Friday's recipe (9/21/12) - Aimee Fortney's easy breakfast egg puffs

Posted: Sep 21, 2012 1:06 PM CDT Updated: Sep 21, 2012 4:40 PM CDT

1 pound sausage or chorizo
2 cups baby spinach
12 eggs
1/2 cup plain soymilk or milk
2 Tablespoons Greek yogurt
salt and pepper to taste
dash of hot sauce (optional)
1 cup grated cheese of your choice
**optional add ins - broccoli, bell pepper, mushrooms, shrimp or crabmeat.  

Cook sausage in skillet and add spinach at the end.  Set aside and blot with paper towels so your egg puffs are not greasy.  Spray a muffin pan with cooking spray.  Scoop sausage-spinach mixture evenly into muffin pans.  In a large mixing bowl (preferably one with a pour spout) whisk eggs, soymilk (or milk) Greek yogurt, salt and pepper and hot sauce together.  Pour over sausage mixture, then top each with cheese.  Bake at 350 for 20 to 25 minutes.  *Can make ahead and freeze for busy mornings to reheat. **Add other vegetables or seafood to this mixture, too!

Copyright WSMV 2012 (Meredith Corporation). All rights reserved.

Notes: The Breakfast Casserole called for 1-tsp mustard for six eggs, so we added 2-tsp.

A dozen JUMBO EGGS made more fluid than our muffin tins would hold; made me wonder if Aimee had deeper tins. The extra didn't go to waste; it was used to make an omlet.