Description
These Breakfast Sausage Egg Muffins are the easiest, most budget-friendly grab-and-go breakfast you’ll ever make! With browned Italian chicken sausage, eggs, and cheddar baked together in a muffin tin, you’ll have a full week of protein-packed breakfasts ready in about 30 minutes.
Ingredients
Scale
- 12 oz Italian chicken sausage, sliced
- 5 large eggs
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese
- Green onions, thinly sliced (optional)
- Freshly chopped parsley, optional
Instructions
- Preheat the oven to 400°F. Line a 6-cup muffin tin with parchment paper or silicone liners, or grease with cooking spray if preferred. Set aside.
- Heat oil in a large skillet over medium-high heat. Add the chicken sausage and cook until browned all over, about 5 to 8 minutes.
- While the sausage cooks, whisk the eggs in a separate bowl until combined and season with salt and pepper.
- Distribute the cooked sausage evenly among the muffin cups. Then pour the egg mixture over the sausage in each cup, filling them about ¾ of the way full. Top with the cheddar cheese.
- Bake for 15 to 20 minutes, or until the eggs are set and lightly golden on top. Let cool in the muffin tin for a few minutes before removing them. Top with sliced green onions and parsley if desired and serve warm.
- Prep Time: 10
- Cook Time: 28
- Category: Breakfast
