Sausage Egg Muffins are a hearty and convenient breakfast option that combines savory sausage, eggs, and cheese into individual muffin-sized servings. These easy-to-make muffins are perfect for busy mornings or meal prepping.
The recipe involves cooking the sausage until browned, then mixing it with a blend of eggs, milk, and shredded cheddar cheese. Optional diced bell peppers and onions can be added for extra flavor. The mixture is then spooned into a muffin tin and baked until set and slightly golden.
These muffins can be made ahead of time and stored in the refrigerator for up to a week or frozen for longer storage. They are versatile, allowing for various ingredient swaps to suit your preferences. Enjoy them warm or at room temperature for a satisfying and portable breakfast.
Ingredients:
- 1/2 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup diced bell peppers (optional)
- 1/4 cup diced onions (optional)
- Salt and pepper, to taste
- Cooking spray or muffin liners
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with muffin liners.
- Cook the Sausage:
- In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks. Drain any excess fat and set aside.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the shredded cheddar cheese.
- Combine Ingredients:
- If using, add the diced bell peppers and onions to the egg mixture. Stir in the cooked sausage.
- Fill the Muffin Tin:
- Spoon the sausage and egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Cool and Serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Tips:
- Make Ahead: Sausage Egg Muffins can be made ahead of time and stored in the refrigerator for up to a week. Reheat them in the microwave or oven before serving.
- Freezing: These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Reheat from frozen in the microwave or oven.
- Customizable: Feel free to add other ingredients such as spinach, mushrooms, or different cheeses to suit your taste.
Enjoy your Sausage Egg Muffins—a simple, delicious breakfast that’s perfect for starting your day off right!
