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Protein-packed sausage egg muffins for a quick and easy breakfast

Protein-Packed Breakfast Egg Muffins with Sausage

Delicious and easy-to-make breakfast egg muffins packed with protein from eggs and sausage, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs Fresh, large eggs are preferred.
  • 1 cup shredded cheese (cheddar or your choice) Use your favorite cheese for added flavor.
  • 1 cup cooked sausage, crumbled Can substitute with turkey sausage or plant-based sausage.
  • 1/2 cup bell pepper, diced Any color bell pepper can be used.
  • 1/4 cup onion, finely chopped Use yellow or white onion for the best flavor.
  • to taste Salt and pepper Adjust according to your taste preferences.
  • as needed Cooking spray or muffin liners For grease prevention and easy removal from the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
  3. Crack the eggs into a large mixing bowl, add salt and pepper to taste, and whisk until well combined.
  4. Stir in the cooked sausage, diced bell pepper, onion, and shredded cheese until evenly mixed.
  5. Pour the egg mixture into each muffin cup, leaving a little space at the top for the muffins to rise.
  6. Bake in the preheated oven for 18-20 minutes, or until the edges are golden and the egg is fully set.
  7. Remove from oven and let cool for a few minutes before taking them out of the muffin tin.

Notes

Customize your ingredients by experimenting with different meats, cheeses, and vegetables. Store leftovers in an airtight container in the fridge for up to a week or freeze for 2-3 months.