Make-Ahead Sausage Breakfast Muffins
Easy, cheesy, and loaded with savory sausage, these make-ahead breakfast muffins are perfect for busy mornings, freezer meals, or lazy weekend brunches.
Ingredients
- 1 pound ground breakfast sausage
- 10 large eggs
- ⅓ cup milk or cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ cup diced vegetables bell peppers, spinach, mushrooms
- Nonstick spray or olive oil for greasing the muffin pan
Instructions
- Preheat the oven: Set your oven to 350°F and lightly grease a 12-cup muffin tin with nonstick spray or oil.
- Cook the sausage: In a skillet over medium heat, brown the sausage until fully cooked, breaking it into crumbles. Drain excess grease and set aside to cool slightly.
- Beat the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and fully combined.
- Mix in cheese and add-ins: Stir in the shredded cheese, chopped green onions, and any optional vegetables you're using.
- Fill the muffin tin: Divide the cooked sausage evenly among the muffin cups. Pour the egg mixture over the sausage, filling each cup about ¾ full.
- Bake the muffins: Place the tin in the oven and bake for 20–25 minutes, or until the muffins are set and the tops are lightly golden.
- Cool and remove: Let the muffins cool in the pan for 5–10 minutes, then run a knife around the edges to release and transfer to a cooling rack.