Description
Wake up to homemade sausage and egg muffins—an easy, protein-packed breakfast perfect for busy mornings or meal prepping for the week.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 pound breakfast sausage (cooked and crumbled)
- 1/4 cup diced bell peppers (optional)
- 1/4 cup chopped spinach (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone muffin molds.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Evenly divide cooked sausage, shredded cheese, and optional veggies into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the muffins are set and slightly golden on top.
- Let cool for 5 minutes before removing from the muffin tin. Serve warm or store for later.
Notes
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheating: Microwave for 30–45 seconds or reheat in the oven at 350°F for 10–15 minutes.
- Customizations: Swap sausage for turkey or plant-based alternatives. Add more veggies or use dairy-free cheese to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 125mg