Amazing 12 Sausage Egg Breakfast Muffins
Make these Sausage Egg Breakfast Muffins for a wonderfully portable and filling breakfast. They are perfect for meal prepping and keeping your mornings simple and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound bulk breakfast sausage
- 12 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- Cook the breakfast sausage in a skillet over medium heat, breaking it up as it cooks. Drain off any excess grease.
- In a large bowl, whisk together the eggs and milk until smooth.
- Stir in the shredded cheddar cheese, flour, baking powder, salt, and pepper into the egg mixture.
- Fold the cooked sausage evenly into the egg batter.
- Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until the muffins are set and lightly golden.
- Let the muffins cool in the tin for a few minutes before removing them to a wire rack to cool completely.
Notes
- These muffins keep well in the refrigerator for up to four days.
- For best portability, wrap individual muffins in parchment paper or foil before storing.
- You can reheat these quickly in the microwave for a warm breakfast on the go.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 200
- Sugar: Approx. 1g
- Sodium: Approx. 450mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Unknown
- Trans Fat: Trace
- Carbohydrates: Approx. 3g
- Fiber: Approx. 0g
- Protein: Approx. 13g
- Cholesterol: Approx. 150mg
Find it online: https://whiskdaily.com/sausage-egg-breakfast-muffins-recipe/