Cheesy egg and sausage croissant muffins make the best breakfast, and they're so easy to make too!
Preheat the oven to 350 degrees F.
Chop the mini croissants into small cubes. Add to a mixing bowl
Add the Cabot shredded cheese to the croissants.
Pour the egg mixture over the croissant and contents in the bowl.
Using clean hands mix everything together making sure the croissants soak up all of the liquid.
Fill each muffin spot with some of the mixture, about 1 inch over the top of the pan.
Serve at once or reheat any leftovers for about 20 seconds in a microwave.