Perfect — Sausage Breakfast Muffins are savory, portable, and packed with protein — basically breakfast in a convenient handheld form 🥚🌭🧀. They’re great for busy mornings or meal prep!
Here’s a simple, delicious recipe:
🧁 Sausage Breakfast Muffins
Ingredients (makes 6–8 muffins)
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6 eggs
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½ cup milk
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1 cup cooked breakfast sausage, crumbled (or diced cooked bacon/ham)
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½ cup shredded cheese (cheddar, mozzarella, or your favorite)
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½ cup bell pepper, diced (optional)
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¼ cup onion, diced (optional)
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Salt and pepper, to taste
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Non-stick cooking spray or muffin liners
Instructions
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Preheat oven:
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375°F (190°C). Grease a 6–8 cup muffin tin with cooking spray or use liners.
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Cook the sausage (if raw):
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In a skillet, cook sausage until browned. Drain excess grease.
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Mix eggs and veggies:
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In a large bowl, whisk together eggs, milk, salt, and pepper.
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Stir in cooked sausage, cheese, and optional veggies.
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Fill muffin tin:
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Pour egg mixture evenly into the prepared muffin cups, filling about ¾ full.
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Bake:
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Bake for 20–25 minutes, or until eggs are set and lightly golden on top.
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Check with a toothpick — it should come out clean.
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Cool & serve:
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Let muffins cool for a few minutes before removing from the tin.
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Serve warm or store in the fridge for up to 4 days. Reheat in the microwave for 30–45 seconds.
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💡 Tips & Variations
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Add greens: Spinach or kale works well.
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Spicy kick: Add chopped jalapeños or a pinch of chili powder.
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Cheese variations: Pepper jack, feta, or Swiss add unique flavors.
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Make-ahead: Freeze individually in plastic wrap and reheat in the microwave for a quick breakfast.
I can also give you a low-carb version with almond flour or extra veggies that’s keto-friendly if you want. Do you want me to do that?
