Breakfast Sausage and Egg Muffins

These savory breakfast muffins were developed during a particularly busy season when I needed portable breakfasts for early morning commutes. Inspired by my favorite breakfast sandwich, these protein-packed muffins combine the convenience of grab-and-go food with satisfying flavors that keep hunger at bay until lunchtime. They’ve since become a meal prep staple in our household.

Ingredients

• 1 pound breakfast sausage
• 8 large eggs
• 1/4 cup milk
• 1 cup cheddar cheese, shredded
• 1/2 cup bell peppers, diced
• 1/2 cup spinach, chopped
• 1/4 cup green onions, sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hot sauce to taste (optional)

Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a skillet over medium heat, cook sausage until browned, breaking it into small pieces.
3. Drain excess fat and set aside to cool slightly.
4. In a large bowl, whisk together eggs and milk.
5. Add cooked sausage, cheese, bell peppers, spinach, green onions, garlic powder, oregano, salt, and pepper.
6. Stir in a few dashes of hot sauce if desired.
7. Divide mixture evenly among the muffin cups, filling about 3/4 full.
8. Bake for 20-22 minutes until eggs are set and tops are lightly browned.
9. Let cool in the pan for 5 minutes before removing.
10. Serve warm or at room temperature.

Recipe Notes

• These muffins freeze beautifully. Cool completely, wrap individually, and freeze for up to 3 months.
• Reheat frozen muffins in microwave for 30-60 seconds or until heated through.
• Try using different cheese varieties like pepper jack or goat cheese.
• For a lower-carb version, add more vegetables and reduce the cheese slightly.

Prep time: 15 minutes | Cook time: 22 minutes | Yield: 12 muffins