster. Much less mess, although a little more difficult to wash.