Description
These Sausage Egg Muffins are a perfect make-ahead breakfast option that is easy to prepare and delicious to enjoy. Packed with savory sausage, cheese, and veggies, these muffins are a satisfying way to start your day.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/2 cup milk
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
- Mix Ingredients: In a large bowl, whisk together the eggs and milk. Stir in the cooked sausage, cheese, bell pepper, green onions, salt, and pepper.
- Fill Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–22 minutes until the eggs are set and golden on top.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 30–60 seconds.
- Feel free to customize with different proteins or make them vegetarian with sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 140mg
