Cheesy Sausage and Pepper Egg Muffins -

Cheesy Sausage and Pepper Egg Muffins

Discover the deliciousness of Cheesy Sausage and Pepper Egg Muffins, a perfect breakfast option that combines convenience with nutrition. Packed with high-quality protein, vitamins, and healthy fats, these muffins are not only easy to make but also incredibly versatile. Customize them with your favorite ingredients for a hearty meal that you can enjoy any time of day. Great for meal prep, they're sure to satisfy your taste buds and keep you fueled throughout the week.

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Ingredients

6 large eggs

1/2 cup whole milk

1 cup cooked sausage (crumbled or diced if using sausage links)

1/2 cup bell peppers (diced, using a mix of colors for visual appeal)

1/4 cup onion (finely chopped)

1 cup shredded sharp cheddar cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Cooking spray or olive oil (for greasing the muffin tin)

Fresh parsley or chives (for garnish, optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by spraying each cup generously with cooking spray or brushing it lightly with olive oil to prevent sticking.

Cook the Sausage & Vegetables: Heat a non-stick skillet over medium heat. Add the crumbled sausage and cook, stirring occasionally, until browned and cooked through. If there’s excess grease, drain it off. Next, add the diced bell peppers and chopped onion to the skillet, sautéing for about 3-5 minutes until they are tender and aromatic. Once cooked, remove from heat and allow the mixture to cool slightly.

Whisk the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, smoked paprika, salt, and pepper until the mixture is fully combined and frothy.

Combine Ingredients: Gently fold in the cooled sausage and vegetable mixture into the egg mixture. Then, add the shredded cheddar cheese, ensuring everything is evenly distributed without overmixing.

Fill the Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. This gives enough room for the muffins to rise as they bake, preventing any overflow.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them; they should rise and turn golden brown, and a toothpick inserted into the center should come out clean.

Cool and Serve: After baking, allow the muffins to cool in the tin for 5-10 minutes. Gently run a knife around the edges if needed, then carefully remove the muffins and transfer them to a wire rack to cool completely. For an added touch, garnish with freshly chopped parsley or chives just before serving.

Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-60 seconds to enjoy them warm.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

- Presentation Tips: For a beautiful presentation, consider serving the muffins on a colorful platter, and sprinkle extra fresh herbs around them for a pop of color. Enjoy these delightful, savory snacks anytime of the day!