Sausage Breakfast Egg Muffins
Breakfast sausage egg muffins are a savory and protein-rich breakfast option, ideal for quick and satisfying mornings.
Equipment
- 1 muffin tin
Ingredients
- 10 eggs
- 1 cup breakfast sausage chopped
- ¼ cup whole milk
- 1 cup sautéed veggies
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add diced bell peppers and onions to the skillet and sauté until they are soft and lightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Set aside to cool slightly.
- In a mixing bowl, crack the eggs and beat them until well combined. Add the whole milk.
- Add the breakfast sausage to the beaten eggs and mix until evenly distributed. The sausage will add extra protein to the egg cups.
- Once the sautéed peppers and onions have cooled slightly, add them to the egg mixture and stir until combined.
- Spoon the egg mixture evenly into the greased muffin tin, filling each cup about three-quarters full. If desired, sprinkle shredded cheese on top of each egg cup for extra flavor.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and lightly golden on top.
- Remove the muffin tin from the oven and allow the egg cups to cool for a few minutes before carefully removing them from the tin.
Nutrition
Serving: 1egg cupCalories: 116kcalCarbohydrates: 2.1gProtein: 8.6gFat: 8.5gSaturated Fat: 2.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.4gCholesterol: 195.5mgSodium: 214mgPotassium: 48.4mgSugar: 0.4g
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