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If you’re on the hunt for a delicious, protein-packed breakfast that’s both easy to make and irresistibly tasty, this Sausage Egg Muffins Recipe has got you covered. Picture fluffy, savory egg muffins loaded with crumbled sausage, melty cheddar, and fresh veggies, baked to perfection and ready to fuel your morning with a burst of flavor. These little bite-sized wonders not only make mornings simpler but bring a comforting, homemade touch to your breakfast table — perfect for busy weekdays or leisurely weekend brunches alike.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating those perfectly balanced Sausage Egg Muffins. Each component adds its own unique texture, flavor, and color, making every bite a little celebration of breakfast goodness.
- 8 large eggs: The star base providing fluffiness, richness, and that classic eggy goodness.
- 1/2 cup milk: Adds moisture and helps create a tender, melt-in-your-mouth texture.
- 1 cup cooked breakfast sausage, crumbled: Brings savory, meaty flavor that’s bursting with seasoning.
- 1/2 cup shredded cheddar cheese: Melts beautifully on top, offering gooey, sharp creaminess.
- 1/4 cup diced bell pepper: Injects a sweet crunch and vibrant color to brighten every muffin.
- 1/4 cup chopped green onions: Adds a fresh, mild oniony kick that complements the sausage perfectly.
- Salt and black pepper to taste: Essential seasoning that balances and enhances all the flavors.
- Nonstick cooking spray: Keeps everything from sticking, ensuring easy muffin removal.
How to Make Sausage Egg Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C) to ensure it’s perfectly hot once your muffins are ready to bake. Next, grease a 12-cup muffin tin generously with nonstick cooking spray — this little step saves you from any sticky situations later and makes cleanup a breeze.
Step 2: Whisk Eggs and Milk
In a large mixing bowl, whisk together the 8 eggs and 1/2 cup milk until completely blended and smooth. This step is crucial for creating that light and fluffy texture that makes these egg muffins so special. Don’t forget to season the mixture well with salt and black pepper to your liking, which boosts all those flavors.
Step 3: Add the Sausage
Evenly divide the cooked, crumbled breakfast sausage across each of the 12 muffin cups. This ensures that every bite has that savory, hearty meat that is at the heart of the Sausage Egg Muffins Recipe and makes these not just tasty, but filling too.
Step 4: Sprinkle in Vegetables
Add the diced bell peppers and chopped green onions on top of the sausage in each muffin cup. These veggies lend freshness and a pleasant crunch to balance the richness of the eggs and sausage — an unbeatable combo.
Step 5: Pour Egg Mixture and Top with Cheese
Slowly pour the whisked egg and milk mixture over the fillings, filling each muffin cup about three-quarters full to allow room for the eggs to rise and puff up during baking. Then, sprinkle shredded cheddar cheese on top of each one for that melty, golden crowning glory.
Step 6: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’re looking for eggs that have fully set and muffin tops that are lightly golden — a sure sign they’re ready to come out and impress.
Step 7: Cool and Serve
Once out of the oven, let the muffins cool in the tin for a few minutes; this helps them hold their shape when you remove them. Serve them warm or save them for later — either way, they’re sure to brighten your day.
How to Serve Sausage Egg Muffins Recipe
Garnishes
Adding a sprinkle of fresh herbs like parsley or chives not only elevates the presentation but introduces a fresh herbal note that pairs beautifully with the cheesy sausage filling. A dollop of salsa or a dash of hot sauce can also add a zesty punch if you like a bit of spice in the morning.
Side Dishes
To round out your meal, serve these muffins alongside a crisp green salad for a light contrast or some roasted breakfast potatoes for a comforting, hearty spread. Fresh fruit is always a welcome addition, providing a naturally sweet complement to these savory bites.
Creative Ways to Present
Try serving your Sausage Egg Muffins Recipe on a wooden board lined with parchment paper for a casual brunch vibe. Alternatively, stack two muffins with a slice of avocado or tomato and drizzle with a yogurt-based sauce for a fresh twist sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though they might disappear quickly!), store them in an airtight container in the refrigerator for up to 3 days. This keeps the muffins moist and flavorful, ready to enjoy anytime you need a quick breakfast.
Freezing
These egg muffins freeze beautifully. Wrap them individually in plastic wrap or place them in a freezer-safe bag and freeze for up to a month. This makes them an excellent make-ahead option for busy mornings when time is scarce.
Reheating
Reheat frozen or refrigerated muffins in the microwave for about 30 to 60 seconds until warmed through. For a crispier texture, pop them in a toaster oven for a few minutes instead. Either method revives the muffins perfectly without losing their moist, fluffy charm.
FAQs
Can I use turkey sausage instead of regular sausage?
Absolutely! Turkey sausage is a great leaner alternative and will still bring plenty of flavor to your Sausage Egg Muffins Recipe. Just cook it thoroughly before adding to the muffin tin.
Can I make these dairy-free?
Yes, simply substitute the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk like almond or oat milk. The muffins will still turn out delicious and fluffy.
How long do these muffins last in the fridge?
When stored properly in an airtight container, your sausage egg muffins should stay fresh for up to 3 days. Beyond that, it’s best to freeze them to maintain quality.
Can I add other vegetables to the muffins?
Definitely! Feel free to mix in your favorite veggies like spinach, mushrooms, or tomatoes. Just dice them finely so they cook evenly and don’t release too much moisture.
What’s the best way to prevent sticking in the muffin tin?
Using nonstick cooking spray generously is key. You can also line the cups with silicone muffin liners if you prefer, making removal even easier without compromising your muffin’s shape.
Final Thoughts
There’s something truly comforting about baking a batch of these Sausage Egg Muffins Recipe to start your day right. They pack so much flavor, protein, and charm in each bite, and their effortless prep makes busy mornings feel a little less hectic. I honestly hope you give this recipe a try — once you do, it might just become your go-to breakfast favorite too!
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Print
Sausage Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sausage Egg Muffins are a delicious and convenient breakfast option, packed with protein and flavorful ingredients like cooked sausage, bell peppers, green onions, and cheddar cheese. Perfect for meal prep or a quick morning meal, they are baked to golden perfection in a muffin tin.
Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup milk
- Salt and black pepper to taste
Fillings
- 1 cup cooked breakfast sausage, crumbled
- 1/4 cup diced bell pepper
- 1/4 cup chopped green onions
Toppings
- 1/2 cup shredded cheddar cheese
Others
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly with nonstick cooking spray to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together 8 large eggs and 1/2 cup milk until fully blended. Season the mixture well with salt and black pepper according to taste.
- Divide Sausage: Evenly distribute 1 cup of cooked, crumbled breakfast sausage into each of the prepared muffin cups, forming a base layer.
- Add Vegetables: Add 1/4 cup diced bell pepper and 1/4 cup chopped green onions evenly over the sausage in each muffin cup, distributing the vegetables through all muffins.
- Pour Egg Mixture: Carefully pour the egg and milk mixture over the fillings in each muffin cup, filling them approximately 3/4 full to allow space for rising.
- Top with Cheese: Sprinkle 1/2 cup shredded cheddar cheese evenly over the top of each muffin cup for a deliciously melted cheesy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the eggs are fully set and the tops have turned lightly golden brown.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before gently removing them. Serve warm immediately or store for later use.
Notes
- Use any type of breakfast sausage you prefer, such as pork, turkey, or chicken sausage.
- Vegetables like spinach, mushrooms, or tomatoes can be substituted or added for extra nutrients.
- For a dairy-free version, omit the cheese and use a milk alternative.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave for about 30-45 seconds before serving.
