Amazing 12 Sausage Egg Breakfast Muffins
Make easy, portable Sausage Egg Breakfast Muffins for a protein-packed start to your busy mornings. These cheesy bites are perfect for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 12 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with cooking spray.
- Divide the cooked sausage evenly among the muffin cups.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir the shredded cheddar cheese into the egg mixture.
- Pour the egg mixture over the sausage in each muffin cup, filling each cup about three-quarters full.
- Bake for 18 to 20 minutes, or until the eggs are set and lightly golden.
- Let the muffins cool in the pan for a few minutes before carefully removing them.
Notes
- You can substitute turkey sausage for a lighter option.
- Feel free to add a tablespoon of chopped chives or bell peppers for color.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- These freeze well; thaw overnight and reheat in the microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 180
- Sugar: Approx. 1g
- Sodium: Approx. 350mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: N/A
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 2g
- Fiber: Approx. 0g
- Protein: Approx. 11g
- Cholesterol: Approx. 110mg
Find it online: https://flavorvista.com/sausage-egg-breakfast-muffins-recipe/