Easy Egg Muffins with Sausage
Make a quick and easy breakfast for on-the-go! These easy egg muffins with sausage are very filling, flavorful, and fun to make. Choose different fillings each time to keep it fresh!
Servings: 14 muffins
Calories: 182kcal
Equipment
- Muffin tin
Ingredients
- 1 red bell pepper de-seeded and diced
- 1/2 yellow onion peeled and diced
- 1 tablespoon butter
- 10 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground sausage cooked
- 1 cup shredded cheese
Instructions
- In a skillet, melt the butter over medium heat. Add the diced bell pepper and onion, and sauté until softened.
- While the veggies are cooking, whisk together the eggs, milk, salt, and pepper in a large mixing bowl.
- Stir in the cooked sausage and sautéed vegetables. Mix until evenly combined.
- Add the shredded cheese and give it one more stir.
- Preheat the oven to 375°F.
- Grease a muffin tin (or line with muffin liners). Pour the mixture evenly into the cups.
- Bake for 18–20 minutes, or until the eggs are set.
Notes
- These egg muffins puff up quite a bit while baking, and they’ll shrink back down as they cool.
- If you aren’t using liners, make sure your muffin tin is well-greased.
- If you substitute different meats and vegetables, make sure they are fully cooked before adding them to the egg mixture. These muffins aren't in the oven long enough to cook the fillings.
- These egg muffins store really well in the fridge for up to 4 days. Just reheat them in the microwave for about 30 seconds, and breakfast is ready.
- To store them longer, they also freeze well. Let the muffins cool completely, then freeze them in a single layer before transferring to a freezer bag. Reheat them straight from the freezer in the microwave or oven.
- Pop an egg muffin in between two homemade onion bagels or whole wheat English muffins to make a quick and easy breakfast sandwich!