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Easy Make-Ahead Egg Muffin Cups with Sausage and Cheese

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These portable, protein-packed egg muffin cups combine savory sausage, melty cheddar cheese, and fluffy eggs for a quick and satisfying breakfast that can be made ahead.

Ingredients

Scale
  • 10 large eggs, room temperature
  • 8 ounces ground pork sausage (Johnsonville Original recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup whole milk (can substitute almond milk)
  • Salt and pepper to taste
  • Optional: 1/2 cup finely chopped bell peppers or spinach
  • Butter or non-stick spray for greasing muffin tin

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin tin thoroughly with butter or non-stick spray.
  2. Cook sausage in a non-stick skillet over medium heat for 6-8 minutes until browned and cooked through. Drain excess fat on paper towels.
  3. In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.
  4. Stir in shredded cheddar cheese and optional finely chopped vegetables.
  5. Fold cooked sausage into the egg mixture until well combined.
  6. Pour mixture evenly into 12 muffin cups, filling each about 3/4 full.
  7. Bake for 20-22 minutes until tops are set and lightly golden, and a toothpick inserted comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then loosen edges with a butter knife and transfer to a wire rack to cool or enjoy warm.

Notes

Drain excess sausage fat to prevent soggy muffins. Use room temperature eggs for fluffier texture. Do not overfill muffin cups to avoid spilling. Muffins can be frozen for up to 3 months and reheated in microwave or toaster oven.

Nutrition

Keywords: egg muffins, breakfast, make-ahead, sausage, cheese, quick breakfast, portable breakfast, protein-packed

Find it online: https://lumalunch.com/easy-make-ahead-egg-muffin-cups-with-sausage-and-cheese-recipe-for-quick-breakfast/