Sausage Egg and Cheese Breakfast Bundtlettes
6-cavity, 5 cup total capacity Bundtlette pan
browned and crumbled (one third of a pound roll)
each of salt and black pepper
buttermilk baking mix
such as Bisquick
shredded cheddar cheese
Preheat oven to 425F.
Spray a 5 cup/ 6 cavity Bundtlette pan liberally with nonstick spray.
Brown sausage and drain fat. Measure out one cup.
Season eggs with salt and pepper and scramble, cooking in the tablespoon of butter.
Chop eggs small.
Toss baking mix, chives and dill weed with the shredded cheese, crumbled sausage and scrambled eggs.
Stir in the buttermilk to moisten; do not overmix.
Divide batter among the six Bundtlette cups.
Bake in the preheated oven for 12-14 minutes or until Bundtlettes test with a toothpick with no wet batter.
Cool several minutes, then turn out the Bundtlettes from the pan.
Serve warm with butter.
Can be rewarmed; refrigerate any uneaten Bundtlettes (not food safe on the counter like bread)
From the kitchen of palatablepastime.com