Description
Delicious Sausage and Cheese Egg Muffins are the perfect cozy breakfast option for busy mornings and lazy weekends.
Ingredients
Scale
- 1/2 lb crumbled breakfast sausage (precooked)
- 1 medium onion (diced)
- 1 large colored pepper (diced)
- 1 cup cheddar cheese (shredded)
- 6 eggs
- 2/3 cup milk or half and half
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 garlic clove (minced)
- 1 tbsp butter
Instructions
- Preheat the oven to 375 degrees F. Spray a muffin tin with non-stick spray.
- Add your crumbled sausage, diced peppers, onions, minced garlic, and butter to a skillet. Sauté over medium heat until the vegetables start to soften, about 5-6 minutes.
- Beat together the half and half, salt, garlic powder, black pepper, and eggs in a mixing bowl until well combined. Fold in half of the shredded cheddar cheese.
- Add a heaping tablespoon of the sausage mixture to the bottom of each muffin well.
- Pour the egg mixture over each well, filling them about three-quarters full. Sprinkle the remaining cheese on top.
- Place the muffin tin in the oven and bake for 15-18 minutes, or until golden brown and the center is set.
- Allow the muffins to cool for a few minutes, then run a knife around the edges before gently removing them from the pan. Serve warm or at room temperature.
Notes
For make-ahead magic, you can prepare the sausage and veggie mixture the night before and simply bake in the morning! Store any leftover muffins in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg