Easy Sausage Breakfast Muffins (Print version)
Savory muffin-tin breakfast cups with sausage, eggs, cheddar, and scallions for easy make-ahead mornings.
# Ingredients:
For the muffins
01 -
12 oz (340 g) breakfast sausage
02 -
3 cups (120 g) soft sandwich bread, cut into 1/2-inch cubes
03 -
1 cup (115 g) shredded sharp cheddar cheese
04 -
3 green onions, thinly sliced
05 -
1/2 cup (75 g) finely diced bell pepper
06 -
10 large eggs
07 -
1/2 cup (120 ml) whole milk
08 -
1/2 teaspoon mustard powder
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
Nonstick cooking spray or softened butter, for the pan
# Instructions:
01 -
Heat the oven to 350°F. Grease a 12-cup muffin tin very well with cooking spray or softened butter.
02 -
Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Drain well and cool for a few minutes.
03 -
Divide the bread cubes, sausage, cheddar, green onions, and bell pepper evenly among the prepared muffin cups.
04 -
Whisk the eggs, milk, mustard powder, salt, and pepper in a large measuring cup until smooth.
05 -
Pour the egg mixture into the muffin cups, filling each just below the rim. Bake for 18-22 minutes, until puffed and set in the center.
06 -
Let the muffins cool in the pan for 5 minutes. Run a thin spatula around the edges, lift out, and serve warm.
# Good to know:
01 -
Makes 12 muffins, about 6 servings.
02 -
Store cooled muffins in the refrigerator for up to 4 days.
03 -
Freeze in a single layer, then bag for up to 2 months for best texture.