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Breakfast egg muffins with ham, cheddar, spinach and red pepper

Sausage Egg and Cheese Muffins

Fluffy egg muffins loaded with sausage and cheddar, the easiest make ahead breakfast there is. They're naturally gluten free, and you can grab one on the way out the door.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 181
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz breakfast sausage cooked, drained and crumbled
  • 1 cup shredded sharp cheddar
  • 1/4 cup sliced green onions

Method
 

  1. Preheat the oven to 350°F. Generously grease a 12 cup nonstick muffin pan or use silicone liners.
  2. Brown the sausage in a skillet, breaking it up, then drain well.
  3. In a large bowl, whisk the eggs, milk, salt and pepper until no streaks remain.
  4. Divide the sausage, cheddar and green onions among the 12 cups.
  5. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
  6. Bake for 20 to 25 minutes, until the centers are set and read 160°F.
  7. Cool in the pan for 5 minutes, then run a knife around the edges and lift them out.

Notes

Grease well: Eggs stick. Use a nonstick pan and grease generously, or use silicone or parchment liners.
Gluten free: Egg muffins are naturally gluten free. Check sausage and cheese labels if you cook for someone with celiac disease.
Storage: Refrigerate up to 4 days or freeze up to 2 months.