These Sausage and Pepper Breakfast Egg Muffins are fluffy, slightly cheesy and are just the perfect light breakfast. Packed with salty sausage, soft bell peppers, a hint of cheddar cheese, garlic and protein packed eggs. They are super easy to make, kid-friendly, and the perfect on the-go meal.
These crazy good breakfast egg muffins are packed with crumbled, cooked sausage, peppers, eggs and some shredded cheddar cheese just for that slightly cheesy center you just need in a recipe like this one.
My kids are really loving anything that has sausage in it, especially with some cheese mixed in. So anything I can come up with that has that combo is usually a slam dunk for me at meal time and these were a hit!
I love that this recipe is super easy to throw together and I can even make it the night before and bake it in the morning before the kids start school.
Why you will love this recipe
- It is very easy to make in under 35 minutes.
- Contains only a few simple ingredients like sausage, peppers, and eggs
- You can make it ahead and cook it when ready to eat!
- It’s low carb and packed with so much flavor!
- Kids and adults will go crazy for it!
Ingredients needed to make this recipe
How to make these breakfast egg muffins
These little breakfast muffins are so simple and quick to make in only a few easy steps.
- First, Cook the sausage, peppers and onions. Heat up a cast iron pan or skillet to medium heat and add a little olive oil. Add in the sausage and cook until it is browned and cooked thorough, about 5-6 minutes. Stir it around as it cooks to get the brown bits of flavor off of the bottom of the pan. Remove the sausage, place it onto a towel lined plate to drain and wipe out the grease from the pan.
- Then, add a little bit more oil to the pan along with the onions and green peppers. Season and cook for 2-3 minutes until the veggies are soft and the onions are translucent. Remove from the heat, let cool, then add the veggies and sausage to a medium size bowl.
- Then divide the sausage and veggies mixture between 12 muffin cups and top with the diced red pepper and cheddar cheese.
- Whisk the eggs up with some milk and season the eggs with garlic powder, salt and pepper. Then fill each muffin cup to the rim with the egg mixture. There should be just about enough to fill all 12 muffin cups.
- Bake at 350 degrees F for 25-30 minutes, until the eggs are set and the edges are golden brown.
- Let cool, remove the muffins from the pan and top with some hot sauce and fresh herbs if desired.
How good do those look? Trust me, they are amazing. Perfect for a quick, healthy, low-carb breakfast.
Theses Breakfast Egg muffins are also great for meal prep because you can store them in the fridge and heat them in the microwave when ready to eat. I make them on Sundays and we eat them all week long for a quick meal or snack. Easy peasy!
How to store these breakfast egg muffins
If you are making these ahead and using them for meal prep then the best way to store them is to let them cool completely right in the muffin pan. Then easily remove them (they should pop right out if you sprayed or greased the pan well before baking) and place them in an airtight glass container. You can store them in the refrigerator or up to 4 days.
How to reheat these egg muffins
You can easily reheat these muffins in the microwave for 60-90 seconds on a microwave safe dish or plate or in the oven for about 10 minutes at 350 degrees F.
Recipe Tips
- Use good quality pasteurized eggs that are large. I used 12 large eggs for this recipe.
- Good quality sausage is also important since it is a main ingredient. I used sugar free, nitrate free turkey sausage.
- Make sure you cook the veggies before adding them to the muffin cups since cooking them really brings out their flavor.
- Use a cast iron skillet if you have one to cook the sausage and veggies for extra flavor.
- Spray the muffin cups with cooking spray before you fill them so the muffins don’t stick when baked.
- You can leave out the diary in this recipe and the egg muffins will still be fluffy and delicious. I just really like the extra fluffy eggs and cheesy center you get from adding in the milk and cheese.
- You can make these ahead. Cook the veggies and sausage the day before and store the mixture in the fridge in an airtight container. When ready to make, fill the muffin cups, whisk the eggs, pour them in and bake.
- For meal prep. Make the muffins, let them cool completely and store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven as recommended in the post.
Did you try this recipe? If you did then please leave comment and rating below. I would love to hear from you!
Here are some other low-carb egg recipes you my also want to try
Mini Crustless Broccoli Cheddar Quiche
Healthy Crustless ham and Broccoli Quiche
Mushroom and Asparagus Crustless Quiche
Print
Sausage and Pepper Breakfast Egg Muffins
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These Sausage and Pepper Breakfast Egg Muffins are fluffy, slightly cheesy and are just the perfect light breakfast. Packed with salty sausage, soft bell peppers, a hint of cheddar cheese, garlic and protein packed eggs. They are super easy to make, kid-friendly, and the perfect on the-go meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound sausage – I used sugar free + nitrate free turkey sausage
- 1 small white onion – peeled and chopped into small pieces
- 1 medium green bell pepper – diced
- Kosher salt and black pepper
- 12 large eggs
- 2 tablespoons milk – optional for extra fluffy eggs
- 1 teaspoon garlic powder
- 1/2 cup roasted red peppers – diced (I used store-bought)
- 2/3 cup shredded cheddar cheese – optional
Instructions
- Preheat the oven to 350 degrees F and spray or grease a 12 cup muffin pan, set aside.
- Heat a cast iron pan or skillet to medium heat, add 1/2 of the oil, then add in the sausage and crumble it up with a wooden spoon or spatula. Cook until the sausage is no longer pink and cooked through, about 4-5 minutes.
- Remove the sausage from the pan and place it onto a towel lined plate to drain. Use a paper towel to wipe the grease out of the pan. Then add a little bit more olive oil and the onions and peppers. Season them with salt and pepper. Stir and cook for 2-3 minutes until the veggies are soft and the onions are translucent. Remove and let cool for a few minutes then combine the sausage and veggies in a medium bowl.
- Meanwhile, crack the eggs into a separate mixing bowl, whisk them until they are fully broken down, add the milk, garlic powder and sprinkle of salt and pepper and whisk to combine into a liquidy yellow mixture.
- Divide the sausage and veggie mixture between the muffin cups, top with the diced red pepper and cheese. Pour the egg mixture almost to the top of each muffin cup. There should be just about enough to fill all of them.
- Bake in the preheated oven for 25-30 minutes until the eggs are set in the middle and the edges are lightly golden brown. Remove and let cool for a few minutes.
- Pop the egg muffins out of the muffin tin and serve warm with your favourite hot sauce and fruit.
Notes
- Use good quality pasteurized eggs that are large. I used 12 large eggs for this recipe.
- Good quality sausage is also important since it is a main ingredient. I used sugar free, nitrate free turkey sausage.
- Make sure you cook the veggies before adding them to the muffin cups since cooking them really brings out their flavor.
- Use a cast iron skillet if you have one to cook the sausage and veggies for extra flavor.
- Spray the muffin cups with cooking spray before you fill them so the muffins don’t stick when baked.
- You can leave out the diary in this recipe and the egg muffins will still be fluffy and delicious. I just really like the extra fluffy eggs and cheesy center you get from adding in the milk and cheese.
- You can make these ahead. Cook the veggies and sausage the day before and store the mixture in the fridge in an airtight container. When ready to make, fill the muffin cups, whisk the eggs, pour them in and bake.
- For meal prep. Make the muffins, let them cool completely and store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
- Category: Healthy Breakfast Recipes
- Method: Baked
- Cuisine: American
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