Description
These savory Sausage & Egg Muffins are the perfect make-ahead breakfast packed with protein and flavor. Ideal for busy mornings or brunch with friends.
Ingredients
Scale
- 6 large eggs
- 1/2 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with silicone liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the cooked sausage, shredded cheddar cheese, green onions, salt, and black pepper to the egg mixture. Stir to combine.
- Evenly pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20–25 minutes or until the muffins are puffed and the centers are set.
- Let cool for 5 minutes in the tin before removing. Serve warm or cool completely for storage.
Notes
- Use silicone liners or grease the pan well to prevent sticking.
- Cool completely before freezing for longer storage.
- Customize with your favorite veggies or cheese blends.
Nutrition
- Serving Size: 2 muffins
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 185mg
Keywords: egg muffins, sausage muffins, make-ahead breakfast, breakfast meal prep, keto breakfast