Breakfast Muffins

Use up leftover sandwiches of almost any kind by making breakfast muffins. Put sandwiches or even stale bread and a bit of cheese in a blender or food processor with 1 raw egg and 1/2 cup of milk for each 2 slices of bread or equivalent. Blend to make a slushy batter. Pout into greased muffin cups and bake at 350F until a knife poked into the center comes out clean, about 20-30 minutes. Serve hot with butter and salt and pepper or syrup. Freeze left overs in individual bags to be heated in a microwave. make a nice take along breakfast or even lunch.