Savory Breakfast Sausage and Egg Muffins
These easy-to-make breakfast muffins are packed with protein and flavor, perfect for a quick and delicious breakfast or on-the-go meal prep.
Equipment
- Muffin Tin
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 pound Breakfast Sausage Mild or spicy, your preference
- 6 Eggs Large eggs
- 1/2 cup Milk Whole milk or your preferred milk
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Chopped Bell Peppers Any color
- 1/4 cup Chopped Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Cook sausage in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
- In a large bowl, whisk together eggs and milk.
- Stir in cooked sausage, cheese, bell peppers, onion, salt, and pepper.
- Divide the sausage mixture evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden brown.
- Let cool slightly in the muffin tin before serving.
Notes
These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the microwave or oven.