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Delicious breakfast egg muffins with sausage, perfect for meal prep.

Breakfast Egg Muffins with Sausage

Warm, fluffy egg muffins filled with savory sausage and melty cheese, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs
  • 1 cup cooked breakfast sausage, crumbled
  • 1/2 cup milk
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup diced bell pepper, optional
  • 1/4 cup chopped spinach, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 spray cooking spray or a little oil for the muffin tin

Method
 

Preparation
  1. Preheat the oven to 350°F and lightly spray a 12-cup muffin tin with cooking spray.
  2. Cook the sausage in a pan until browned, drain any extra fat, and let it cool a little.
  3. In a bowl, beat the eggs and milk until the mix is smooth.
  4. Stir in the cheddar cheese, salt, pepper, and any vegetables you use.
Baking
  1. Put a small spoonful of sausage into each muffin cup, then pour the egg mix over so each cup is about three quarters full.
  2. Bake for 18 to 22 minutes, until the egg muffins are set and a toothpick comes out clean.
Serving
  1. Let the muffins cool for a few minutes, then remove them from the tin with a small knife.
  2. Serve warm, or cool completely and store in the fridge for up to 4 days, or freeze for longer.

Notes

For best results, use low-moisture fillings, chop vegetables small, and do not overfill muffin cups.