Description
These Sausage Egg Muffins are a delicious and convenient breakfast option that can be made ahead for meal prep. Packed with savory sausage, cheddar cheese, and veggies, these muffins are perfect for a low-carb or keto-friendly meal.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/2 cup milk
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add in the cooked sausage, shredded cheese, bell pepper, and green onions.
- Fill Muffin Cups: Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes until set and lightly golden on top.
- Cool and Serve: Allow to cool slightly before removing from the tin. Serve warm or store for meal prep.
Notes
- These muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for a quick breakfast option.
- Customize with different types of sausage, vegetables, or cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 135 mg
