Sausage & Egg Breakfast Muffins are an easy, protein-packed breakfast you can make ahead for busy mornings. They’re basically mini omelets baked in a muffin tin with sausage, eggs, and cheese. 🍳🧀
Ingredients
- 6 large eggs
- ½ cup cooked breakfast sausage (crumbled)
- ½ cup shredded cheese (cheddar or mozzarella)
- ¼ cup milk
- ¼ cup diced bell peppers (optional)
- 2 tbsp chopped onions (optional)
- Salt and black pepper to taste
- Cooking spray or a little oil
Instructions
- Preheat oven to 180°C (350°F).
- Grease a muffin tin with cooking spray or oil.
- In a bowl, whisk eggs, milk, salt, and pepper until well combined.
- Add sausage, cheese, peppers, and onions into the egg mixture.
- Pour mixture into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until the eggs are set.
- Let them cool for a few minutes, then remove and serve.
Optional Add-Ins
You can customize them with:
- Spinach 🥬
- Mushrooms 🍄
- Jalapeños 🌶️
- Turkey sausage
- Hash browns
Storage
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 2 months.
- Reheat: Microwave for 30–45 seconds.
✅ Tip: Make a big batch on the weekend for quick grab-and-go breakfasts.
If you want, I can also show you:
- A 3-ingredient version (super quick)
- A low-carb/keto version
- A McDonald’s-style breakfast muffin recipe 🍔🍳
