Make-Ahead Veggie & Sausage Egg Muffins: A Kid-Approved Breakfast Bite

Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin or line with silicone muffin cups.

Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until smooth and frothy.

Fill the Muffin Cups
Evenly distribute the chopped chicken sausage and mixed veggies among the muffin cups.

Pour and Bake
Pour the egg mixture over the fillings, filling each cup about ¾ of the way. Bake for 20–25 minutes or until the tops are puffed and golden and a toothpick inserted comes out clean.

Cool and Serve
Allow the muffins to cool slightly before removing from the tin. Serve warm or store for later!

Serving and Storage Tips

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