Description
Delicious and protein-packed sausage egg muffins make a perfect easy breakfast or snack. Loaded with cooked breakfast sausage, vibrant bell peppers, and green onions, all baked in a savory egg base topped with melted cheddar cheese, these muffins are convenient to prepare ahead and enjoy on busy mornings.
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
- 1/2 cup shredded cheddar cheese
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with nonstick cooking spray to prevent sticking.
- Mix Eggs and Season: In a large mixing bowl, whisk together 8 large eggs and 1/2 cup of milk until fully combined. Season the mixture with salt and black pepper according to your taste preference.
- Add Sausage to Muffin Cups: Evenly divide 1 cup of cooked, crumbled breakfast sausage among the prepared muffin cups, forming the base layer of your muffins.
- Add Vegetables: Add 1/4 cup diced bell pepper and 1/4 cup chopped green onions into each muffin cup on top of the sausage.
- Pour Egg Mixture: Carefully pour the egg and milk mixture over the sausage and vegetables in each cup, filling them about three-quarters full to allow room for rising.
- Top with Cheese: Sprinkle 1/2 cup shredded cheddar cheese evenly over the tops of each muffin cup for a golden, cheesy finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the eggs are fully set and the tops are lightly golden brown.
- Cool and Serve: Allow the muffins to cool for a few minutes in the pan before removing them. Serve warm immediately, or store cooled muffins for convenient grab-and-go meals later.
Notes
- Use cooked sausage to avoid excess grease and ensure the muffins cook evenly.
- For a dairy-free version, substitute milk and cheese with suitable alternatives or omit cheese.
- Customize by adding other vegetables like spinach or mushrooms for extra nutrition.
- These muffins can be refrigerated for up to 4 days and reheated in the microwave or oven.
- To freeze, place cooled muffins in an airtight container or bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
