Three Cheese Sausage Egg Muffins with Vegetables Recipe
Delicious and savory Three Cheese Sausage Egg Muffins packed with ground sausage, a blend of Colby Jack and Cheddar cheeses, fresh vegetables, and perfectly seasoned eggs, baked to golden perfection. These protein-rich muffins make for a convenient and flavorful breakfast or snack option that’s easy to prepare and ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 7 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Meat & Cheese
- 1 cup ground sausage (pork, turkey, chicken) or plant-based sausage, fully cooked
- ½ cup Colby Jack cheese, shredded
- ½ cup Cheddar cheese, shredded
Egg Mixture
- 7 large eggs
- 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)
Optional
- 1 teaspoon avocado or olive oil (optional, if not using liners)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). If you are not using muffin liners, lightly grease the muffin tin with 1 teaspoon of avocado or olive oil to prevent sticking.
- Cook the Sausage: If your ground sausage is not already cooked, cook it fully in a skillet over medium heat, breaking it up as it cooks, until browned and cooked through. Drain any excess grease and set aside to cool slightly.
- Mix Egg Base: In a large mixing bowl, crack the 7 large eggs. Add ¼ cup of milk, then whisk together until fully combined and slightly frothy to incorporate air for fluffier muffins.
- Add Vegetables and Seasoning: Fold in the finely chopped green onions, white onions, crushed red peppers, and garlic pepper or kosher salt and pepper to taste. Mix well to distribute evenly throughout the egg mixture.
- Combine Sausage, Cheese, and Egg Mixture: Add the cooked sausage, shredded Colby Jack, and shredded Cheddar to the egg and vegetable mixture. Stir gently but thoroughly to ensure everything is well combined.
- Fill Muffin Tin: Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and let muffins cool in the tin for a few minutes before removing. Serve warm or store in an airtight container for a quick on-the-go breakfast.
Notes
- You can substitute plant-based sausage for a vegetarian option.
- If you want spicier muffins, increase the amount of crushed red pepper.
- Use muffin liners to make cleanup easier and avoid greasing the pan.
- These muffins keep well in the refrigerator for up to 4 days and freeze well for longer storage.
- Adjust seasoning based on your preference, especially if your sausage is already heavily seasoned.
Keywords: egg muffins, breakfast muffins, sausage egg muffins, three cheese muffins, baked egg cups, protein breakfast, easy breakfast, meal prep