Sausage and Egg Muffins
Protein-rich breakfast muffins combine perfectly seasoned sausage and eggs for a quick, satisfying morning meal that's totally portable.
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Ingredients
- 12 large eggs
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with parchment liners or spray with cooking spray.
- Brown the sausage in a skillet over medium-high heat for 8-10 minutes, breaking it apart with a wooden spoon.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Divide the cooked sausage between the muffin cups (about 3 tablespoons each).
- Sprinkle cheese on top of the sausage (1 tablespoon per cup).
- Pour the egg mixture evenly into each muffin cup.
- Bake for 15-20 minutes until eggs are set.
Servings: 12 muffins