egg and sausage muffins


8 large eggs
1/2 lb breakfast sausage
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Cooking spray


Preheat the oven to 375°F.

Cook the breakfast sausage in a pan over medium heat, breaking it up into small pieces as it cooks.

In a mixing bowl, whisk together the eggs, shredded cheddar cheese, salt, and pepper.

Add the cooked sausage to the egg mixture and stir to combine.

Grease a muffin tin with cooking spray. Using a ladle, pour the egg and sausage mixture evenly into the muffin cups, filling them about 2/3 of the way full.

Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and golden brown on top.

Remove from the oven and let cool for a few minutes before using a butter knife to loosen the muffins from the tin.

Serve warm and enjoy your delicious egg and sausage muffins!

These muffins can be stored in the refrigerator for up to 5 days, making them a great meal prep option for busy mornings. Simply reheat in the microwave for 30-60 seconds before serving.

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