Description
These Sausage Egg Muffins are an easy, make-ahead breakfast perfect for busy mornings. Packed with diced cooked sausage, sautéed vegetables, and a fluffy egg mixture topped with melted cheddar cheese, they bake up quickly in a muffin tin for a convenient grab-and-go meal.
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 ensure it’s ready for baking the egg muffins.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent the muffins from sticking.
- Cook Vegetables: Dice the sweet onion and bell pepper. In a small skillet over medium heat, cook the diced peppers and onions until they are softened, about 3-4 minutes.
- Assemble Muffins: Distribute the cooked vegetables along with the diced cooked sausage evenly among the muffin cups.
- Whisk Eggs: In a medium bowl, crack in all 12 eggs. Add the milk, garlic powder, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly into the muffin tin cups over the sausage and vegetable mixture.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each filled muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until the eggs are fully cooked and set.
- Cool and Serve: Allow the muffins to cool slightly in the tin before removing them to prevent breaking. Serve warm.
Notes
- Leftover cooked sausage works perfectly for this recipe, reducing prep time.
- Use a non-stick spray generously to ensure easy removal of muffins.
- You can customize the vegetables according to your preference, such as adding spinach or mushrooms.
- To make it dairy-free, substitute milk with almond or oat milk and omit or use a dairy-free cheese alternative.
- These muffins freeze well; store in an airtight container for up to 1 month.
