Cheese

Peppers, onion, herbs

3️⃣ Make the Egg Base

In another bowl, whisk:

Eggs

Milk/cream

Garlic powder, onion powder, salt & pepper

4️⃣ Combine & Fill

Pour egg mixture over the sausage and veggies.

Gently stir until well blended.

Divide evenly among muffin cups — fill about ¾ full.

5️⃣ Bake to Golden Perfection

Bake 18–22 minutes, until edges are golden and centers are set.

A toothpick should come out clean.

6️⃣ Cool & Remove

Let cool 5 minutes.

Run a knife around edges if needed, then pop them out.

🍽️ Serving Ideas:

On their own — hot, warm, or room temp

With avocado slices or fruit salad

Reheated in microwave or toaster oven

🌈 Variations & Pro Hacks

🌱 Vegetarian? Skip sausage — add mushrooms, black beans, or spinach

🥬 Extra Veggies: Add spinach, zucchini, or broccoli (sauté first to remove moisture)

🧀 Cheese Swap: Try feta, goat cheese, or Swiss

🔥 Spicy Kick: Use spicy sausage or add jalapeños/dash of hot sauce

🧊 Make-Ahead Magic: Keeps 4 days in fridge, up to 3 months in freezer

❄️ Freeze It! Cool completely, wrap individually, freeze — reheat in microwave (60–90 secs)

🧠 Why This Works So Well

Greased tin = easy removal — no sticking!

Milk or cream = fluffy texture — not rubbery

Pre-cook wet veggies — prevents soggy muffins

One-bake method = deep flavor infusion and minimal cleanup

It’s not luck — it’s breakfast brilliance. ✨

❤️ Final Thought: Sometimes, the Best Things Are Simple & Savory

You don’t need a long ingredient list or hours in the kitchen to make something truly special.

Just good eggs, real sausage, and love.

These Sausage Egg Muffins prove that great meals don’t have to be complicated — they just need to satisfy.

So next time you’re staring into the fridge wondering what to make…

Grab that muffin tin.

Whip up this easy recipe.

And let your kitchen fill with the scent of garlic, herbs, and joy.

Because great food doesn’t have to be hard —

It just has to taste like it came from the heart. 💛