Sausage and Cheddar Egg Muffins

In recent years, egg muffins have surged in popularity as the go-to breakfast option for busy individuals and families alike. These delightful little cups of goodness offer a hearty and nutritious way to kickstart your day, providing an excellent source of protein and essential nutrients. Among the many variations available, the Savory Sausage & Cheddar Egg Muffins stand out as a delicious, easy-to-make recipe that is perfect for meal prep. With a wonderful combination of flavors and textures, this recipe not only satisfies your taste buds but also caters to those hectic mornings when time is of the essence.

Discover the ultimate breakfast solution with Savory Sausage & Cheddar Egg Muffins. These bite-sized delights are perfect for busy mornings and can be easily prepared in advance. Packed with protein, wholesome ingredients, and a burst of flavor, these muffins are not only nutritious but also customizable to suit your taste. Bake a batch over the weekend for a quick grab-and-go meal that will keep you energized throughout the day. Enjoy them warm or at room temperature, making breakfast delicious and hassle-free!

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Ingredients

6 large eggs

1 cup milk

1 cup shredded sharp cheddar cheese

1 cup cooked sausage, crumbled (Italian or breakfast sausage works well)

½ cup finely chopped bell pepper (red or green)

½ cup finely chopped onion

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

Cooking spray or muffin liners

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). If you’re using muffin liners, place them in a muffin tin. Otherwise, generously spray the cups with cooking spray to prevent sticking.

Prepare the Vegetables: In a skillet over medium heat, add the chopped onion and bell pepper. Sauté for about 5 minutes, until they are softened. Remove from heat and set aside.

Whisk the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk together until fully combined and slightly frothy.

Season the Mixture: Into the egg mixture, add garlic powder, salt, black pepper, and oregano. Whisk again to distribute the seasoning evenly.

Add Cheese and Sausage: Fold in the cooked sausage, sautéed onion and pepper mixture, and the shredded cheddar cheese into the egg mixture. Stir until everything is well combined.

Fill the Muffin Cups: Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full to allow for rising.

Bake: Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.

Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Carefully remove them from the muffin cups and enjoy warm or at room temperature.

Storage: If you have leftovers, store them in an airtight container in the fridge for up to 4 days, or freeze individually for future breakfasts.

Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins