👩🍳 How to Make Sausage Egg Muffins
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin and set aside.
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Cook the Sausage: In a skillet over medium-high heat, cook the sausage, breaking it up as it browns, until fully cooked through. Drain excess fat.
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Mix the Batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
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Fill and Bake: Divide the batter evenly among the greased muffin cups, filling about 3/4 full.
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Bake for 20 minutes until puffed and lightly golden brown on top.
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Cool and Serve: Let cool for 5 minutes before removing from the tin. Serve warm.
🌈 Tasty Variations
The genius of these breakfast muffins is how easy they are to customize:
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Cheeses: Try pepper jack, Monterey jack, cheddar jack, Swiss, or a Mexican blend. 🧀
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Meats: Use diced ham or bacon instead of sausage. 🥓
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Veggies: Mix in finely diced peppers, spinach, green onions, or sun-dried tomatoes. 🌶️
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Spices: Add garlic powder, Italian seasoning, paprika, or red pepper for extra flavor. 🌿
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Low Carb Option: Use a keto-friendly baking mix like Carbquik instead of Bisquick. 🥥
🥡 Tips & Storing Instructions
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Storing: Store cooled muffins in an airtight container or wrap individually and refrigerate for up to 5 days.
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Freezing: Wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
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Reheating:
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Refrigerated Muffins: Microwave for 45-60 seconds until hot.
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Frozen Muffins: Thaw overnight in the fridge and microwave for 60-90 seconds until hot in the center.
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There you have it – a hot, hearty, handheld breakfast in minutes! 🚀 These savory Sausage Egg Muffins are about to become your new morning MVP. Meal prep a batch ASAP for grab-and-go ease all week. 🌅🍳
