- Prep Time
- Cook Time
Make a batch and freeze for later! These muffins make a great grab and go option. Whether you’re on the run, don’t feel like doing food prep, or have children who are on the move!
2 Tbsp (30 mL) butter
1/2 cup (~1/2 cup/125 mL) onion, diced
2 cloves garlic, minced
2 cups (500 mL) zucchini, cut into ¼
1 1/2 cups (375 mL) sliced mushrooms
1 cup (250 mL) milk
1 Tbsp (15 mL) Dijon mustard or honey mustard
1 tsp (5 mL) dried basil (OR 1 Tbsp minced fresh basil)
¼ tsp (1 mL) pepper
6 (1.5 L) rye bread, cut into 1-inch (2.5 cm) pieces (~10 slices of bread)
1-2 cup (250-500 mL) diced cooked farmer sausage (175-350 g)
1 cup (250 mL) shredded Canadian Cheddar Cheese, divided
½ cup (125 mL) cherry tomatoes, halved (optional)
Preheat oven to 350°F (180°C).
In a large sauce pan, over medium heat, melt butter then sauté onions, garlic, zucchini and mushrooms until soft.
In a large bowl, whisk eggs until blended; whisk in milk, mustard, basil and pepper. Place cubed bread into another large bowl. To the bread add zucchini mix, farmer sausage and cheese. Pour milk and egg mix over bread and gently combine.
While greasing a 12 cup muffin pan, allow mixture to rest and absorb liquid.
Portion into prepared muffin pan, mounding the mixture on each cup to create muffin tops. Pour any remaining liquid evenly over the muffins. Garnish with tomatoes.
Bake about 30 min or until golden and a knife inserted into the centre comes out clean. Let stand for 5-10 min before removing muffins from pan. Serve hot.
Muffins can be cooled and refrigerated for up to 2 days or frozen for up to 2 months. To freeze, ensure the muffins are completely cooled; it helps to put them in the fridge overnight. Once cool, place muffins in a re-sealable container or bag and freeze. When ready to eat, reheat individual muffins in the microwave for 1 to 2 min.