Loaded Sausage & Cheese Breakfast Egg Muffins
Prep time: 10 mins | Bake time: 20-22 mins | Yield: 12 muffins
Ingredients
- 1 lb (450g) ground breakfast sausage
- 8 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (or cheddar-jack blend)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Instructions
- Cook Sausage: In a pan over medium heat, cook ground breakfast sausage until fully browned and crumbled (6–8 minutes). Drain excess fat and set aside to cool slightly.
- Prep Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper/foil liners or spray thoroughly with non-stick cooking spray.
- Whisk Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- Assemble Muffins: Divide the cooked sausage evenly among the 12 muffin cups. Sprinkle 1 cup of shredded cheese over the sausage in each cup. Pour the egg mixture evenly into each cup, filling them about 3/4 full. Top each with the remaining 1/2 cup of cheese.
- Bake & Serve: Bake for 20–22 minutes, or until the eggs are completely set in the center and the tops are golden brown and puffed up. Let cool for 5 minutes before removing from the pan and serving.
