Cheesy Sausage Egg Muffins

Name: Cheesy Sausage Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large eggs; 8 oz ground pork breakfast sausage; 1 cup sharp cheddar cheese, shredded; 1/2 cup red bell pepper, finely diced; 4 green onions, sliced thin; 1/4 cup heavy cream; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; as needed cooking spray or softened butter

Savory, portable egg muffins loaded with crumbled sausage, cheddar, and peppers - a keto-friendly, grab-and-go breakfast that meal-preps beautifully all week.

35 minEasyServes 6280 cal/serving

AmericanBreakfastOvenKetoHigh ProteinHigh FiberLow CarbGluten-FreeAlcohol-FreeCorn-Free

Ingredients

12 large eggs
8 oz ground pork breakfast sausage
1 cup sharp cheddar cheese, shredded
1/2 cup red bell pepper, finely diced
4 green onions, sliced thin
1/4 cup heavy cream
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper, freshly ground
as needed cooking spray or softened butter

Instructions

1

Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or softened butter.
2

In a skillet over medium heat, cook 8 oz ground pork breakfast sausage, breaking it into small crumbles, until browned and cooked through to an internal temperature of 160°F (71°C), about 6-7 minutes. Drain excess fat and let cool slightly.
3

In a large bowl, whisk together 12 large eggs, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth.
4

Divide the cooked sausage, 1/2 cup finely diced red bell pepper, and 4 sliced thin green onions evenly among the muffin cups. Pour the egg mixture over each, filling about 3/4 full. Top each with 1 cup shredded sharp cheddar cheese.
5

Bake for 18-20 minutes until the centers are set and the tops are golden. Let cool in the pan for 5 minutes, then run a knife around the edges to release. Serve warm or refrigerate for up to 4 days.

Questions

Can I make Cheesy Sausage Egg Muffins dairy-free?

Yes. The dairy in this entry is 1 cup sharp cheddar cheese, shredded, 1/4 cup heavy cream, as needed cooking spray or softened butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Cheesy Sausage Egg Muffins ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Cheesy Sausage Egg Muffins?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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