Description

A quick and easy breakfast option packed with savory sausage, fluffy eggs, and melted cheese. These muffins are perfect for meal prep or grab-and-go mornings!

Ingredients

Scale

8 oz breakfast sausage (pork, turkey, or plant-based)
6 large eggs
1/4 cup milk (any type: whole, skim, or plant-based)
1/2 cup shredded cheddar cheese
1/4 cup diced bell peppers (any color)
1/4 cup diced onion
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh spinach (optional)

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Instructions

Preheat oven: Set the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Cook sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and set aside to cool slightly.
Whisk eggs: In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
Combine ingredients: Stir in the cooked sausage, shredded cheese, bell peppers, onion, and spinach (if using).
Fill muffin tin: Evenly distribute the mixture into the prepared muffin cups, filling each about 3/4 full.
Bake: Bake for 18–22 minutes or until the muffins are set in the center and lightly golden around the edges.
Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
To reheat, microwave for 20–30 seconds from the fridge or 60–90 seconds from frozen.
Swap the sausage for cooked bacon, ham, or a vegetarian alternative to customize the flavor.