Sausage and Egg Muffins
Portable baked egg cups with well-drained sausage and cheese, whisked eggs for a fluffy texture, and a well-greased tin so they release cleanly - draining the sausage fat is what keeps the cups from turning greasy and dense.
⏱ 30 min🍽 12 servings
breakfastquick
Ingredients
- •1/2 lb breakfast sausage, crumbled
- •8 eggs
- •1/4 cup milk
- •1 cup shredded cheddar cheese
- •Salt and pepper to taste
Steps
- 1.Preheat oven to 350°F and grease a muffin tin well or line with paper liners.
- 2.Cook the sausage, breaking it into crumbles, then drain off the excess fat - well-drained sausage is what keeps the egg cups from turning greasy and dense.
- 3.Whisk the eggs and milk together vigorously until well combined and slightly frothy, then stir in the cheese, sausage, salt, and pepper.
- 4.Divide the mixture among the muffin cups.
- 5.Bake for 18-20 minutes until puffed and set, then let cool for a few minutes before removing so they release cleanly.