Three Cheese Sausage Egg Muffins with Vegetables Recipe
These Three Cheese Sausage Egg Muffins with Vegetables are a delicious, protein-packed breakfast option perfect for meal prep or a quick morning meal. Combining savory ground sausage, a blend of three cheeses, fresh vegetables, and flavorful seasonings, these muffins are baked to perfection and ideal for a grab-and-go start to your day.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 egg muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein & Dairy
- 1 cup ground sausage (pork, turkey, chicken) or plant-based sausage, fully cooked
- 7 large eggs
- ½ cup Colby Jack cheese, shredded
- ½ cup cheddar cheese, shredded
- ¼ cup milk
Vegetables & Seasonings
- ¼ cup green onions, chopped fine
- ¼ to ½ cup white onion, chopped fine
- 1 teaspoon crushed red peppers
- Garlic pepper OR kosher salt and pepper, to taste (salt optional)
- 1 teaspoon avocado or olive oil (optional, if not using liners)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s fully heated when you’re ready to bake the muffins.
- Prepare the sausage: Ensure your ground sausage is fully cooked before combining it with other ingredients. Set aside to cool slightly.
- Mix eggs and milk: In a large bowl, whisk together the 7 large eggs and ¼ cup milk until well combined to ensure fluffiness in the final muffins.
- Add cheeses and seasonings: Stir in the shredded Colby Jack and cheddar cheeses, crushed red peppers, and garlic pepper or kosher salt and pepper. Mix thoroughly to distribute flavors evenly.
- Incorporate vegetables and sausage: Fold the finely chopped green onions, white onions, and cooked sausage into the egg mixture, blending until evenly combined.
- Prepare the muffin tin: Lightly grease a standard muffin tin with 1 teaspoon of avocado or olive oil if not using liners to prevent sticking, or alternatively line the tin with muffin liners.
- Fill muffin cups: Evenly distribute the egg and sausage mixture into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Cool and serve: Remove the muffins from the oven and allow them to cool for a few minutes before carefully removing from the tin. Serve warm or store for later.
Notes
- Salt is optional because the sausage usually contains enough seasoning; adjust based on your taste preference.
- You can use plant-based sausage for a vegetarian-friendly version, but it’s not fully vegan due to eggs and cheese.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave or oven for a quick breakfast or snack.
- Adding finely chopped vegetables like bell peppers or spinach can boost nutrition and flavor.