Description
These Sausage Egg Muffins are a quick and easy make-ahead breakfast option, perfect for busy mornings. Packed with cooked sausage, sautéed sweet onions, bell peppers, and cheddar cheese, these protein-rich muffins are baked to perfection and can be enjoyed warm or on the go.
Ingredients
Scale
Vegetables and Sausage
- ¼ cup diced cooked sausage (leftovers are great)
- ¼ medium sweet onion, diced
- ¼ medium bell pepper, diced
Egg Mixture
- 12 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Topping and Prep
- ¼ cup shredded cheddar cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent the muffins from sticking.
- Cook Vegetables: Dice the bell pepper and sweet onion. In a small skillet, cook these diced vegetables until they become softened, enhancing their flavor and texture.
- Assemble Muffin Base: Evenly distribute the cooked diced sausage and softened vegetables into each muffin cup, creating a flavorful base for the egg mixture.
- Whisk Eggs: In a medium bowl, crack the 12 large eggs. Add the milk, garlic powder, salt, and black pepper. Whisk thoroughly until the mixture is fully combined and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly over the sausage and vegetable base in each muffin cup, filling them almost to the top.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each filled muffin cup for a delicious cheesy finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until the eggs are fully cooked through and set.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing them. Serve warm and enjoy your easy make-ahead breakfast muffins.
Notes
- You can use leftover cooked sausage or any cooked sausage variety you prefer.
- Feel free to substitute bell pepper and onion with other vegetables like spinach or mushrooms.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- For a dairy-free option, substitute milk and cheese with plant-based alternatives.
- Adjust spices and seasonings to suit your taste preferences.
