Introduction
Sausage Breakfast Muffins combine savory sausage, fluffy eggs, and melted cheese into perfectly portioned muffins you can enjoy anytime. They’re protein-packed, freezer-friendly, and a favorite for both kids and adults. Whether you’re feeding a crowd or stocking the freezer, these muffins are a smart way to start the day.
Ingredients (Makes 12 muffins)
- 1 pound ground breakfast sausage (pork or turkey)
- 6 large eggs
- ½ cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup finely chopped bell pepper (optional)
- ¼ cup chopped green onions (optional)
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a 12-cup muffin tin with non-stick cooking spray.
- Cook sausage: In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess grease and set aside to cool slightly.
- Whisk eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Add mix-ins: Stir in cooked sausage, shredded cheese, and optional veggies like bell peppers or green onions.
- Fill the muffin tin: Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the muffins are puffed and set in the center.
- Cool and serve: Let cool slightly before removing from the tin. Serve warm or let cool completely and store.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually and freeze for up to 2 months.
- Reheat: Microwave for 30–45 seconds from fridge, or 1–2 minutes from frozen.
Enjoy !!
