Start your day with a hearty, protein-packed breakfast in muffin form! These simple sausage breakfast muffins are loaded with flavor, combining savory sausage with cheese, eggs, and a blend of fresh veggies. Easy to make, freeze, and reheat, they’re the ideal grab-and-go breakfast for busy mornings. Whip up a batch on Sunday, and you’re set for the week ahead!
Ingredients:
- 1 lb breakfast sausage (ground)
- 6 large eggs
- 1 cup shredded cheddar cheese (or cheese of choice)
- 1/2 cup milk
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1/4 cup chopped spinach or kale (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Cooking spray or muffin liners
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cooking spray or muffin liners for easy removal.
- Cook the Sausage: In a medium skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease, then set aside to cool slightly.
- Prep Veggies: Dice the bell peppers, onions, and greens, if using. Sauté for 2-3 minutes until they begin to soften, then set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
- Combine Ingredients: Fold in the cooked sausage, sautéed veggies, shredded cheese, and any greens. Mix until well distributed.
- Fill the Muffin Tins: Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Bake for 20-25 minutes, or until the muffins are firm and golden on top. Insert a toothpick in the center to check if they come out clean.
- Cool & Serve: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack. Enjoy warm, or let cool completely before storing.