Sausage and Egg Muffins
Entrees
|
Prep
5 Min
|
Cook 25 Min
These Sausage and Egg Muffin Cups are the ideal easy breakfast or snack on-the-go. They’re great for prepping breakfasts for the week, with minimal prep time, and wonderful flavor. Packed to the brim with bell peppers, cheddar cheese and pork breakfast sausage, these yummy bites will become an easy go-to breakfast option! Recipe courtesy of A Full Living.
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Ingredients
Directions
Ingredients
12 people
- 1 tablespoon unsalted butter
- 10 ounces Kiolbassa Smoked Meats savory breakfast links
- 12 large eggs
- 4 ounces milk
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chives, minced (optional)
- 1 tablespoon fresh parsley, minced (optional)
- 1/2 medium yellow onion, minced
- 4 cloves garlic, minced
- 4 ounces shredded cheddar cheese, divided
- 1/2 medium red bell pepper, diced
Products used in recipe
Directions
- Preheat the oven to 350°F and preheat a skillet over medium heat. Spray a muffin tin really well with spray to prevent sticking and set aside.
- In the hot skillet, melt butter, and add sausage to the hot skillet to brown. Brown on both sides for 1-2 minutes, then remove from the skillet and set aside to cool.
- Meanwhile, in a medium bowl, add eggs, milk, salt, pepper, fresh parsley and chives. Whisk to combine, then mix in the onion, garlic, and red bell pepper, followed by half the cheese and mix again.
- Pour egg mixture into greased muffin tin(s). Disperse remaining cheese over top of the muffins, followed by pieces of sausage.
- Bake for 22-27 minutes, until eggs are completely set. Allow to cool in the muffin pan for a few minutes before removing. Garnish with parsley and chives. Dig in!
- These will keep for 5 days in the fridge in an airtight container.
Products used in recipe
