Description
Discover delicious Sausage Break Muffins recipe & enjoy a savory breakfast or snack – Try it today!
Ingredients
Scale
- 1 pound (450g) breakfast sausage, casings removed if using links
- 8 large eggs
- 1/4 cup (60ml) milk (whole milk works best)
- 1 cup (120g) shredded cheddar cheese, plus extra for topping
- 1/4 cup (25g) green onions, finely chopped
- 1/2 cup (75g) red bell pepper, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust based on sausage saltiness)
- 1 tablespoon (15g) butter or cooking spray for greasing muffin tin
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
- Step 1: Prepare Your Kitchen Preheat your oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with butter or cooking spray, making sure to coat the sides well to prevent sticking. This preparation ensures your Sausage Breakfast Muffins will release easily after baking.
- Step 2: Cook the Sausage Heat a large skillet over medium heat. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon. Cook until completely browned and no pink remains, about 7-8 minutes. Once cooked, transfer to a paper towel-lined plate to drain excess grease and cool slightly.
- Step 3: Prepare the Vegetable Mix While the sausage cools, lightly sauté the diced bell peppers in the same pan for about 2 minutes. Add the green onions during the last 30 seconds. This quick cooking develops flavor while maintaining texture.
- Step 4: Create the Egg Mixture In a large bowl, whisk together the eggs and milk until well combined. Add the garlic powder, onion powder, salt, and black pepper. Whisk just enough to incorporate – remember not to overmix!
- Step 5: Combine Ingredients Gently fold the cooled sausage, sautéed vegetables, and 3/4 cup of the shredded cheese into the egg mixture. Stir just until evenly distributed.
- Step 6: Fill Muffin Cups and Bake Using a 1/4 cup measuring cup or large spoon, fill each muffin cup about 2/3 full with the mixture. Sprinkle the remaining cheese on top of each muffin. Bake in the preheated oven for 18-22 minutes until the muffins are puffed up and the centers are just set.
- Step 7: Cool and Serve Allow the Sausage Breakfast Muffins to cool in the pan for about 5 minutes. Run a knife around the edge of each muffin to loosen, then carefully remove from the pan. Serve warm for the best flavor and texture experience!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg