Delicious Savory Sausage, Cheddar & Onion Egg Muffins
These quick and delicious egg muffins combine savory sausage, gooey cheddar cheese, and sweet onions, making for a satisfying breakfast that's easy to prepare and freeze.
Ingredients
Main Ingredients
- 1 pound breakfast sausage Use turkey or chicken sausage for a lighter option
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 8 large eggs
- 1/4 cup milk (or a milk alternative)
- Salt and pepper to taste
- Fresh herbs for garnish (if desired)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a skillet over medium heat, add the breakfast sausage and cook until browned, breaking it up with a spatula. Add the diced onions and cook until soft and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, crack the eggs and pour in the milk. Whisk together until well-combined.
- Stir in the cooked sausage-onion mixture and shredded cheddar into the egg mixture. Season with salt and pepper to taste.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are puffed and a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for later.
Notes
These muffins can be stored in the refrigerator for up to 5 days in an airtight container. They freeze well for up to 2 months. Reheat in the microwave for 30-60 seconds or in a toaster oven.