Description
Sausage egg muffins are a protein-packed, low-carb breakfast option made with eggs, sausage, cheese, and veggies—perfect for meal prep or a quick on-the-go snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1/2 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onion
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or oil.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Divide the cooked sausage, bell pepper, and green onion evenly among the muffin cups.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Sprinkle cheddar cheese on top of each cup.
- Bake for 20–25 minutes or until eggs are set and lightly golden.
- Let muffins cool slightly before removing. Serve warm or store in the fridge for up to 5 days.
Notes
- Use silicone muffin cups for easy removal and cleanup.
- These freeze well—just reheat in the microwave for 30–60 seconds.
- Try adding spinach, mushrooms, or swapping in turkey sausage for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 170mg
Keywords: sausage egg muffins, breakfast muffins, low carb, meal prep, keto breakfast