Description
Easy and delicious sausage egg muffins perfect for breakfast, brunch, or meal prepping! Packed with protein and customizable with your favorite cheeses and veggies.
Ingredients
Scale
- 1 pound breakfast sausage (mild or maple preferred)
- 12 large eggs
- 1/2 cup milk (any kind)
- 1/4 cup chopped onion (yellow or white)
- 1/4 cup chopped bell pepper (any color)
- 1 cup shredded cheddar cheese (or cheese blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cooking spray
- Optional: Chopped fresh herbs (chives, parsley) for garnish
Instructions
- Brown the Sausage: Brown breakfast sausage in a large skillet over medium heat, breaking it up with a spoon. Cook until no longer pink. Drain excess grease.
- Sauté the Vegetables: Add chopped onion and bell pepper to the skillet. Sauté for 5-7 minutes, until softened.
- Season the Sausage Mixture: Season with salt, pepper, garlic powder, and onion powder. Stir well and adjust seasonings to taste.
- Cool Slightly: Remove from heat and let cool slightly.
- Whisk the Eggs: In a large bowl, whisk eggs and milk until combined and slightly frothy.
- Add Cheese and Sausage Mixture: Add cheese and cooled sausage mixture to the egg mixture. Stir well to combine.
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Muffin Tin: Spray a 12-cup muffin tin with cooking spray.
- Fill the Muffin Cups: Pour egg mixture into muffin cups, filling each about 3/4 full.
- Bake the Muffins: Bake for 20-25 minutes, or until set and lightly golden brown. A toothpick inserted into the center should come out clean.
- Cool Slightly: Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Garnish (Optional): Garnish with fresh herbs, if desired.
Notes
- Cheese Variations: Monterey Jack, pepper jack, or cheddar/mozzarella blend.
- Vegetable Variations: Spinach, mushrooms, sun-dried tomatoes (sautéed).
- Meat Variations: Cooked bacon, ham, ground turkey.
- Spice it Up: Red pepper flakes or hot sauce.
- Make-Ahead Tip: Refrigerate for up to 4 days or freeze for up to 2 months.
- Dairy-Free Option: Almond milk and dairy-free cheese.
- Low-Carb Option: Omit milk or use a small amount of unsweetened almond milk.
- Serving Suggestions: Breakfast, brunch, snack, lunchboxes.
- Freezing Instructions: Cool completely, wrap individually, and freeze.
- Reheating Instructions: Microwave for 30-60 seconds or bake at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes