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Spicy Sausage Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 150 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Mini Sausage Egg Muffins are a delicious and convenient breakfast option made with eggs, spicy sausage, crispy hash browns, sautéed onions, and sharp cheddar cheese. Baked in a mini muffin tin, these bite-sized muffins are perfect for meal prep, easy to customize with your favorite ingredients, and make for quick, protein-packed mornings or snacks on the go.

Ingredients

Scale

Egg Mixture

  • 3 large eggs
  • 2 tbsp milk
  • Salt & pepper to taste

Sausage & Vegetables

  • 1/3 cup spicy sausage
  • 1/3 cup white onion, chopped
  • 1/4 cup frozen hash browns

Cheese & Garnish

  • 1/3 cup shredded sharp cheddar cheese
  • Additional cheese (optional)
  • Additional sausage (optional)
  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with cooking spray to prevent sticking.
  2. Brown Sausage: In a stovetop pan, cook the 1/3 cup of spicy sausage over medium heat until browned and fully cooked. Remove the sausage and set aside, leaving the grease in the pan.
  3. Sauté Onion: Using the reserved sausage grease, sauté the 1/3 cup of chopped white onion in the pan until softened and translucent.
  4. Prepare Muffin Tins: Evenly distribute the frozen hash browns into each cavity of the mini muffin tin as a base layer.
  5. Mix Egg Mixture: In a small bowl, whisk together 3 large eggs and 2 tablespoons of milk. Season with salt and pepper to taste.
  6. Combine Ingredients: Add the cooked sausage, sautéed onions, and 1/3 cup shredded sharp cheddar cheese into the egg mixture. Stir well to combine.
  7. Fill Muffin Tins: Spoon the egg mixture evenly over the hash browns in the muffin tin, filling each cavity.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set and lightly golden on top.
  9. Garnish and Serve: Optionally, garnish each mini muffin with extra cheese, cooked sausage pieces, and chopped parsley before serving.
  10. Storage Tip: Freeze any leftovers and reheat for a quick and easy breakfast throughout the week.

Notes

  • You can easily swap out the sausage with bacon, ham, or other preferred proteins.
  • Feel free to add different vegetables such as bell peppers, spinach, or mushrooms.
  • Try substituting cheddar with other cheeses like mozzarella or pepper jack for varying flavors.
  • These muffins freeze well, making meal prep simple and convenient.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 95
  • Sugar: 0.4g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.3g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/spicy-sausage-egg-muffins-recipe/