Description
Sausage Egg Muffins are a savory and protein-packed breakfast option, featuring scrambled eggs, sausage, and cheese baked in a muffin tin for an easy grab-and-go meal.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1/2 pound breakfast sausage, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper (optional)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
- Olive oil or non-stick spray for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
- In a bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper to taste.
- Add the cooked and crumbled sausage, shredded cheddar cheese, diced bell pepper, and chopped green onions (if using) to the egg mixture. Stir to combine.
- Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are fully set and lightly golden on top.
- Allow the muffins to cool for a few minutes before serving. Enjoy immediately, or store in the refrigerator for up to 4 days.
Notes
- Feel free to swap the cheddar cheese for any other type of cheese you prefer, such as mozzarella or feta.
- You can make these muffins ahead of time and store them in the fridge for a quick breakfast throughout the week.
- If you’re looking for a lower-fat option, use turkey sausage or a vegetarian sausage substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg
Keywords: sausage egg muffins, breakfast muffins, protein muffins, easy breakfast