Solve any busy-morning breakfast dilemma with this easy, versatile dish!
We’ve all been there. Those mornings when you oversleep, have trouble getting started, or anticipate a busy schedule and need good, solid nutrition but don’t have time to make anything. These sausage egg muffins are the solution to start the day off strong.
Whoever first created egg muffins was a genius. It had to be a busy mom. Even now, you can pick some up with coffee from any number of chain restaurants and coffee shops. Of course, you will pay twice as much, or more, for something you could have easily made at home that would have also tasted better and fresher.
The sausage flavors are the star in this dish, bringing mild spice and deep richness to the table. But the peppers and onions add liveliness, the cheese adds richness, and the eggs hold everything together in a fluffy, savory embrace. Yum!
I like to make a huge batch of these egg muffins on the weekend, altering the ingredients with different veggies and leftovers. Then I freeze them so they’re ready to grab on busy mornings or whenever I want a high-protein snack. My silicone muffin trays get plenty of use on those make-ahead days because I love that the eggs don’t stick to them. I highly recommend one for breezing through this recipe.
These muffins are as good cold as they are warm, making them ideal for brown-bag snacks or lunches.
Tips for customizing your egg muffins
One thing I noticed when my kids were young was that everyone seemed to want something different for breakfast. This recipe was made to meet all those requests with its endless customization possibilities!
Some of our favorite additions include bacon, turkey bacon, ham, leftover cooked and diced chicken, and cooked veggies like broccoli, cauliflower, carrots, peas, and corn. My preferred egg muffins often feature that savory combo of sautéed onions, peppers, mushrooms, and spinach. Other great choices for tailoring your muffins are green onions (scallions), leeks, yellow squash, and zucchini.
How do I store leftovers?
Let your egg muffins cool to room temp before storing them in an airtight container. This helps prevent excess moisture and keeps them from becoming soggy. Store in the fridge for up to 4 days. You can also freeze the cooled muffins in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge. Enjoy cold or reheat straight from frozen in the microwave—wrap each muffin in a paper towel and heat at half power for about 1 minute, or until warmed through. You can also reheat them in a 350°F oven for 10–15 minutes for a crispier texture.
Serving suggestions
Sausage egg muffins are great to take on the go when a busy morning has you running out the door. Prepare some Fruit Kabobs or this Frozen Fruit Smoothie Recipe the night before to go with them. If you have time for a leisurely breakfast or a weekend brunch, enjoy your egg muffins with Bionicos (Mexican Fruit Bowls) or Air-Fryer Breakfast Potatoes.
Ingredients
- Nonstick cooking spray
- 8 ounces ground pork sausage
- 1 small onion diced
- 1/2 medium red bell pepper diced
- 12 large eggs beaten
- 1/2 cup cheddar cheese shredded
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a large skillet over medium-high heat, crumble and cook the ground pork sausage for 3 minutes. Add the onions and peppers. Keep cooking until the sausage has browned and the vegetables have softened, about another 3-4 minutes. Remove from heat and set side.
- In a bowl, whisk the eggs. Stir in the cheddar cheese, garlic powder, salt, and black pepper. Add cooked sausage, peppers, and onions. Mix until combined.
- Spoon the sausage and egg mixture into the muffin cups, dividing it equally. Fill each cup about 3/4 full to allow room for the eggs to puff up while baking.
- Place muffin tin in the preheated oven and bake until the eggs are firm and a toothpick inserted in the center of each muffin comes out clean, about 15 to 20 minutes.
- Remove from oven and allow muffins to cool in the pan for 3-5 minutes. Gently remove muffins from the pan, running a butter knife around the edges if necessary.
- Serve while hot or transfer to a wire rack to finish cooling.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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