Sausage and Egg Muffins
These easy sausage and egg muffins are the ultimate make-ahead breakfast for busy mornings. Made with simple ingredients, they’re protein-packed, freezer-friendly, and perfect for meal prep. Great for grab-and-go breakfasts, brunch, or quick weekday meals.
Servings: 12
Equipment
- muffin tin
- Large Bowl
- cupcake liners
Ingredients
- 1 lb uncooked ground sausage
- 1 cup Bisquick
- 6 large eggs
- 2 cups shredded cheddar cheese
- ½ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 red bell pepper
- 1 cup fresh spinach
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
- In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan, leaving a little grease behind.
- Chop the bell pepper and roughly chop the spinach.
- Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
- Fold in the sautéed vegetables and cheddar cheese.
- Scoop the mixture evenly into the prepared muffin pan, filling each cup full.
- Bake for 18–20 minutes, or until muffins are set and golden on top.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Garnish with fresh parsley before serving.
Notes
These muffins store well in the fridge for up to 4 days or can be frozen for quick breakfasts.
Swap cheddar for mozzarella or pepper jack for extra flavor.
Swap cheddar for mozzarella or pepper jack for extra flavor.