Written by Virginia George
I love easy breakfasts, especially on busy mornings. These breakfast muffins are great for mornings when you have things to do and hungry mouths to feed (especially Christmas).
In my experience, baked egg dishes are even good cold, so leftovers shouldn’t be avoided. This protein-rich meal will keep you and yours fueled for hours of family fun!
Egg and Sausage Breakfast Muffins
Ingredients:
- 12 eggs
- 1 lb. ground pork sausage
- 3/4 cup shredded cheddar cheese
- 1/2 cup assorted chopped or shredded vegetables
Directions:
Step 1: Preheat the oven to 350ºF and grease a 12-cup muffin tin.
Step 2: Divide sausage into 12 parts. Press 1/12 of the sausage into each cup’s bottom and sides.
Step 3: Break the eggs into a large bowl and beat, adding the desired chopped vegetables. Distribute evenly in the 12 muffin cups.
Step 4: Sprinkle 1 tablespoon of cheese on top of each muffin.
Step 5: Bake for 20 minutes or until the eggs are cooked.
Egg and Sausage Breakfast Muffins
Ingredients
- 12 eggs
- 1 lb. ground pork sausage
- 3/4 cup shredded cheddar cheese
- 1/2 cup assorted chopped or shredded vegetables
Instructions
- Preheat the oven to 350ºF and grease a 12-cup muffin tin.
- Divide sausage into 12 parts. Press 1/12 of the sausage into each cup's bottom and sides.
- Break the eggs into a large bowl and beat, adding the desired chopped vegetables. Distribute evenly in the 12 muffin cups.
- Sprinkle 1 tablespoon of cheese on top of each muffin.
- Bake for 20 minutes or until the eggs are cooked.
