Print

Easy Make-Ahead Breakfast Egg Muffins with Sausage

make-ahead breakfast egg muffins - featured image
Print Recipe

These make-ahead breakfast egg muffins with sausage are quick, easy, and perfect for busy mornings. They combine fluffy eggs, savory sausage, and melted cheese for a satisfying and convenient meal.

Ingredients

Scale
  • 10 large eggs, preferably room temperature
  • 1 cup cooked and crumbled breakfast sausage (mild pork or spicy)
  • 1 cup shredded cheddar cheese or your favorite melty cheese
  • 1/4 cup whole milk or half-and-half
  • 1/2 cup finely diced bell peppers (optional)
  • 1/4 cup finely diced onion (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley or chives (optional)
  • Non-stick cooking spray or butter for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin thoroughly with butter or non-stick spray to prevent sticking.
  2. Heat a skillet over medium heat, crumble in the sausage, and cook until browned and cooked through, about 6-8 minutes. Drain excess fat on paper towels. If using bell peppers and onions, add them to the skillet in the last 3-4 minutes to soften.
  3. In a large bowl, crack in 10 eggs and pour 1/4 cup of milk. Whisk vigorously until the mixture is smooth and slightly frothy. Season with salt and pepper to taste.
  4. Add the cooked sausage, softened veggies, shredded cheese, and fresh herbs to the egg mixture. Stir gently until everything is evenly distributed.
  5. Pour the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
  6. Place the muffin tin in the oven and bake for 20-25 minutes. To test doneness, insert a toothpick in the center of a muffin; it should come out clean. The tops will be set and slightly golden.
  7. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack or container.
  8. Reheat a muffin for 30-45 seconds in the microwave or in a toaster oven until warm before serving.

Notes

Cook sausage and veggies before mixing to avoid soggy muffins. Use room temperature eggs for fluffier texture. Do not overfill muffin cups to prevent spillover. Grease muffin tin well for easy removal. For a crispier top, broil for the last minute but watch carefully to avoid burning. Muffins can be frozen individually wrapped for up to 3 months.

Nutrition

Keywords: breakfast egg muffins, make-ahead breakfast, sausage egg muffins, easy breakfast, meal prep breakfast, quick breakfast, savory muffins

Find it online: https://junomeals.com/easy-make-ahead-breakfast-egg-muffins-with-sausage-recipe-for-busy-mornings/