Sausage Egg Muffins Recipe

Name: Sausage Egg Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 8 muffins
Ingredients: 16 ounces pork sausage; 8 eggs; Pinch salt; Pinch black pepper; Pinch dried parsley; pinch red pepper flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
35 mins
Servings
8 muffins
Calories
244 kcal
Course
Breakfast
Cuisine
American

Sausage Egg Muffins Recipe

Winston Campbell

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These delicious sausage egg muffins are ready in 30 minutes. They're perfect for a quick breakfast, as a filling snack, or even for dinner!

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Ingredients

Servings

16 ounces pork sausage
8 eggs small; see notes below
Pinch salt
Pinch black pepper
Pinch dried parsley
pinch red pepper flakes

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Instructions

Preheat the oven to 400°F. Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. Press on the meat with your hands so that it covers the bottom and sides of the cups and creates a meaty shell.
Break an egg into each cup (see notes below).
Bake the muffins until the egg whites are set. This should take about 20 minutes. Let the muffins slightly cool in the pan until easier to handle, then transfer them to a plate.
Garnish the muffins with dried parsley and red pepper flakes and serve.

Notes

If using large eggs, you'll need to pour out some of the egg whites to prevent overflowing. Break each egg into a small bowl, carefully pour out half the egg white, then pour the remaining egg into one of the meaty shells. Repeat with all eggs.
I use Italian pork sausage from Whole Foods. You can also make your own homemade sausage, using any ground meat you prefer. Options include ground beef, bison, pork, chicken, turkey, and lamb. All of them work in this recipe.
There's no need to grease the pan (unless it's not nonstick, in which case you might want to lightly grease it).
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave. They are also surprisingly good when eaten cold, straight out of the fridge.
You can also freeze these muffins in freezer bags for up to three months. Defrost them overnight in the fridge, then briefly microwave, or microwave from frozen until they're heated through (their internal temperature should reach 165°F) - start with 30 seconds per side and add more time as needed.