Sausage Egg and Cheese Muffins
These protein-packed Sausage Egg and Cheese Muffins are perfect for busy mornings. Customizable, quick to prepare, and freeze well for an easy grab-and-go breakfast.
Ingredients
Main ingredients
- 1 cup Crumpled Precooked Breakfast Sausage Swap for turkey sausage for a leaner option
- 1 medium Onion, Diced Shallots make for a milder taste
- 1 large Colored Pepper, Diced Any sweet bell pepper variety can be used
- 1 cup Cheddar Cheese, Shredded Feel free to substitute with mozzarella or feta
- 6 large Eggs Consider egg substitutes for a vegan option
- 1/2 cup Milk or Half and Half Any type of milk will work
- 1 teaspoon Salt Adjust to taste preferences
- 1 teaspoon Garlic Powder Fresh garlic can also be used
- 1/2 teaspoon Black Pepper Adjust according to spice preference
- 1 clove Garlic, Minced Omit for a milder taste
- 1 tablespoon Butter Used for sautéing vegetables; oil serves as a good non-dairy substitute
- 1 zip-top bag Ideal for freezing muffins Ensures freshness for up to a month
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
- In a skillet, melt 1 tablespoon of butter over medium heat.
- Add the diced onion and colored pepper to the skillet. Sauté for about 3-4 minutes, or until the vegetables are soft.
Mixing
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and minced garlic.
- Stir in the cooked sausage, sautéed vegetables, and shredded cheese into the egg mixture.
Baking
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are puffed up and golden brown on top.
- Allow the muffins to cool for a few minutes before removing them from the tin.
Notes
Serve warm with fresh fruit or a simple salad. You can add hot sauce or salsa for extra flavor. Let cool completely before storing in a zip-top bag or airtight container. They can stay in the fridge for up to a week or be frozen for up to a month.