Description
These Sausage Egg Muffins are a quick and easy make-ahead breakfast option perfect for busy mornings. Packed with protein-rich eggs, savory sausage, sautéed vegetables, and cheddar cheese, these muffins bake in a muffin tin for convenient, grab-and-go portions. They’re delicious warm or reheated and can be customized with your favorite veggies or cheese.
Ingredients
Scale
Main Ingredients
- Cooking spray
- ¼ cup diced cooked sausage (leftovers are great)
- ¼ medium sweet onion, diced
- ¼ medium bell pepper, diced
- 12 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the egg muffins.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent sticking and make removal easy.
- Cook Vegetables: Dice the sweet onion and bell pepper. In a small skillet over medium heat, cook the diced onions and peppers until softened, about 3-5 minutes.
- Distribute Sausage and Veggies: Evenly distribute the cooked vegetables and diced cooked sausage into each of the 12 muffin cups.
- Mix Egg Mixture: In a medium bowl, crack all 12 eggs. Add the milk, garlic powder, salt, and black pepper, then whisk thoroughly until well combined and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly over the sausage and vegetable mixture in each muffin cup, filling nearly to the top.
- Add Cheese: Sprinkle shredded cheddar cheese evenly over the top of each muffin cup to add a delicious cheesy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 17-20 minutes, or until the eggs are completely set and cooked through in the center.
- Cool and Serve: Remove the muffin tin from the oven and let the muffins cool slightly for a few minutes before gently removing them from the tin. Serve warm or store for later.
Notes
- Leftover cooked sausage works perfectly, but you can also use breakfast sausage cooked freshly.
- Feel free to swap in your favorite vegetables, such as spinach, mushrooms, or tomatoes.
- For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free cheese alternative.
- These muffins can be refrigerated for up to 4 days or frozen for up to 1 month; reheat before serving.
- Make sure not to overfill the muffin cups to prevent overflow during baking.
