Yields 12 servings
1 cup milk
Salt & pepper to taste
1 cup shredded cheese
Slice the summer sausage to be flexible, but not so thin you see through it. Set aside.
Crack and scramble the eggs into a mixing bowl.
Blend in milk
Pour egg mixture into a prepared frying pan and cook eggs until they are no longer runny. ( I prefer my eggs on the dry side)
Season the eggs to taste as you go.
Using a 12 cup muffin pan, place a slice of summer sausage over the opening.
Scoop a heaping tablespoon of the egg mixture into the center of the summer sausage
Gently fit this combo into the muffin tin. Repeat until all sausage and eggs are used.
Place in the oven at 350 for about 5 mins. Be sure to watch the progress so that you don’t over warm your creation and dry out the sausage.
When the sausage molds itself around the egg mixture, pull out the pan and top with a sprinkle of cheese.
Return to the oven until the cheese melts, just a minute or so.
Serve and enjoy.
Adapted from: Ham & Eggs in a Muffin Tin
Jim’s Blue Ribbon Summer Sausage (nutrition info located in photo section)
Busch Beef Summer Sausage (nutrition info located in photo section)
Busch Thuringer Summer Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.