Here’s a simple, quick & easy recipe for Sausage Egg Muffins—perfect for breakfast or on-the-go snacks. 🥓🥚🧀
Quick & Easy Sausage Egg Muffins
Ingredients (makes 6 muffins)
- 6 large eggs
- 6 breakfast sausage links (or ½ cup cooked ground sausage)
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ¼ cup milk
- Salt and pepper, to taste
- Optional: chopped bell peppers, spinach, or onions
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 6-cup muffin tin or line with silicone cups.
2. Cook the Sausage
- Cook sausage links in a skillet until fully cooked.
- Slice into small pieces or crumble if using ground sausage.
3. Mix the Egg Base
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cheese and optional veggies.
4. Assemble Muffins
- Divide sausage evenly into the muffin cups.
- Pour egg mixture over the sausage until cups are about ¾ full.
5. Bake
- Bake for 18–22 minutes, until eggs are fully set.
- Remove and let cool slightly before serving.
Tips
- Make-ahead: Bake in advance and store in the fridge for up to 4 days; reheat in the microwave.
- Freezer-friendly: Wrap individually and freeze; reheat for 60–90 seconds.
- Flavor variations: Add herbs, hot sauce, or different cheeses for variety.
If you want, I can make a super fast 10-minute microwave version of these Sausage Egg Muffins—no oven required.
Do you want me to do that?
