Introducing easy to make sausage and egg muffins which will soon be one of your favorite breakfast meals. Let’s face it, who doesn’t enjoy an easy solution for breakfast, usually one of the most hectic times of the day. Add in the fact that this recipe is keto friendly, and you’ve got a keeper. You know the drill, you wake up either late for work or having to get the family up and fixing breakfast is the last thing on your mind. Well, now that you are doing creative Keto cooking you fortunately are lucky enough to have these easy, cheesy breakfast muffins already made in the fridge. You congratulate yourself on your intelligence as you pop two or three into the microwave to heat up. Once again, by prepping and using my simple breakfast recipe your day can start off on a good note, not the disasters that so many of us were once accustomed to.
These easy to make sausage and egg muffins are not only a snap to make but they are filled with nutritional goodness. We start with basic ingredients: Country Sausage, Onion, Red Pepper, Orange Pepper, Eggs and two different types of Cheese. On my Keto journey I also do intermittent fasting which works well with my busy schedule. These muffins are perfect for those of you who are also doing IF, and if you aren’t, the ease of reheating these and then feeling satiated after eating them checks the box in almost for just about everyone.
The nice thing about this recipe is that you can change it up a bit to satisfy your own personal preference. I personally cannot eat green peppers so instead of omitting peppers altogether I use red and orange to bring a touch of flavor and a splash of color to each muffin. The sausage I prefer is a mild country sausage, but you can use a spicier version of Italian (either mild or hot) if you like a little more kick with your eggs.
Sausage, eggs and veggies are the building blocks of these muffins. However, the star of the show is the cheese. I like to mix two different flavors by adding in a small amount of Feta crumbles and then a nice 8-ounce package of Sharp Cheddar cheese. The cheddar is not only mixed into the egg mixture but as with icing on a cake, piles of it top each egg cup and give the eggs a nice golden/brown color when they are finished baking. To bake these breakfast egg muffins, I love to use my silicone muffin pan. The egg muffins bake perfectly, and the clean-up is a breeze.
Along with these being absolutely delicious, there are a variety of ways you can store the egg muffins once they are done baking. Usually, I will make my egg cups on a Sunday afternoon or evening. They are quick to throw together and while they are baking, I can do some of my other chores around the house (or watch TV or sit out in the sun)! Once they are out of the oven and cooled, I have the option of refrigerating them to eat during the week or even freezing them to have at a later date. These can be stored in a plastic container in the refrigerator or even placed in a Ziplock bag and put into the freezer to eat at a later date. Whether you are a busy stay-at-home Mom or heading up a house with a brood of children, this recipe will make mornings a breeze (or at least as easy as it can possibly be-especially if you are shuttling kids out the door to school). I remember those days-stressful.
Filled with nothing but nutrition these are perfect to give to your kids as a snack or even take to work or school to eat later in the day. Serve them with a handful of berries and you will take nutrition to a new level. Enjoy!
Easy to make Sausage and Egg Muffins
- 1 Small Onion
- ½ Red Pepper
- ½ Orange Pepper
- 1 Lb Ground Country Sausage
- 8 Eggs
- ½ Cup Half and Half
- 8 Ounces Shredded Sharp Cheddar Cheese Divided
- ¼ C Feta Cheese Crumbles
- 2 Tsp Italian Seasoning
- 1 Tsp Salt
- 1 Tsp Ground Pepper
- Preheat oven to 350 degrees.
- Chop fine the onion, red pepper and orange pepper. If you have a food processor or Ninja Food Chopper, I would suggest using one of those. You want the vegetables chopped as fine as possible.
- In a frying pan over medium heat cook the sausage, onion and peppers. Break up the sausage into small crumbles as it is cooking.
- Once the sausage mixture is cooked, remove from the pan and place on a paper towel to drain the grease from the sausage.
- In a medium mixing bowl beat the eggs until well blended. I like to use an immersion blender and beat the eggs for at least a minute to get as much air into the eggs as possible. The more air you add the fluffier the finished product will be.
- Mix into the egg mixture the half and half, six ounces of the shredded cheddar cheese, the feta cheese and spices. Mix everything again for approximately 30 seconds.
- Lightly grease your cupcake tin. If you want to use cupcake baking cups (paper or foil) make sure you grease them also.
- Divide the sausage mixture evenly by placing spoonful's into each individual cupcake tin.
- Pour the egg mixture into each cup. Don't be afraid to take the mixture right to the top of each cup.
- Sprinkle the remaining 2 ounces of cheese on the top of each egg cup. Place the cupcake tin on a baking sheet and place in the oven. Bake at 350 degrees for between 35-40 minutes. Ovens will vary so make sure you start to check the eggs at around 30 minutes for doneness. To test, insert a knife into one egg cup-if it comes out clean the cups are done. Remove from the oven and place on stovetop while they start to cool. Note: The egg mixture will drop a bit once they are out of the oven.
- Let rest for 10-15 minutes. When you are able to touch them without burning your fingers, run a knife around each cup (if not using baking cups) and remove to cool onto a cookie cooling tray. Serve immediately or if storing, let cool completely. Store in an airtight container or place in a large Ziplock bag. These can be refrigerated for up to five days or frozen for future use.