Egg Muffins Recipe
Everyone will love these savory Egg Muffins. They are simple to make and come together in just 30 minutes!
Servings: 12
Calories: 143kcal
Ingredients
- 1/2 lb bulk pork sausage
- 12 eggs
- 1/2 chopped onion
- 1/2 c chopped green bell pepper or to taste
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/2 c cheddar cheese shredded
Instructions
- Preheat the oven to 350°F (175°C). Use cooking spray to lightly grease 12 muffin cups. (You can also use 12 silicone muffin liners.)
- Heat a skillet to medium-high heat. Cook the sausage until brown and crumbly. Drain.
- Thoroughly beat the eggs in a large bowl. Add in the onions, peppers, salt, pepper, garlic, and cheese. Stir.
- Pour the mixture into the greased muffin cups, or silicone liners, until they're about 1/3 of the way full.
- Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
Notes
STORE Egg Muffin leftovers in an airtight container in the refrigerator for 3-5 days. To FREEZE, wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 2 months.
When you're ready to enjoy them, thaw the muffins if needed, remove the plastic wrap, wrap the muffins in a damp paper towel, and REHEAT them in the microwave until warmed through.
Nutrition
Calories: 143kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 311mg | Potassium: 130mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
