Egg and Sausage Breakfast Muffins (Print)

Savory egg muffins packed with sausage and veggies, perfect for breakfast or meal prepping ahead.

# Components:

→ Meats

01 - 8 oz breakfast sausage, casing removed

→ Vegetables

02 - 1 small red bell pepper, finely diced
03 - 1/2 cup baby spinach, chopped
04 - 2 spring onions, thinly sliced

→ Dairy

05 - 1 cup shredded cheddar cheese
06 - 1/4 cup milk

→ Eggs

07 - 8 large eggs

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)

→ For greasing

11 - Cooking spray or butter

# Directions:

01 - Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin.
02 - In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until thoroughly browned. Drain any excess fat and set aside.
03 - In a large bowl, whisk together the eggs, milk, salt, black pepper, and optional smoked paprika until well combined.
04 - Fold the cooked sausage, diced red bell pepper, chopped spinach, sliced spring onions, and shredded cheddar cheese into the egg mixture. Stir to ensure even distribution.
05 - Evenly divide the mixture among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 22 to 25 minutes, or until the muffins are set and have a lightly golden appearance.
07 - Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect for meal prep and grab and go breakfasts
  • Customizable with your favorite vegetables and cheeses
  • Naturally gluten free with the right sausage selection
02 -
  • Each muffin provides 13g of protein perfect for a satisfying breakfast
  • These muffins freeze beautifully for up to one month
  • The recipe is naturally low carb with only 2g carbohydrates per muffin
03 -
  • The key to preventing these muffins from sticking is thorough greasing of the pan. I learned the hard way after losing half a batch to a poorly greased tin. Now I use a pastry brush to apply melted butter to every crevice or high quality cooking spray applied just before filling.
  • Room temperature eggs incorporate more air than cold ones giving you fluffier results.
  • For picture perfect muffins reserve a small amount of the diced pepper cheese and green onion tops to sprinkle on each muffin before baking creating a beautiful garnish that hints at what's inside.
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