Description

A quick, savory muffin recipe perfect for busy weeknights, featuring fluffy eggs, savory sausage, and melted cheese baked in a muffin tin.

Ingredients

Scale

6 large eggs
1/4 cup milk or heavy cream
1 pound Italian sausage (sweet or hot), casing removed
1 cup shredded cheddar cheese
1/2 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Cooking spray or butter for greasing

Instructions

Preheat oven to 350°F (175°C).
Cook the sausage in a skillet over medium heat until browned and cooked through. Drain excess fat.
If adding onions, bell peppers, or spinach, sauté them in the same skillet with the sausage until soft. Set aside to cool slightly.
In a large mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously for 30-60 seconds until frothy.
Add the cooked sausage and vegetables to the egg mixture. Stir gently.
Fold in the shredded cheese carefully to avoid overmixing.
Lightly grease a 12-cup muffin tin with cooking spray or butter.
Divide the mixture evenly among the 12 cups, filling each about 3/4 full.
Bake for 18-20 minutes until tops are golden brown and a toothpick inserted comes out clean.
Let cool in the tin for 5 minutes before removing and serving warm.

Notes

Whisk eggs vigorously for fluffiness. Drain sausage fat well to prevent sogginess. Use fresh shredded cheese for better texture. Do not overmix after adding cheese. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 1
Sodium: 350
Fat: 10
Saturated Fat: 4
Carbohydrates: 1
Protein: 10

Keywords: sausage muffins, egg muffins, weeknight dinner, meal prep, kid-friendly, high protein, low carb, easy recipes