This creative Christmas brunch egg recipe uses holiday muffin tins to make fun shapes that the kids will love!

10 large Eggland’s Best White Eggs
2 cups Longmont Dairy Milk
2 ¼ cups Tillamook Extra Sharp Cheddar Cheese, shredded
1 lb. ground Italian sausage, browned
8 slices of bread, cubed
1 tsp. dried mustard
1 tsp. onion powder

Preheat oven to 350° F. Mix together eggs, milk, cubed bread, Italian sausage, 2 cups of cheese, dried mustard and onion powder. Pour mixture into two 12 cup muffin pans, greased, and bake for about 25 minutes, until eggs are firm. Sprinkle with ¼ cup Tillamook Extra Sharp Cheddar Cheese and serve. Makes 24 egg muffins.
Recipe adapted from Heather Cavanagh
2009 Eggland’s Best Holiday Recipe Contest Winner
Mooo News, December 2014