Description
These Sausage Egg Muffins are a quick and convenient breakfast option perfect for busy mornings! Packed with savory sausage, colorful vegetables, and fluffy eggs, they’re easy to customize and can be made ahead for grab-and-go meals.
Ingredients
Units
Scale
- Cooking spray
- 1/4 cup diced cooked sausage (leftovers are great)
- 1/4 medium sweet onion, diced
- 1/4 medium bell pepper, diced
- 12 large eggs
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Muffin Tin: Spray a 12-cup muffin tin generously with cooking spray.
- Cook Vegetables: Dice vegetables and sausage. In a small skillet, cook peppers and onions until softened.
- Assemble Muffins: Distribute cooked vegetables and sausage evenly among the muffin cups.
- Whisk Eggs: In a medium bowl, crack eggs. Add milk, garlic powder, salt, and pepper. Whisk until well combined.
- Fill Muffin Cups: Pour egg mixture evenly into the muffin cups.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each muffin.
- Bake: Bake for 17-20 minutes, or until eggs are cooked through.
- Cool and Serve: Let cool slightly before removing from the muffin tin.
Notes
- Leftover cooked sausage is ideal. You can also use frozen diced sausage, defrosting it while cooking the vegetables.
- Substitute ham or bacon for sausage, or omit meat for a vegetarian option.
- These egg muffins are also great for lunch, served hot or cold.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
