Description
Sausage Egg Muffins are an easy, make-ahead breakfast option packed with protein and veggies. These savory muffins combine cooked sausage, sweet onion, bell pepper, eggs, and cheddar cheese baked in a muffin tin for a convenient, handheld meal perfect for busy mornings. With simple ingredients and straightforward steps, they’re ideal for meal prep and can be enjoyed hot or cold.
Ingredients
Scale
Ingredients
- Cooking spray
- ¼ cup diced cooked sausage (leftovers are great)
- ¼ medium sweet onion, diced
- ¼ medium bell pepper, diced
- 12 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature before baking the muffins.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent the muffins from sticking.
- Cook Vegetables: Dice the sweet onion and bell pepper. In a small skillet over medium heat, cook the diced peppers and onions until they are softened and fragrant, about 3-5 minutes.
- Assemble Muffins: Evenly distribute the cooked vegetables and diced cooked sausage among the muffin cups.
- Whisk Eggs: In a medium bowl, crack the eggs and add the milk, garlic powder, salt, and black pepper. Whisk thoroughly until the mixture is homogeneous and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly over the sausage and vegetable mixture in each muffin cup, filling them almost to the top.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly on top of each muffin cup for a cheesy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 17-20 minutes or until the eggs are fully set and cooked through.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing them. Serve warm or store for a quick breakfast on the go.
Notes
- Leftover cooked sausage works perfectly for this recipe; you can use breakfast sausage, pork, or turkey sausage.
- Feel free to swap cheddar cheese for any other cheese you prefer, like mozzarella or pepper jack.
- Make these muffins ahead of time and store them in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat muffins in the microwave for 30-60 seconds before serving for a quick breakfast.
- For a vegetarian version, omit the sausage and add extra vegetables or plant-based sausage.
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
