Sausage, Egg, and Cheese Muffins
Easy grab-and-go breakfast muffins loaded with savory sausage, fluffy eggs, and melted cheese. Perfect for meal prep or busy mornings!
Ingredients
- ½ lb 225g breakfast sausage
- 6 large eggs
- ¼ cup milk any type
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 cup shredded cheddar cheese
- Optional: ¼ cup diced bell peppers onions, or spinach
Instructions
- Preheat & Prep:
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with liners.
- Cook Sausage:
- Brown sausage in a skillet over medium heat until crumbled and cooked through. Drain fat.
- Mix Eggs:
- Whisk eggs, milk, salt, pepper, and garlic powder in a bowl.
- Combine:
- Stir cooked sausage, cheese, and optional veggies into egg mixture.
- Bake:
- Pour evenly into muffin cups (¾ full). Bake 18-20 minutes until set and golden.
- Cool & Serve:
- Let cool 5 minutes before removing from tin.
Notes
- Storage: Refrigerate for 3-4 days or freeze for 2 months. Reheat in microwave.
- Vegetarian Option: Replace sausage with diced mushrooms or plant-based sausage.
- Make-Ahead Tip: Prepare the night before and refrigerate unbaked; add 2-3 minutes to bake time.
- Customize: Add hot sauce, herbs, or swap cheese for pepper jack.