Easy Breakfast Egg Muffins with Sausage

Enjoy Breakfast Egg Muffins recipe as an easy make-ahead breakfast for entertaining or as a grab-and-go option for busy mornings. Delicious frittata muffins are loaded with sausage, cheese, mushrooms, sweet potatoes, and peppers.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

1 pound (453.59 g) breakfast sausage
1 (1) large sweet potato diced
8 ounces (226.8 g) fresh mushrooms chopped
1 (1) red bell pepper chopped
16 (16) eggs
½ teaspoon (1/2 teaspoon) salt
¼ teaspoon (1/4 teaspoon) pepper
4 (4) green onions sliced
2 cups (226 g) shredded sharp cheddar cheese divided

Instructions

Preheat oven to 400ºF. Spray 24 muffin tins with cooking spray. Set aside.
In a large non-stick skillet over medium high heat cook sausage, stirring frequently and breaking up with spoon, until fully cooked. Transfer cooked sausage onto plate lined with paper towels. Leave residue grease in skillet.
1 pound breakfast sausage
Add sweet potatoes to skillet and sauté for 5 minutes, stirring occasionally. Add mushrooms and peppers to potatoes and sauté 5 more minutes, or until veggies are soft. Remove from heat to set aside and cool.
1 large sweet potato, 8 ounces fresh mushrooms, 1 red bell pepper
In a large bowl whisk eggs, salt, and pepper. Add green onion, cooked mushrooms, peppers, sausage and 1 ½ cups of cheese. Stir to combine.
16 eggs, ½ teaspoon salt, ¼ teaspoon pepper, 4 green onions
Use a ¼ cup measuring cup or small ladle to scoop out egg mixture and fill greased muffin tins. Sprinkle remaining cheese on top of each egg muffin. Bake for 16 -20 minutes, rotating pans halfway through. Make sure eggs are set in middle.
Cool in pan 5 minutes, then run knife around edge to release and turn onto wire rack. Either serve immediately or cool completely to refrigerate or freeze.

Nutrition