Sausage and Egg Muffins
Fluffy baked egg cups loaded with seasoned sausage, colorful peppers, and melted cheese make the perfect grab-and-go breakfast for busy mornings all week long.
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Ingredients
- 4 large eggs
- 4 breakfast sausage links or patties, cooked and crumbled
- ¼ cup whole milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell pepper any color
- 2 tablespoons diced white onion
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F and generously spray a standard 8-cup muffin tin with non-stick cooking spray.
- In a skillet over medium heat, cook the sausage links until browned through. Let them cool slightly, then crumble or chop into small pieces.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper until fully combined.
- Stir in the crumbled sausage, diced bell pepper, onion, and half the cheddar cheese.
- Pour the mixture evenly into 8 muffin cups, filling each about three-quarters full.
- Sprinkle the remaining cheddar cheese over the tops.
- Bake for 18–20 minutes, until the centers are set and the tops are lightly golden.
- Let cool for 5 minutes before running a butter knife around the edges to release them. Serve warm!
Servings: 4