Fluffy Sausage & Cheese Egg Muffins
Start your day with these Sausage & Cheese Egg Muffins! Packed with savory sausage, melty cheddar cheese, and colorful veggies, these protein-packed muffins are perfect for meal prep or a grab-and-go breakfast.
Looking for a quick, protein-packed breakfast that’s easy to prepare and perfect for busy mornings? These Sausage & Cheese Egg Muffins are the answer! Made with simple, flavorful ingredients, these muffins are not only delicious but also versatile enough to customize. Bake a batch and enjoy them throughout the week!
Why You'll Love Sausage & Cheese Egg Muffins
These egg muffins are the ultimate make-ahead breakfast option. Whether you're meal prepping for the week or need a grab-and-go snack, these muffins fit the bill. They’re loaded with savory sausage, melty cheese, and colorful veggies, making them a balanced, satisfying, and nutritious start to your day.
Ingredients You’ll Need
Each ingredient brings something special to these muffins, so let’s break it down:
8-10 Eggs, Beaten: The base of these muffins, eggs are packed with protein and provide a fluffy texture.
½ Yellow Onion, Diced: Adds a subtle sweetness and enhances the overall flavor.
1 Bell Pepper, Diced: For a pop of color and a hint of sweetness. Red, yellow, or orange peppers work best.
½ Cup Mushrooms, Diced: Adds a savory, earthy flavor and a dose of nutrients.
1 lb Ground Sausage, Cooked & Drained: A rich, hearty addition that pairs perfectly with the eggs and cheese.
1 Cup Shredded Cheddar Cheese: Provides creamy, cheesy goodness. Reserve some for topping!
Fresh Chives (Optional): A touch of freshness and color that elevates the muffins.
1 tsp Garlic Powder: For a hint of garlicky flavor that ties everything together.
Salt & Pepper to Taste: Essential for seasoning and bringing out the flavors.
How to Make Sausage & Cheese Egg Muffins
Preheat the Oven: Set your oven to 400°F (200°C). Spray a 12-cup muffin tin with non-stick cooking spray.
Prepare the Ingredients: In a large bowl, whisk together the eggs, onion, bell pepper, mushrooms, sausage, and half the shredded cheddar cheese. Stir in the garlic powder, salt, and pepper.
Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining cheese on top.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the eggs are fully set.
Cool & Store: Let the muffins cool for a few minutes before removing them from the tin. Store in an airtight container in the refrigerator for up to 5 days.
Tips for Perfect Egg Muffins
Customize the Veggies: Swap the mushrooms or bell pepper for spinach, zucchini, or even diced tomatoes for a twist.
Use Silicone Liners: These make removing the muffins a breeze and ensure no sticking.
Reheat Like a Pro: Pop a muffin in the microwave for 20-30 seconds for a quick breakfast.
Double the Batch: These freeze well! Make extras, wrap them individually, and freeze for up to 3 months.
Why These Muffins are a Must-Try
Perfectly portable and packed with protein, these egg muffins are a lifesaver for busy mornings. They’re an easy way to get your veggies in while enjoying a savory, cheesy bite. Pair them with fresh fruit or toast for a complete breakfast!
Fluffy Sausage & Cheese Egg Muffins
Ingredients
- 8-10 Eggs, Beaten
- ½ Yellow Onion, Diced
- 1 Bell Pepper, Diced
- ½ Cup Mushrooms, Diced
- 1 lb Ground Sausage, Cooked & Drained
- 1 Cup Shredded Cheddar Cheese
- Fresh Chives (Optional)
- 1 tsp Garlic Powder
- Salt & Pepper to Taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Spray a 12-cup muffin tin with non-stick cooking spray.
- Prepare the Ingredients: In a large bowl, whisk together the eggs, onion, bell pepper, mushrooms, sausage, and half the shredded cheddar cheese. Stir in the garlic powder, salt, and pepper.
- Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining cheese on top.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the eggs are fully set.
- Cool & Store: Let the muffins cool for a few minutes before removing them from the tin. Store in an airtight container in the refrigerator for up to 5 days.
Notes
Tips for Perfect Egg Muffins
- Customize the Veggies: Swap the mushrooms or bell pepper for spinach, zucchini, or even diced tomatoes for a twist.
- Use Silicone Liners: These make removing the muffins a breeze and ensure no sticking.
- Reheat Like a Pro: Pop a muffin in the microwave for 20-30 seconds for a quick breakfast.
- Double the Batch: These freeze well! Make extras, wrap them individually, and freeze for up to 3 months.
Try It Today!
Whip up a batch of these Sausage & Cheese Egg Muffins for a delicious, stress-free morning. Whether you’re meal prepping for the week or hosting brunch, these muffins are sure to impress. Let us know in the comments how you customize your egg muffins!
Pin this recipe for later, and don’t forget to share your creation on Instagram using #CookSnapBake.
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