Do you ever get in a breakfast rut like I do? I’ll eat the same thing for days and days, and don’t bother changing my breakfast up. Lately, it’s been peanut butter toast and my coke zero. Don’t laugh at me, cause coke zero is my morning coffee. These sausage and egg muffins are so easy, you don’t really need a recipe for them. They’re so versatile, if they’re vegetarian just leave out the sausage and add in some mushrooms or bell peppers. Use bacon instead of sausage or chorizo. Make some Mexican egg muffins. One muffin has almost 9 grams of protein to keep you full all morning long! I would serve these breakfast egg muffins with some fresh fruit and whole-grain toast or an English muffin on the side for a full balanced breakfast.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for. Eggs - large eggs or even egg whites can be used. Turkey Sausage - I like to use Jimmy Dean’s Turkey Sausage crumbles because they cook fast and don’t need a lot of fat to cook them. Depending on what type of sausage you use you might have to drain the fat. Cheese - can use any type of cheddar, colby jack, or pepper jack cheese Salt and Pepper - to taste Other types of additional ingredients: cooked mushrooms, bell peppers and onions, cooked bacon
How to make Egg and Sausage Muffins
To print the full recipe please see the recipe card below. Brown and drain the sausage in a nonstick skillet over medium heat. Beat eggs in a bowl. Add the cooked sausage, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full-size muffin pan ⅔ full. Bake 350 degrees for 30 minutes. Use toothpick to check for doneness. Serving size: 1 egg muffin
Other Recipes to Try
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