Sausage Egg Muffins Recipe
Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time. When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.
Servings: 12 muffins
Ingredients
- 1 lb bulk breakfast sausage pork, turkey or chicken
- 4 large eggs lightly beaten
- 1 cup shredded cheddar cheese
- 1 cup baking mix like Bisquick
Instructions
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Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
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Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
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In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
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Divide batter evenly among greased muffin cups, filling about 3/4 full.
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Bake for 20 minutes until puffed and lightly golden brown on top.
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Let cool 5 minutes before removing from tin. Serve warm.
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Tips & Storing Instructions
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Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
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To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
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To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
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To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.
