Egg muffins with sausage
Start your day with these delicious and protein-packed Egg Muffins with Sausage! Made with Vienna sausage, eggs, egg whites, a touch of garlic and onion powder, and topped with cheddar cheese, these muffins are perfect for a quick and easy breakfast or snack on the go. Get the recipe now!
- 23 May 2024
- Cook time 35 min
- Prep time 10 min
- 12 Servings
- 6 Ingredients
Egg muffins with sausage are a delicious and convenient breakfast option that combines the heartiness of sausages with the protein power of eggs. These savory muffins are perfect for meal prep, allowing you to enjoy a satisfying breakfast even on the busiest of mornings. They are easy to make and customizable, making them a great addition to your breakfast routine.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with cooking spray or oil to prevent sticking.
- Drain the Vienna sausages if necessary and chop them into small, bite-sized pieces. Set aside.
- In a large mixing bowl, crack the 6 eggs and add the egg whites. Whisk together until fully combined.
- Add the garlic powder and onion powder to the egg mixture. Stir well to ensure the spices are evenly distributed.
- Add the chopped Vienna sausage to the egg mixture and stir to combine.
- Pour the egg and sausage mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Evenly distribute the grated cheddar cheese on top of each muffin cup filled with the egg mixture.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Remove the muffin tin from the oven and allow it to cool for a few minutes before removing the egg muffins. Gently run a knife around the edges if needed to help release them from the tin.
- Serve the egg muffins warm. They also store well in the refrigerator for a few days and can be reheated in the microwave for a quick breakfast or snack.
Tips:
- Feel free to customize the recipe by adding chopped vegetables like bell peppers, spinach, or tomatoes for added nutrition and flavor.
- For a spicier version, consider using spicy sausage or adding a dash of hot sauce to the egg mixture.
- To prevent the muffins from sticking to the pan, lightly grease the muffin tin or use silicone muffin liners.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for longer storage. Reheat in the microwave for a quick breakfast.
- Make sure to whisk the eggs thoroughly to ensure even cooking and a fluffy texture.
Egg muffins with sausage are not only easy to prepare but are also a nutritious and tasty start to your day. With their rich flavors and high protein content, they’ll keep you full and energized. Try this recipe and enjoy a quick, homemade breakfast that you can take on the go.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 1.66g | 0% |
| Fiber 0.01g | 0% |
| Sugar 0.21g | 0% |
| Fat | |
| Fat 10g | 11% |
| Saturated 3.73g | 12% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 100mg | 18% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.61ug | 26% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 0.64ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 81mg | 7% |
| Potassium, K 100mg | 3% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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