Description
These Sausage Egg Muffins are a delicious and easy make-ahead breakfast option, perfect for busy mornings. Packed with savory sausage, sautéed vegetables, fluffy eggs, and melted cheddar cheese, they are baked to perfection in a muffin tin for convenient portion control and quick reheating.
Ingredients
Scale
Main Ingredients
- Cooking spray, as needed
- ¼ cup diced cooked sausage (leftovers work 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 prepare for baking the muffins.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent 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 3-5 minutes.
- Assemble Muffin Base: Distribute the cooked vegetables and diced cooked sausage evenly among the muffin cups in the prepared tin.
- Whisk Eggs: In a medium bowl, crack all 12 eggs. Add the milk, garlic powder, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly into each muffin cup, covering the sausage and vegetables.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each muffin cup for a cheesy finish.
- Bake Muffins: Bake in the preheated oven for 17-20 minutes, or until the eggs are fully set and cooked through.
- Cool and Serve: Remove from the oven and let the muffins cool slightly in the tin before carefully removing to serve. They can be enjoyed warm or reheated later.
Notes
- Leftover cooked sausage works well, or you can cook fresh sausage and dice it before use.
- You can customize the vegetables by adding mushrooms, spinach, or tomatoes.
- For a dairy-free version, substitute milk and cheese with non-dairy alternatives.
- These muffins freeze well for up to one month; reheat in the microwave or oven.
- Make sure not to overfill muffin cups to avoid overflow during baking.
