These Sausage and Egg Muffins are easy to make, fluffy, cheesy, and savory, and contain delicious breakfast sausage as well as vegetables. They are ideal for a quick breakfast, for meal prep, for brunch, or as an easy grab-and-go snack.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 6
Ingredients:
6 large eggs
½ lb (225 g) breakfast sausage
½ cup shredded cheddar cheese
2 tablespoons milk
¼ cup finely diced bell pepper
2 tablespoons finely diced onion
1 tablespoon fresh parsley or chives, chopped
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon olive oil or cooking spray, for greasing
Instructions:
Oven should be preheated to 375°F (190°C) and the 12-cup muffin tin should be lightly greased using cooking spray or olive oil.
Place the skillet over medium heat and add the breakfast sausage, then cook it for 5 to 7 minutes, using a spatula to break it up until it is browned and thoroughly cooked. Remove any excess fat and set the sausage aside.
Put the eggs into a large mixing bowl and then add the milk, garlic powder, paprika, salt, and black pepper. Mix them together until they are smooth and well combined.
Add the chopped bell pepper, onion, fresh parsley or chives, and the shredded cheddar cheese.
Take the cooked sausage and add it to the egg mixture, then stir gently until the ingredients are evenly distributed.
Spread the egg mixture evenly among the prepared muffin cups, filling each cup to about three-quarters of its capacity.
Bake for 18 to 22 minutes, or until the egg muffins have puffed up, are golden brown along the edges, and are fully set in the middle.
Take the muffin tin out of the oven and let the muffins cool for 3 to 5 minutes.
If necessary, run the knife around the edges, then carefully take the muffins out of the tin.
It should be served warm together with fresh herbs, avocado, salsa, or your preferred breakfast sauce.
Tips for Perfect Egg Muffins:
Do not fill the muffin cups too full since the eggs expand during baking.
To achieve the best texture, don’t overbake the muffins.
You can use turkey sausage or chicken sausage instead of breakfast sausage.
Add spinach, mushrooms, tomatoes, or jalapeños for more flavor.
To make it even more cheesy, put a bit more cheddar on top before baking.
Leave the muffins in the pan a little while to cool before removing them if you want them to keep their shape.
Storage:
You can keep leftover egg muffins in a sealed container in the refrigerator for a maximum of four days.
To reheat, microwave for approximately 30 to 60 seconds, or until it is warmed through.
You can store the cooled muffins in a freezer-safe container for as long as two months; just let them thaw in the refrigerator over night and then reheat them before serving.
Nutrition:
The amount of nutrition will depend on the type of sausage, cheese, and other ingredients used.
These fluffy, cheesy Sausage and Egg Muffins are an easy, protein-filled breakfast which makes busy mornings a lot more delicious!
Sausage & Egg Muffins
Ingredients
Method