Breakfast Egg Sausage Muffins

Good morning, my fellow breakfast enthusiasts! 🌞 Ready to add a delicious twist to your mornings? Say hello to my Breakfast Egg Sausage Muffins! These muffins are a powerhouse of flavor with savory chicken sausage, fluffy eggs, and a sprinkle of cheese magic. They’re quick to whip up and perfect for those grab-and-go mornings. Let’s get cracking and make breakfast awesome!

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What you’ll need to make Breakfast Egg Sausage Muffins

Serves: 12

• 12 oz (340g) ground chicken sausage
• 12 large eggs, beaten
• 4 fl oz (120 ml) whole milk
• 2 tsp chili powder
• 1 tsp sea salt
• 1/4 tsp black pepper
• cooking spray (around 1tsp)
• 8.1 oz (230g) cheese of choice, grated
• 3.8 oz (107g) can sliced black olives

Let’s talk about the ingredients that make these Breakfast Egg Sausage Muffins a morning favorite! First, we’ve got ground chicken sausage, which brings a juicy, savory flavor that pairs perfectly with the fluffy eggs. Speaking of eggs, we’re using a dozen of them to make sure these muffins are packed with protein and stay light and airy.

A bit of whole milk adds creaminess, while chili powder, sea salt, and black pepper provide the right amount of seasoning and a little kick. Don’t forget to spray your muffin tin with some cooking spray to keep everything from sticking. Then there’s the cheese – because who doesn’t love melty, gooey cheese in their breakfast?

And finally, we’re tossing in some sliced black olives for a burst of flavor that ties everything together. These ingredients come together to create a quick, delicious, and satisfying breakfast that you’ll love!

Try my Chicken and Sun-dried Tomato Muffins recipe.

What you’ll need to do

Prep time: 15 mins Cook time: 20 mins

Let’s whip up some tasty Breakfast Egg Sausage Muffins! 🧁

1. Preheat your oven to 350°F (180°C). Make sure you pop a rack in the center position for even cooking. 👍
2. Grab a skillet and heat it over medium-high. Toss in the ground chicken sausage and cook it until it’s nice and browned, breaking it up with a wooden spoon. This should take about 5 minutes. 🥄
3. In a big mixing bowl, whisk together the eggs, milk, chili powder, salt, and black pepper. Give it a good mix until everything’s well combined. 🥚
4. Spray a 12-cup muffin tin with some cooking spray. This will keep your egg muffins from sticking and make cleanup a breeze! 🧼
5. Divide half of the sausage and half of the cheese evenly into the muffin cups. Then, pour in the egg mixture, filling each cup about halfway. Top with the rest of the sausage, cheese, and sprinkle in the sliced black olives. 🧀
6. Bake those beauties in the preheated oven until the egg muffins are puffed up and lightly browned, about 20-25 minutes. ⏲️
7. Serve them warm with a sprinkle of cilantro, a spoonful of salsa, and a slice of avocado. Yum! 🥑

Enjoy your delicious and easy breakfast treat! 🎉

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Some possible substitution and improvisation ideas for the recipe

Here are some fun and tasty substitution and improvisation ideas for your Breakfast Egg Sausage Muffins:

Meat Substitutes:

• Swap the ground chicken sausage with turkey sausage, pork sausage, or even crumbled bacon for a different savory kick.
• Go vegetarian with diced mushrooms, bell peppers, or spinach for a veggie-packed version.

Cheese Options:

• Try using cheddar, mozzarella, or pepper jack for a different cheese flavor.
• For a healthier twist, use a reduced-fat cheese or dairy-free cheese if you’re avoiding dairy.

Milk Alternatives:

• Substitute whole milk with almond milk, oat milk, or any other plant-based milk.
• For a creamier texture, use half-and-half or heavy cream.

Try my Egg Muffins With Broccoli, Ham and Cheese recipe.

Spice It Up:

• Add a pinch of smoked paprika or cayenne pepper for an extra kick.
• Mix in some finely chopped jalapeños for a spicy surprise.

Extra Veggies:

• Incorporate finely chopped onions, tomatoes, or zucchini for added nutrients and flavor.
• Toss in some fresh herbs like parsley, chives, or basil for a burst of freshness.

Toppings and Fillings:

• Top the muffins with a dollop of salsa or hot sauce before serving for added zest.
• Add some crumbled feta or goat cheese on top for a gourmet touch.

Flavor Boosters:

• Mix in some shredded hash browns or sweet potatoes for a heartier muffin.
• Add a spoonful of pesto or sun-dried tomato paste to the egg mixture for a unique twist.

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These substitutions and improvisations can help you tailor the recipe to your taste preferences and dietary needs. Happy experimenting!

Some useful tips for the recipe

Here are some useful tips to enhance your “Breakfast Egg Sausage Muffins” recipe:

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1| Customize Your Ingredients: Feel free to switch up the sausage flavor or cheese type to suit your taste buds. Experiment with different combinations like spicy sausage with pepper jack cheese or a milder option with mozzarella.

2| Pre-cook Veggies: If you love veggies, sauté some diced bell peppers, onions, or spinach along with the sausage for added flavor and nutrition.

3| Make Ahead for Busy Mornings: These muffins store well in the refrigerator for up to 3-4 days. Simply reheat in the microwave for a quick and satisfying breakfast on busy weekdays.

