Imagine starting your day with a protein-packed, delicious breakfast that takes less than 30 minutes to prepare and will have everyone at the table begging for seconds! These Egg Sausage Breakfast Muffins are not just another boring morning meal - they're a game-changing, portable powerhouse of flavor that combines the hearty goodness of sausage, the richness of eggs, and the perfect blend of cheese and vegetables. Whether you're a busy professional, a parent rushing to get kids ready, or simply someone who loves a satisfying breakfast, these muffins are about to become your new morning obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 muffins
Ingredients
- 6 large eggs
- 1/2 cup cooked sausage, crumbled
- 1/2 cup shredded cheese
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 6-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large skillet, cook the sausage over medium heat until fully browned and crumbled, breaking it into small pieces. Drain excess grease and set aside to cool slightly.
- In a large mixing bowl, crack the eggs and whisk them together with milk, salt, and pepper until well combined and slightly frothy.
- Dice the bell peppers and onions into small, uniform pieces. If desired, quickly sauté them in the same skillet used for sausage to soften their texture and enhance their flavor.
- Add the crumbled sausage, diced bell peppers, onions, and shredded cheese to the egg mixture. Gently stir to distribute ingredients evenly.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the eggs are set and the tops are lightly golden brown.
- Remove from oven and let the muffins cool in the tin for 5 minutes. Use a knife to gently loosen edges before removing.
- Serve warm and enjoy. These muffins can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave.
Tips
- For maximum flavor, use high-quality breakfast sausage and consider using a mix of cheeses like cheddar and monterey jack.
- To prevent soggy muffins, make sure to drain excess grease from the sausage thoroughly before mixing with eggs.
- Don't overmix the egg mixture - gently fold ingredients to maintain a light, fluffy texture.
- For extra moisture, you can substitute some milk with sour cream or Greek yogurt.
- If meal prepping, these muffins freeze beautifully! Wrap individually and reheat in the microwave for a quick breakfast.
- Experiment with add-ins like chopped spinach, diced jalapeños, or different herbs to customize your muffins.
- Use a non-stick muffin tin or generously grease your pan to ensure easy removal of the muffins.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 8g
Protein: 22g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 180mg
