Sausage Egg Muffin Cups With Veggies Recipe
User Reviews
4.7
Sausage Egg Muffin Cups With Veggies Recipe
Description
Sausage Egg Muffin Cups With Veggies combine cooked diced sausage, softened bell peppers, and onions mixed with a whisked egg and milk base seasoned with garlic powder, salt, and pepper. The mixture fills greased muffin tins, topped with cheddar cheese, and bakes at 400°F for about 17 to 20 minutes until fully cooked. The result is a twist on classic egg muffins with the added flavor and bite from the sautéed veggies and sausage.
The texture is tender but firm enough to hold its shape as convenient handheld portions. The sautéed onions and peppers provide a mild sweetness and slight crunch contrasting the creamy, baked egg and melted cheese on top.
These muffin cups work well for breakfast, lunch, or a portable snack. They can be served warm or cold and are practical for meal prep. Leftover cooked sausage can be frozen diced and used to make these muffins quickly. Meat variations such as ham or bacon can be swapped in, or omitted for a vegetarian version focusing on the vegetables and cheese.
Using a nonstick spray ensures the muffins release easily from the tin. Checking that eggs are firmly set before removing from the oven helps avoid undercooked spots. Portioning ingredients evenly across the muffin cups yields uniform cooking and presentation.
Ingredients
- pan spray
- ¼ cup sausage cooked, great for leftovers, diced
- ¼ medium sweet onion diced
- ¼ medium bell pepper diced
- 12 large egg
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cheddar cheese
Instructions
- Preheat oven to 400 degrees
- Spray your muffin tin, making sure to coat the insides of the muffin cups well.
- Dice up your veggies and sausage. In a small fry pan quickly cook peppers and onions until soft. Add vegetables and sausage evenly to the muffin tins.
- In a medium-sized bowl crack the eggs. Add milk, garlic, salt, and pepper. Using a whisk, scramble eggs.
- Add egg mixture evenly to muffin tins.
- Sprinkle cheese evenly on the tops of the sausage egg muffin tops.
- Bake for 17-20 minutes or until egg is cooked through all the way.
Notes
- Freeze leftover cooked sausage diced for quick use in this or other recipes.
- Defrost frozen sausage while cooking peppers and onions for convenience.
- Substitute ham or bacon for sausage, or omit meat to make a vegetarian dish.
- These muffins taste good served hot or cold, making them suitable for lunch or snacks as well as breakfast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Egg Muffins
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 168mg | 7% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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