Sausage Egg Muffin Cups
This is the egg muffin recipe you have been searching for. Perfectly dense and fluffy, loaded with sausage and cheese. Easy prep ahead breakfast!
Ingredients
- 8 eggs
- 1 cup shredded cheese I like Mexican blend
- 1/2 lb. cooked ground sausage
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- olive oil cooking spray if you're not using a silicone muffin tray
Instructions
- Preheat oven to 375ยบ. Brown sausage and drain excess fat. Set aside.
- Crack eggs into a pitcher or a large measuring bowl (preferably with a spout for easy pouring.)
- Add cheese, salt, and pepper. Use an immersion blender or whisk to thoroughly combine.
- Scoop about 2 Tablespoons of sausage into each muffin cup. Pour egg mixture in until almost full.
- Bake muffin cups for 25-30 minutes, until egg is fully set and not jiggly. The tops should be lightly browned. Enjoy immediately or allow to cool and store in the fridge.
Notes
You can add veggies to these if you like! I've added tomatoes, asparagus, onion, mushrooms, and peppers. I just keep the veggie toppings to 1-2 Tablespoons so they don't overflow.