Easy Sausage Egg Muffins
Whether as a make-ahead breakfast option or a holiday breakfast or brunch to feed a crowd, these Sausage Egg Muffins are such an easy—and yummy—option.
Servings 12 (Makes 12 muffins)
Calories 98kcal
Ingredients
- 8 ounces cooked breakfast sausage (diced)
- 8 eggs (lightly beaten)
- ¾ cup shredded cheddar cheese
- ½ cup diced bell pepper (or minced broccoli)
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin tin very well with nonstick spray.
- Add all of the ingredients to a medium bowl and stir well to combine.
- Divide among the prepared mini muffin tin, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
- Serve warm.
Notes
- Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
- Be sure to grease your muffin tin really well to avoid sticking.
- To use frozen spinach, let it thaw and squeeze out any moisture. Use 1/4 cup and break it up.
- Gluten-free: Use the cornmeal or a cup for cup gluten-free flour.
- Dairy-free: Omit the cheese. You could add another cup of spinach or another veggie like corn or cooked roasted butternut squash.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
Nutrition
Serving: 2muffins | Calories: 98kcal | Carbohydrates: 6g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 181mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg