Sausage Egg Muffins

Solve any busy-morning breakfast dilemma with this easy, versatile dish!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 27

Cooling Time 5

Total Time 47

Servings muffins

Calories 145kcal

Author Lori Mauer

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.