4| Portion Control: Use a measuring cup to pour the egg mixture into the muffin tin evenly. This ensures each muffin cooks uniformly and looks just as good as it tastes.

5| Freeze for Later: These muffins freeze beautifully. Once cooled, wrap them individually in plastic wrap and store in a freezer-safe bag or container. Thaw overnight in the refrigerator or reheat straight from frozen in the microwave.

6| Serve with Sides: While they’re great on their own, consider serving these muffins with fresh fruit, a side of toast, or a small salad to round out your breakfast spread.

7| Go Crazy with Toppings: Besides cilantro, salsa, and avocado, try topping with a dollop of sour cream, a sprinkle of green onions, or a drizzle of hot sauce for an extra kick.

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These tips will make your recipe even more versatile and enjoyable for your readers!

Some serving suggestions

Here are some delicious serving suggestions to accompany your “Breakfast Egg Sausage Muffins”:

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1| Fresh Fruit Salad: Serve a colorful mix of fresh berries, melon chunks, and grapes for a refreshing and healthy side.

2| Toast or English Muffins: Offer toasted whole wheat bread or English muffins with butter or your favorite spread alongside the muffins for a heartier breakfast.

3| Greek Yogurt Parfait: Create a simple parfait with layers of Greek yogurt, granola, and fresh berries. It adds a nice contrast of textures and flavors.

4| Hash Browns or Breakfast Potatoes: Crispy hash browns or seasoned breakfast potatoes make a classic and satisfying addition to any breakfast spread.

5| Mixed Greens Salad: For those who prefer a lighter option, serve a mixed greens salad dressed with a light vinaigrette. It balances out the richness of the muffins nicely.

6| Fruit Smoothies: Blend up a batch of fruit smoothies with yogurt or milk for a nutritious and refreshing beverage to go alongside the muffins.

7| Coffee or Tea: Complete the breakfast experience with a hot cup of coffee or tea, customized to your guests’ preferences.

Try my Muffin-Tin Blueberry Popovers recipe.

These serving suggestions will complement your Egg Sausage Muffins perfectly, offering variety and balance to your breakfast table.

Some storage suggestions

Here are some handy storage suggestions for your “Breakfast Egg Sausage Muffins”:

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1| Refrigeration: Once cooled completely, store the muffins in an airtight container or resealable plastic bags. They can stay fresh in the refrigerator for up to 3-4 days.

2| Freezing: To extend their shelf life, wrap each muffin individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 1-2 months.

3| Thawing: When ready to enjoy, thaw frozen muffins overnight in the refrigerator or reheat directly from frozen. To reheat, microwave on medium power for about 1-2 minutes or until heated through.

4| Meal Prep: If you plan to use them throughout the week, consider making a batch on a weekend morning and portioning them out into containers for quick grab-and-go breakfasts.

5| Labeling: To keep track of storage dates and contents, label containers or bags with the date of preparation. This helps you rotate them efficiently and ensure freshness.

By following these storage tips, you can enjoy your Egg Sausage Muffins conveniently and deliciously whenever hunger strikes!

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And just like that, you’ve got a dozen irresistible Breakfast Egg Sausage Muffins ready to go! 🎉 Whether you’re munching on them straight from the oven or saving them for a quick breakfast during the week, these muffins are sure to brighten your day. I’d love to hear how they turned out for you, so drop a comment and let me know! Keep cooking and keep smiling, breakfast champs! 🥳

Breakfast Egg Sausage Muffins

Start your morning right with my Breakfast Egg Sausage Muffins! 🌞 These muffins are loaded with flavorful sausage, eggs, and cheese, making them a tasty and protein-packed breakfast option. Quick to whip up and great for busy mornings! 🧀⏰

Cooking Method: Baked Cuisine: American Courses: Breakfast, Brunch, Snack Recipe Keys: Gluten Free Low Carb M Meal Prep

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 12 Calories: 198

Ingredients

Servings

• 12 oz ground chicken sausage (340g)
• 12 large eggs, beaten
• 4 fl oz whole milk (120ml)
• 2 tsp chili powder
• 1 tsp sea salt
• ¹⁄₄ tsp black pepper
• 1 tsp cooking spray
• 8.1 oz cheese of choice, grated (230g)
• 3.8 oz can sliced black olives (107g)

Instructions

1. Step 1:

   Preheat the oven to 350°F (180C), place a rack in the center position.

2. Step 2:

   Heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking it up with a wooden spoon. This will take around 5 minutes.

3. Step 3:

   In a large mixing bowl, whisk together the eggs, milk, chili powder, salt and black pepper.

4. Step 4:

   Spray a 12 cup muffin tin with cooking spray to prevent the egg mixture from sticking.

5. Step 5:

   Equally divide half of the sausage and half of the cheese into the prepared muffin tin. Pour the egg mixture into the cups, filling about half way full. Top with remaining sausage, the remaining cheese and the olives.

6. Step 6:

   Bake in the hot oven until the egg muffins are puffed up and lightly browned, about 20-25 minutes.

7. Step 7:

   Serve warm, topped with cilantro, salsa and a slice of avocado (optional, not included in nutritional breakdown).

   

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 198kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 4g2%

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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