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In today's fast-paced world, where mornings can often be a whirlwind of activity, finding nutritious and convenient breakfast options can be quite the challenge. If you're seeking a solution that allows you to fuel your day without sacrificing taste or health, look no further than egg muffins. These delightful little bites combine the rich flavors of sausage, cheddar cheese, and onion into a satisfying treat that is perfect for busy mornings. Not only do egg muffins offer a protein-packed breakfast, but they are also incredibly versatile, making them a fantastic addition to your meal prep routine.

Egg Muffins With Sausage, Cheddar And Onion

Start your mornings off right with these delicious egg muffins featuring sausage, cheddar, and onion. Perfectly portable and packed with protein, they make an ideal breakfast option for busy days. With simple preparation and versatile ingredients, you can customize them to fit your taste or dietary preferences. Meal prep a batch for a nutritious week ahead, ensuring you have a quick, satisfying meal ready to fuel your busy mornings!

Ingredients
  

6 large eggs

1 cup cooked sausage, crumbled or diced (breakfast sausage or your choice)

1 cup shredded cheddar cheese

1/2 cup finely chopped onion (yellow or white onion)

1/4 cup chopped bell pepper (optional, any color)

1/2 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil or cooking spray for greasing the muffin tin

Fresh herbs for garnish (optional, like chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.

    Cook the Sausage: If your sausage is raw, cook it over medium heat in a skillet until browned and thoroughly cooked, breaking it into small pieces as it cooks. Drain excess fat if necessary. Set aside to cool slightly.

      Sauté the Onions and Peppers: In the same skillet, add the chopped onion (and bell pepper if using). Sauté over medium heat until the onions are translucent and slightly caramelized, about 3-4 minutes. Remove from heat and let cool.

        Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, garlic powder, salt, and pepper until well combined and frothy.

          Add Fillings: Stir the cooked sausage, sautéed onions, and cheddar cheese into the egg mixture. Make sure everything is evenly distributed.

            Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. If you have extra, you can use a second muffin tin or adjust the filling levels.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top. You can check doneness by inserting a toothpick; it should come out clean.

                Cool and Serve: Once out of the oven, let the muffins cool in the pan for about 5 minutes, then gently remove them and place on a wire rack to cool slightly. Garnish with fresh herbs if desired.

                  Enjoy or Store: Serve warm or at room temperature. These egg muffins can be stored in the refrigerator for up to 4 days. Reheat them in the microwave for a quick breakfast!

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins