Egg muffins with sausage
Egg muffins with sausage feature a savory blend of eggs, Vienna sausage, and cheddar cheese, baked into convenient portions. They are easy to prepare and perfect for meal prep, ideal for busy mornings.
Cook time 35 min
Prep time 10 min
Ingredients:
12 oz vienna sausage6 eggs
1 cup egg whites
1/2 tsp garlic powder
1/2 tsp onion powder
2 oz cheddar cheese
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.
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.
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.
Egg muffins with sausage FAQ:
Bake the egg muffins at 375°F (190°C) for 20-25 minutes. They are ready when they are set and slightly golden on top.
The muffins are done when the egg is set and they appear slightly golden on the surface. You can insert a toothpick in the center; if it comes out clean, they are fully cooked.
Yes, you can substitute the Vienna sausage with cooked bacon, diced ham, or turkey sausage for a different flavor.
Store the egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for about 30-45 seconds, or until warmed through.
Use a standard 12-cup muffin tin for this recipe. Grease it lightly to prevent sticking.
Cooking 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.
Nutrition Facts
12 ServingsCalories 130kcal
Protein 9g
Carbohydrates 1.66g
Fiber 0.01g
Sugar 0.21g
Fat 10g
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