Albert’s Meats Country Breakfast Sausage On The Go

Posted by Geoff Skadra on September 24, 2013 in Meat Cooking Tips, Meat Recipes, Meat Tips & Recipes - Comments are off for this post

For breakfast, there is no better, or more welcome dish than Albert’s Meats Country Breakfast Sausage. Whether you’re serving biscuits and gravy, sausage patties, or breakfast burritos, Albert’s Meats Country Breakfast Sausage is your go-to favorite. You can trust our sausage to be perfectly flavored and lean, yet meaty, every time. You know your Sunday morning, or special occasion breakfast will be delicious and satisfying.

But, what about those quick weekday breakfasts? Wouldn’t it be great to send your family out the door knowing they’ve been fueled by Albert’s Meats Country Breakfast Sausage. Make-ahead hearty breakfast muffins are the ideal, no-hassle way to ensure your family has a protein-packed breakfast that takes less time than a toaster waffle. Best of all, you can make these flavorful muffins ahead of time, pop them in your freezer and take out just what you need. A few seconds in the microwave and voila! A hearty and satisfying breakfast that fits in your hand.

Albert’s Meats Country Breakfast Sausage Breakfast-In-A-Muffin Alberts Meats Country Breakfast Sausage Muffins

•    1 Lb. Albert’s Meats Country Breakfast Sausage
•    4 cups unbleached, all-purpose flour
•    3 ½ TB white sugar
•    2 tsp baking soda
•    4 tsp baking powder
•    1 tsp salt
•    ¾ C ( 1 ½ sticks) ice cold butter,cut into pieces
•    4 C. sharp cheddar, shredded
•    ½ cup red or green bell pepper (1 medium pepper)
•    ½ cup onion, diced very small
•    1 4 oz can diced green chilis (optional)
•    2 large eggs, beaten
•    1 ½ C. buttermilk

Preheat oven to 375 , grease and flour 2 12-cup muffin tins.

Cook Albert’s Meats Country Breakfast Sausage about 5 min. or until no longer pink. Set aside, drain on paper towel and let cool

In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in the cold butter, using a pastry cutter or fork, until mixture resembles coarse corn meal. Add grated cheese.

Add the cooled sausage, onion , bell pepper and diced green chilis (if using). Mix well.

Combine buttermilk and beaten eggs. Add to sausage mixture and stir until just combined.

Spoon batter evenly into muffin cups and bake 20-25 minutes. Allow to cool 5 minutes and remove from tin. Serve immediately, or freeze.*

*To freeze muffins for a handy breakfast on-the-go, allow to cool completely, put in freezer bag, ensure no air is in the bag, and freeze.