Breakfast Bread Pudding Muffins

Name: Breakfast Bread Pudding Muffins
Yield: Makes 12
Ingredients: 8 ounces (225 g) brioche, torn into bite-size pieces; 6 ounces (170 g) uncooked Ginger-Sage Breakfast Sausage, or store-bought breakfast sausage, casings removed if using links; 3 green onions (white and light green parts), thinly sliced; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ cup (120 ml) heavy cream; 1 tablespoon extra-virgin olive oil; 1 cup (115 g) shredded cheddar cheese; 3 large eggs; 2 cups (480 ml) whole milk

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

These savory muffins are a nice addition to a bread basket for breakfast or as the base for eggs Benedict, and they are the perfect way to use up day-old bread. You can make this with my Ginger-Sage Breakfast Sausage or substitute your favorite brand or flavor.

Ingredients

8 ounces (225 g) brioche, torn into bite-size pieces
1 tablespoon extra-virgin

Breakfast

Method

Preheat the oven to 350°F (175°C). Spray a 12-cup standard muffin tin liberally with cooking spray and set aside.

Spread the bread in an even layer on a large baking sheet and toast until lightly golden brown, turning once, about 10 minutes. Remove from the oven and let cool. L