Do you want a protein packed breakfast your whole family will love and that will get you all started on a high energy day? This recipe for breakfast egg muffins with veggies and sausage and is just what you’re looking for. I love how you can feed everyone nice hot eggs at the same time since you’re cooking a dozen in a muffin tin.
It’s so important to start your morning with a protein rich breakfast. This recipe combines sausage, eggs and vegetables in delicious breakfast egg muffins.
Not only are these breakfast egg muffins easy to make, they are full of flavor, texture, and nutrition. The meat and veggies make them hearty and filling while keeping the carbs very low.
You can serve these egg muffins alongside fresh tomatoes and avocado to make your breakfast even healthier.
How do you make egg muffins?
It’s very easy to make these tasty breakfast egg muffins. I’ll show you photos of a few key steps and you can read the complete recipe below.
First gather your ingredients. Egg muffins are incredibly versatile! You can use any kind of vegetables and cheese you want, but I suggest not using watery ones like tomatoes, squash, and zucchini. They can leach out water when they cook and make the texture of the eggs rubbery.
To keep these egg cups a little lighter, we only used a little cheese, but add more if you like. You can also use turkey or chicken sausage to lighten them up even further.
You’re then going to whisk together eggs half-and-half, salt, pepper, thyme, and basil. Set aside.
In a large skillet, brown the sausage. Once it’s cooked, add all the veggies and cook until tender, approximately 10 minutes over medium heat. Stir in fresh basil and parsley.
Spray a 12-cup muffin pan with nonstick cooking spray.
Fill each cup with about a tablespoon and a half of the meat mixture to each cup. followed by about a tablespoon of Parmesan cheese, and then a little less than 1/4 cup of the egg mixture.
Bake for approximately 14 minutes or until the center is just set.
The eggs will continue to cook when they come out of the oven, so be sure to remove them when the center is just set. In my oven, that was exactly 14 minutes.
Let the the egg muffins cool for five minutes and remove from the pan. You might want to sprinkle on a little basil and parsley before serving your friends and family your tasty breakfast egg muffins.
If you want bigger egg muffins, you can add two additional eggs +2 additional tablespoons of half-and-half to the egg mixture. You also need to increase the cooking time by a couple minutes if you do this.
Can you freeze egg muffins?
Yes, you can freeze egg muffins and store in the freezer for 2 to 3 months. Simply cool the egg muffins and wrap each in plastic wrap. For extra protection in the freezer, you can place the individually wrapped egg muffins into a freezer bag.
How do you reheat frozen egg muffins?
To reheat egg muffins, remove the plastic wrapping, place on a napkin and microwave for 20 to 30 seconds. Or you could defrost and put them in a very low oven, about 300°F. Bake for 10 to 15 minutes or until warmed through.
Another option for how to reheat egg muffins is to use a toaster oven, which will make the outside nice and crispy.
Here’s the complete recipe for Breakfast Egg Muffins with Veggies and Sausage…
Breakfast Egg Muffins with Veggies and Sausage
- 1/2 lb ground sausage
- 6 eggs large
- 1/2 cup half-and-half
- 1/2 cup red onion finely diced
- 1/2 cup bell peppers finely diced
- 1/2 cup broccoli florets chopped
- 1/2 cup Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/8 cup fresh basil chopped
- 1/8 cup fresh parsley chopped
- Preheat the oven to 325°F
- Whisk together the eggs, half-and-half, salt, pepper, thyme, and basil. Set aside.
- In a large skillet, brown the sausage.
- When the sausage is cooked, add all the veggies and cook until tender, approximately 10 minutes over medium heat.
- Stir in the fresh basil and parsley.
- Liberally spray a 12-cup muffin pan with nonstick cooking spray.
- Add about a tablespoon and a half of the meat mixture to each cup, followed with about a tablespoon of Parmesan cheese.
- Add a little less than 1/4 cup of the egg mixture to each cup.
- Bake for approximately 14 minutes or until the center is just set.
- Let cool for five minutes and remove from the pan.
- Sprinkle with additional basil and parsley for serving, if desired.
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