Description
This delicious sausage and pepper breakfast egg muffins recipe contain protein and flavor! They make the best quick and easy breakfast that kids will love too! Plus, they are low-carb and gluten-free!
Ingredients
Scale
- 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 ingredients.
- Chop the veggies small so they easily fit in the muffin cups with the eggs.
- Whisk the eggs well with milk, salt, and pepper for super fluffy egg muffins.
- Store these cooked egg muffins in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave until warmed through.
- Prep Time: 5
- Cook Time: 30
- Category: Healthy Breakfast Recipes
- Method: Baked
- Cuisine: American
