Sausage Egg Muffins Recipe

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Sausage Egg Muffins Recipe

No photo description available.

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes Servings: 12 muffins

Ingredients

  • 1 lb bulk breakfast sausage pork, turkey or chicken
  • 4 large eggs lightly beaten
  • 1 cup shredded cheddar cheese
  • 1 cup baking mix like Bisquick

Instructions

  • Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
  • Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
  • In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
  • Divide batter evenly among greased muffin cups, filling about 3/4 full.
  • Bake for 20 minutes until puffed and lightly golden brown on top.
  • Let cool 5 minutes before removing from tin. Serve warm.
  • Tips & Storing Instructions
  • Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
  • To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
  • To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
  • To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.

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