Description
Quick and easy breakfast or brunch option. Packed with sausage, veggies, cheese, and fluffy eggs, perfect for meal prepping or a grab-and-go morning.
Ingredients
Scale
- 1 pound breakfast sausage (I prefer Jimmy Dean regular)
- 12 large eggs
- 1/2 cup milk (any kind works, I use 2%)
- 1/4 cup chopped onion (yellow or white)
- 1/4 cup chopped bell pepper (any color, I like green)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- Salt and pepper to taste
- Cooking spray
- Optional: Hot sauce, for serving
Instructions
- Brown the Sausage: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, until the sausage is fully browned and no longer pink (8-10 minutes). Break up any large clumps.
- Drain Excess Grease: Drain off any excess grease from the skillet.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet with the cooked sausage. Cook, stirring occasionally, until the vegetables are softened (5-7 minutes).
- Season the Sausage Mixture: Season the sausage and vegetable mixture with salt and pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but adjust to your preference).
- Cool Slightly: Remove the skillet from the heat and let the sausage and vegetable mixture cool slightly.
- Whisk the Eggs and Milk: In a large bowl, whisk together the eggs and milk until they are well combined and slightly frothy.
- Season the Egg Mixture: Season the egg mixture with salt and pepper to taste (about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, but adjust to your preference).
- Add Cheese: Stir in the shredded cheddar cheese (or your cheese blend) into the egg mixture.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray.
- Combine Sausage and Egg Mixture: Add the slightly cooled sausage and vegetable mixture to the egg and cheese mixture. Stir gently to combine everything evenly.
- Fill the Muffin Cups: Spoon the sausage and egg mixture into the prepared muffin cups, filling each cup about 3/4 full.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden brown on top. A toothpick inserted into the center of a muffin should come out clean.
- Cool Slightly: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve Warm: Serve the sausage egg muffins warm. They are delicious on their own or with a side of fruit or yogurt. I personally love them with a dash of hot sauce!
- Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat the muffins, you can microwave them for 30-60 seconds, or bake them in a preheated oven at 350°F (175°C) for 5-10 minutes. You can also reheat them in an air fryer for a few minutes.
- Freezing: For longer storage, you can freeze the muffins. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight or microwave them on low power until thawed.
Notes
- Experiment with different cheeses like Monterey Jack, pepper jack, or parmesan.
- Add mushrooms, spinach, or diced tomatoes (sauté first).
- Use cooked bacon, ham, or ground turkey instead of sausage.
- Add a pinch of red pepper flakes.
- Omit the sausage and add more vegetables, tofu, or vegetarian sausage crumbles.
- Fresh herbs like chives, parsley, or dill add flavor.
- Use a mini muffin tin and reduce baking time.
- Prepare the sausage and vegetable mixture ahead of time (up to 2 days).
- Drain the sausage well and avoid too many watery vegetables.
- Fill muffin cups evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes