Hearty Sausage, Egg & Cheese Breakfast Muffins Recipe (Page 2 ) | June 19, 2025

 

Instructions:

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Prepare a 12-cup standard muffin tin by lightly greasing each cup with cooking spray or lining them with paper or silicone muffin liners. If you don’t grease thoroughly or use liners, the muffins can stick, especially due to the cheese.
2. Cook the Sausage: Place the ground breakfast sausage in a large skillet over medium-high heat. Break it up with a wooden spoon or spatula as it cooks. Cook thoroughly, stirring occasionally, until the sausage is browned and no pink remains. Drain off any excess grease from the cooked sausage. This step is crucial to prevent your muffins from being greasy. You can blot the sausage with paper towels after draining for extra dryness. Set aside to cool slightly.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, milk, all-purpose flour (if using), baking powder, salt, and black pepper. Whisk vigorously until the mixture is well combined and slightly frothy. The flour and baking powder should be completely dissolved, with no lumps.
4. Combine Ingredients: Add the cooled, cooked and drained sausage to the egg mixture. Stir in 1 ½ cups of the shredded cheddar cheese. If you are using any optional add-ins (diced peppers, onions, spinach, etc.), now is the time to fold them into the mixture. Stir gently to ensure everything is evenly distributed.
5. Fill Muffin Cups: Carefully spoon the sausage and egg mixture evenly into the prepared muffin cups. Fill each cup about two-thirds to three-quarters full. Do not overfill, as the muffins will rise during baking.
6. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each muffin cup. This cheese will melt and form a delicious, golden crust on top of your muffins.
7. Bake: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the muffins are puffed up, set in the center, and the cheese on top is melted and lightly golden brown. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean. The cooking time may vary slightly depending on your oven and the exact size of your muffin cups.
8. Cool and Serve: Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes before carefully removing them. This allows them to set further and makes them easier to extract without breaking. Use a knife around the edges if needed. Transfer the muffins to a wire rack to cool slightly more before serving.
9. Storage and Reheating: These muffins are best served warm, but they are also delicious at room temperature. For meal prep, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave for 30-60 seconds per muffin, or warm in a preheated oven at 300°F (150°C) for 10-15 minutes until heated through. They can also be frozen for up to 2-3 months; thaw overnight in the refrigerator before reheating.

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