Sausage egg muffins
Sausage egg muffins are a protein-packed breakfast option, combining browned Vienna sausages, diced red peppers, and cheddar cheese in a fluffy egg base. They are easy to prepare and bake in just a few minutes, making them a convenient meal for any time of the day.
Cook time 30 min
Prep time 15 min
Ingredients:
8 oz vienna sausage1 tbsp coconut oil
12 eggs
2 red peppers
1 cup cheddar cheese
1 dash salt
1 dash black pepper
Sausage egg muffins are a delicious and convenient option for a protein-packed breakfast or snack. They are easy to prepare and can be customized with your favorite ingredients. Here's a simple recipe to get you started.
Instructions:
- Preheat your oven to 350°F (175°C).
2. Prepare the Muffin Tin:
- Lightly grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
- Heat 1 tablespoon of coconut oil in a medium skillet over medium heat.
- Add the finely chopped Vienna sausages to the skillet and cook until they are browned and slightly crispy, about 5-7 minutes. Stir occasionally to prevent sticking.
- Once done, remove the skillet from heat and set the sausages aside to cool slightly.
- While the sausages are cooking, dice the red bell peppers.
- In a large mixing bowl, crack the 12 eggs and whisk them until the yolks and whites are fully combined.
- Add a dash of salt and black pepper to the eggs and mix well.
- Add the cooked sausages, diced red peppers, and shredded cheddar cheese to the egg mixture. Stir until all ingredients are evenly distributed.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Distribute the mixture as evenly as possible to ensure each muffin has a good balance of ingredients.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and the tops are slightly golden. A toothpick inserted into the center of a muffin should come out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool a bit more. Serve warm.
These sausage egg muffins are perfect for meal prepping and can be easily stored in the refrigerator or freezer for a quick and satisfying meal any time. Enjoy the hearty combination of sausage, cheese, and vegetables in every bite!
Sausage egg muffins FAQ:
Bake the sausage egg muffins in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are fully set and the tops are slightly golden.
A toothpick inserted into the center of a muffin should come out clean when they are done. Additionally, the tops should be slightly golden and the eggs should be fully set.
Yes, leftover sausage egg muffins can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; just thaw and reheat before serving.
You can substitute vienna sausage with cooked sausage links, ham, or crumbled bacon for a different flavor. Just make sure any substitute is fully cooked before adding it to the mixture.
Use a standard 12-cup muffin tin for this recipe. If using a mini muffin tin, reduce the baking time, checking for doneness at around 10-15 minutes.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start preparing your ingredients to save time.
- Ensure you grease the muffin tin well with coconut oil to prevent sticking and for easy cleanup.
- Dice the red peppers and sausages uniformly for even distribution in each muffin cup.
- Beat the eggs thoroughly with salt and pepper before pouring them into the muffin tin to ensure even seasoning.
- If you like your muffins extra cheesy, you can sprinkle a little more cheddar cheese on top before baking.
- Bake for 20-25 minutes, or until the egg muffins are fully set and slightly golden on top. Use a toothpick to check if they're done; it should come out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 33g
Carbohydrates 7g
Fiber 1.26g
Sugar 2.89g
Fat 40g
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