Sausage Egg and Cheese Breakfast Bundtlettes
Equipment
- 6-cavity, 5 cup total capacity Bundtlette pan
Ingredients
- 5-6 ounces breakfast sausage browned and crumbled (one third of a pound roll)
- 3 large eggs lightly beaten
- 1/4 teaspoon each of salt and black pepper
- 1 tablespoon butter
- 1-1/2 cups buttermilk baking mix such as Bisquick
- 1 tablespoon dried chives
- 1/4 teaspoon dill weed
- 1/2 cup shredded cheddar cheese
- 1/2 cup buttermilk
Instructions
- 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)
Notes
From the kitchen of palatablepastime.com
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