Guaranteed 12 Flawless Sausage Egg Breakfast Muffins
You need a quick, protein-packed breakfast for busy mornings. These Sausage Egg Breakfast Muffins are portable, cheesy bites perfect for meal prepping. We fixed the common recipe flaws to give you a foolproof start to your day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound breakfast sausage, casings removed
- 1 dozen large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- Cook the breakfast sausage in a skillet over medium heat, breaking it apart until fully browned. Drain off excess grease and set the sausage aside.
- In a large bowl, whisk together the eggs and milk until smooth.
- Whisk in the flour, baking powder, salt, and pepper into the egg mixture.
- Stir in the cooked sausage and the shredded cheddar cheese until evenly distributed.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before carefully removing them.
Notes
- These muffins reheat well in the microwave for a fast breakfast.
- For best results, ensure you drain the sausage grease thoroughly before mixing.
- You can substitute the cheddar cheese with your favorite melting cheese blend.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 220
- Sugar: Approx. 1g
- Sodium: Approx. 450mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approx. 4g
- Fiber: Approx. 0g
- Protein: Approx. 14g
- Cholesterol: Approx. 130mg