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
Scale
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.
