Best 2 Sausage And Egg Muffins Recipes
Craving a hearty and protein-packed breakfast that's quick and easy to make? Look no further than the tantalizing sausage and egg muffins featured in this article. These delectable muffins are not only bursting with flavor, but they're also incredibly versatile, allowing for endless variations to suit your preferences.
From the classic combination of savory sausage and fluffy eggs to delightful veggie-packed options, this article has it all. Each recipe is carefully crafted to ensure perfect texture and taste, making these muffins an ideal grab-and-go breakfast or brunch treat. With step-by-step instructions and helpful tips, you'll be whipping up these delicious muffins like a pro in no time. So, get ready to embark on a culinary journey and discover the irresistible charm of sausage and egg muffins!
SAUSAGE AND EGG MUFFINS
Make and share this Sausage and Egg Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, brown sausage with onion; drain.
- In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well.
- Spoon into greased muffin cups, filling 2/3 full.
- Bake in a 350° oven for about 25 minutes or until a knife comes out clean.
SAUSAGE AND SCALLION EGG MUFFINS
I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes. These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!
Provided by Cindy Anschutz Barbieri
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Pulse sausage into small pieces a mini food processor, about 5 times.
- Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.
- Fill lined muffin cups evenly with egg mixture.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 194.7 mg, Fat 7.9 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 287.5 mg, Sugar 0.6 g
Tips:
- Use high-quality sausage: The sausage is the main ingredient in this recipe, so it's important to use a good-quality sausage that you enjoy the taste of. Look for a sausage that is made with fresh, flavorful meat and spices.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
- Add your favorite mix-ins: Feel free to add your favorite mix-ins to these muffins, such as cheese, vegetables, or herbs. Some popular additions include diced bell peppers, onions, spinach, and crumbled bacon.
- Make ahead of time: These muffins can be made ahead of time and reheated for a quick and easy breakfast or snack. Simply store the muffins in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Sausage and egg muffins are a delicious and versatile breakfast or snack option. They're easy to make, can be customized to your liking, and are perfect for busy mornings. So next time you're looking for a quick and easy breakfast or snack, give these sausage and egg muffins a try.
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