EASY SAUSAGE BREAKFAST MUFFINS
These Easy Sausage Breakfast Muffins are perfect for busy mornings. Packed with eggs, cheese, and savoury sausage, they’re portable, protein-rich, and freezer-friendly — a delicious way to start your day on the go.
Ingredients
- 1 pound ground breakfast sausage
- 8 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup diced bell peppers optional
- ¼ cup chopped green onions
- Salt and pepper to taste
- Non-stick spray or muffin liners
Instructions
Cook the Sausage:
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess fat and let cool slightly.
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
Mix the Egg Base:
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked sausage, cheese, bell peppers, and green onions.
Fill the Muffin Tin:
- Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full.
Bake:
- Bake for 20–25 minutes, or until the muffins are set and lightly golden on top. Let cool slightly before serving.
Notes
- Make Ahead: Store in the fridge for up to 4 days or freeze for up to 1 month. Reheat in the microwave.
- Customise It: Swap sausage with turkey sausage or add spinach, mushrooms, or jalapeños for variety.
- Serving Tip: Pair with toast or fresh fruit for a balanced breakfast.