Red Pepper and Sausage Egg Muffins
These red pepper and sausage egg muffins are very easy to make! They take only a few ingredients to make, and come together about 30 minutes or so. They come out so delicious, tender, and perfectly fluffy. Plus, they are make-ahead and freezer friendly.
Servings: 12 egg muffins
Ingredients
- 8 large eggs
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup half-and-half or heavy cream
- ½ cup finely diced yellow onions
- 12 oz breakfast sausage, casings removed
- ¾ cup shredded cheddar cheese
- Half of a red bell pepper, diced (about ½ cup)
- Oil spray for pan
Instructions
- Preheat oven to 350 degrees F. Note: you will need a standard 12-muffin pan.
- In a skillet over medium heat, cook the onions and sausage, crumbling the sausage into small pieces, until fully cooked through. Set aside. Note: the sausage should release some fat naturally, but if needed, you can add some oil to the skillet too.
- In a bowl, vigorously whisk the eggs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, and ½ cup heavy cream until fully combined. Set aside.
- Lightly spray a standard 12-muffin pan with oil spray. Evenly divide up the diced red bell peppers, the sausage and onion mixture, and the cheese in the muffin pan. Fill them with the egg mixture a little bit over ¾ of the way through. This will allow the egg some room to expand without spilling all over.
- Bake at 350 degrees F for 20-22 minutes, or until cooked through. Let cool slightly and serve. Enjoy! Note: They will deflate a bit as they cool down.
Notes
- Special equipment: 12-muffin pan, whisk, mixing bowls.
- Make ahead: These egg muffins can be made ahead, from start to finish. Store them in the fridge for up to 3 days. Reheat in the microwave oven.
- Ingredient pre-ahead: you can also prepare some of the ingredients in advance to save time. For example, the sausage and onions can be pre-cooked up to 2 days in advance. The bell peppers can be diced in advance. I'd recommend whisking the eggs the same day.
- Freezing instructions: Bake the sausage egg muffins and let them cool completely. Freeze in freezer-friendly bags or containers for up to 2 months. To reheat, microwave them for about 1 minute or so, or until heated throughout (no need to thaw).