I though I'd share this because some of you may be called on to host a breakfast for in-laws, friends, etc.

They're called Scotch Muffins because they're a take-off on Scotch Eggs (boiled eggs wrapped with ground sausage meat, rolled in breadcrumbs, and deep fried).

While it comes in really handy when you have to make breakfast for a couple dozen people, I like to make them just for myself.

Caution: you have to try this out small-scale in order to know what works best for your muffin pan and how much seasoning you're comfortable with.

No-stick cooking spray
Bread crumbs
Sour cream
Ground turkey meat or sausage
Medium eggs (don't try Grade A Large unless you have a really big muffin pan)
Pork sausage
Herbs/spices

For each cup on a muffin pan, spray with no-stick spray, fill with bread crumbs, tap pan several times to settle them, pour them out. Spread 1/8 teaspoon breadcrumbs on bottom, cover with a dollop of sour cream.

Make a 'round' of ground turkey about 1/4 inch thick and the same diameter as the bottom of the cup. (For my current muffin pan, simply slicing it off a roll is perfect. Depending on the size of your muffin pan, you may need to roll it out and use a cookie cutter or find another method.) Put turkey into the cup and press lightly. Use the bottom of a small glass, measuring cup, or something similar to make a small cup in the meat (this is just to hold the yolk centered) (for those of you so inclined to have one handy, a shot glass works perfectly).

Sprinkle on herbs/spices to taste. This can range from simple salt and pepper to thyme and rosemary or up to tobasco or worcestershire sauce.

Break an egg into the space.

Add more herbs/spices if you like.

Make a 'round' of pork sausage about 1/4 inch thick and the same diameter as the top of the cup. 'Butter' it with sour cream. Place on top of the egg (don't try to press it down!), sour cream side up. This should be level with the top of the pan or slightly lower. Sprinkle on a thin layer of breadcrumbs.

Bake at 375 degrees for 20-25 minutes.

Let cool at least five minutes before turning the pan upside down and tapping it so they all come out.

Because there is no absolute standard for the diameter and height of the cups on a muffin pan, you'll have to play with this a bit to find what works best with your equipment. The major things are the diameter and thickness of the turkey and pork -- you want them to touch the sides without a lot of fiddling, and if they're too thick, the egg might overflow, making a mess of everything (they'll come out taller than they went in anyway).

Depending on whether you use plain ground turkey or turkey sausage, what flavor of pork sausage (I prefer sage), and what herbs/spices/seasonings you use, the range of flavors is virtually unlimited!

What I like about them (besides the taste!) is that you can prep them the night before, bake them in the morning, and have the main part of a breakfast for 36 done all at once for about twenty-five cents per person (assuming you can keep people from coming back for seconds or thirds).

I finally got to make these and they are yumm O!

Glad you liked them!

What seasonings did you use?

I used Montreal Steak seasoning, it is one of those all purpose mixtures. When in doubt I just reach for that because it is so good

I love make ahead breakfast things like this.

Montreal Steak is some good stuff, glad to see others have heard of it.

I use it in almost everything!!!! I love it

I think I might try this recipe with hamburger or chicken for dinner

I like this recipe...I have everything on hand! I'm not one who likes to have to go out and buy some ingredients I'll never use again- like shallots, brie cheese, or rennet. I have to bring breakfast to church next month; hopefully I'll get this recipe down-pat before I make it for 20+ people

Please let me know how it comes out for you!