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Egg and Sausage Breakfast Muffin


  • 12 eggs
  • 1 lb. ground pork sausage
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup assorted chopped or shredded vegetables


  • Preheat the oven to 350 and grease a 12 cup muffin tin.
  • Divide sausage into 12 parts. Press 1/12 of the sausage into the bottom and the sides of each cup.
  • Break the eggs in a large bowl and beat, adding the desired chopped vegetables. Distribute evenly in the 12 muffin cups.
  • Sprinkle 1 tbsp cheese on top of each muffin.
  • Bake 20 minutes or until the eggs are cooked through.