Sausage and Egg Muffins
Updated: Jun 6
Calling all busy moms! Or just anyone who enjoys tasty breakfasts (: We have the perfect egg muffin recipe for you. These can be kept in the fridge for 5 days, for a quick breakfast. You can also freeze them for longer keep, and zap them in the microwave!
What you will need:
1 lb Zion's Farm Breakfast Sausage
12 large eggs (you can also use 10 eggs + 1 cup egg whites for a more fluffy muffin)
1 cup cheddar cheese
1/2 green pepper, diced
1/4 cup minced onion
**Feel free to add spinach, mushrooms or anything else you like in your eggs! Just don't fill the muffin molds too full.
Preheat oven to 350F. Grease a muffin tin - and grease it very thoroughly!
Brown your ground sausage over medium high until it is no longer pink.
Evenly distribute the sausage, green pepper, and onion (and any extras you added) into the 12 muffin wells.
In a large bowl, mix eggs and cheese together. Add salt and pepper to taste.
Pour egg mixture over the sausage in each muffin well.
Bake for 22-25 minutes, or until set.
Remove from muffin tins and serve warm, or let cool completely to refrigerate or freeze.