Cheesy Sausage & Veggie Egg Muffins – Easy Breakfast Recipe

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners for easy removal.

Prepare Egg Mixture:

In a medium-sized bowl, whisk together the eggs and milk/cream until fully combined. Add salt and pepper to taste.

Cook Sausage and Veggies:

In a skillet over medium heat, cook the chicken sausage until browned and fully cooked, about 5 minutes.

Add the mixed veggies (you can use bell peppers, spinach, onions, or any veggies of your choice) and sauté for another 2-3 minutes until they are tender.

Combine the Mixture:

Add the cooked sausage and veggies to the egg mixture and stir to combine.

Stir in the shredded cheese until evenly distributed.

Fill Muffin Tin:

Pour the egg and veggie mixture evenly into the muffin tin cups, filling each about ¾ full.

Bake the Muffins:

Bake for about 15-20 minutes, or until the egg muffins are set and slightly golden on top. You can check doneness by inserting a toothpick into the center – it should come out clean.

Cool and Serve:

Allow the muffins to cool for a few minutes before removing them from the muffin tin. Enjoy!

Serving and Storage Tips