New Yorker Breakfast Muffins
Simple breakfast muffins perfect for grabbing on the go!
Ingredients
- 2 cans Crescent Dough
- 5 breakfast sausage links, sliced
- 1 tbsp unsalted butter
- 1 medium apple, diced (I leave the peel on for extra color and taste)
- 6 Eggland’s Best eggs
- 1 tbsp Light cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Maple syrup
Instructions
- Preheat oven to 375 degrees F. In a large nonstick skillet, cook sausage over medium heat until no longer pink. Remove from pan and slice. Set aside. Wipe skillet clean.
- Melt butter in same skillet on medium heat. Add diced apples to the skillet; cook and stir until apples are tender (approximately 8 minutes).
- Meanwhile, in small bowl whisk 6 eggs and the light cream. Pour into the same skillet once the apples are tender. Cook and stir over medium heat until thickened and no liquid egg remains. Fold in sausage and cheese until fully incorporated. Add salt and pepper to taste. Remove skillet from heat and set aside.
- On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1dough square in bottom and up side of cup. Repeat with the second can; refrigerate extra dough for later use. Spoon in egg mixture, dividing mixture evenly into each cup.
- Bake 12 minutes or until dough is deep golden brown. Cool in pan 5 minutes; using metal spatula or butter knife, run around edge of each muffin cup to remove from pan.
- Serve warm with a drizzle of maple syrup on top. Promptly refrigerate any leftovers.