Quick and Easy Breakfast Egg Muffins
Savory, fluffy, and easy to make, these breakfast egg muffins are packed with sausage, cheese, and onion and perfect for busy mornings or weekend brunches.
Ingredients
- 10 large eggs
- ⅓ cup milk or cream
- 1 cup cooked and crumbled breakfast sausage
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ cup diced bell peppers or other vegetables
- Nonstick spray or oil for greasing muffin tin
Instructions
- Preheat the oven: Set your oven to 350°F and grease a 12-cup muffin tin thoroughly with nonstick spray or a bit of oil.
- Prepare the sausage: In a skillet over medium heat, brown the sausage until fully cooked. Break it into small crumbles and drain off excess grease.
- Whisk the eggs: In a large bowl, crack the eggs and whisk them with the milk, salt, and pepper until fully combined and slightly frothy.
- Mix in the fillings: Stir in the cooked sausage, shredded cheese, green onions, and any optional vegetables.
- Fill the muffin tin: Pour the egg mixture evenly into each muffin cup, filling about ¾ of the way full.
- Bake the muffins: Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg muffins are puffed and set in the center.
- Cool and remove: Let the muffins cool in the pan for 5–10 minutes before using a spoon or small spatula to gently lift them out.