Sausage and Egg Muffins

Mini quiche with vegetables and sausage, cut in half on a white plate with a fork.

These savory sausage egg muffins are a simple make-ahead breakfast that is perfect for busy mornings. They bake up with plenty of flavor and store well, making meal prep easy for the week ahead.

Course Breakfast

Cuisine American, International

Keyword breakfast, breakfast sausage, cheddar cheese, cheese, cooked sausage, easy breakfast, egg mixture, egg muffin, egg muffin recipe, healthy breakfast, meal prep, muffin cup, muffin tin, pepper, quick and easy, sausage egg muffin, sausage egg muffins recipe

Prep Time 15

Cook Time 22

Servings Pieces

Calories 99kcal

Author Zuzana Paar

Equipment

Ingredients

6 Large Eggs
1/4 Cup Milk
1/2 Cup Red Bell Pepper diced small
1/2 Cup Cooked Sausage crumbled
1/4 Cup Spinach Leaves chopped
1/3 Cup Shredded Cheddar Cheese
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1 Pinch Black Pepper

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (177°Celsius) and grease a muffin pan.
Whisk the eggs, milk, and seasonings, then stir in the bell pepper, sausage, spinach, and cheese.
Fill each muffin cup about three-quarters full and bake about 20 minutes until set.
Let the muffins cool for a few minutes, remove from the pan, and serve warm or store for later.

Notes

Cook the breakfast sausage in a large skillet before mixing it into the eggs, and break it into small crumbles as it browns. Larger chunks of pork sausage do not distribute as evenly and can make some muffins much heavier than others.
Peppers and onions make a great addition alongside the red bell pepper if you want more vegetable flavor built into the base.
Do not skip greasing the pan well. Even non-stick muffin tins benefit from a thorough coating of butter or spray to get a clean release every time.
Shred your own cheddar cheese rather than using a bag of pre-shredded. The coating on packaged shredded cheese stops it from melting as smoothly into the egg mixture as it should.

Nutrition