sausage egg muffins
Sausage Egg Muffins are a delicious and convenient breakfast option that combines savory sausage, fluffy eggs, and a hint of cheese, all baked into an easy-to-prepare muffin form. Perfect for meal prep, these muffins are great on-the-go snacks as well.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups and spoons
- 1 skillet
- 1 spatula
Ingredients
- 1 pound breakfast sausage Italian or pork.
- 12 large eggs
- 1 cup shredded cheese Cheddar or your choice.
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder Optional.
- ¼ cup chopped green onions or bell peppers Optional for extra flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin with cooking spray or line with muffin liners.
- In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula until fully cooked and browned. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until combined.
- Stir in the cooked sausage and shredded cheese into the egg mixture. If desired, add the chopped green onions or bell peppers for extra flavor.
- Pour the egg and sausage mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes or until the eggs are set and the tops are lightly golden.
- Let the muffins cool for a few minutes before removing them from the muffin tin. Serve warm or store in an airtight container in the refrigerator.
Notes
These muffins can be customized with different vegetables or cheeses based on your preferences.
You can reheat the muffins in the microwave or toaster oven for quick breakfasts throughout the week.
To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the refrigerator before reheating.