Sausage & Egg Breakfast Muffin
Makes 6 Large Muffins
8 Large Eggs
1 Cup, Whole Milk
1/2 Lb., Sausage *we used a Caprese Chicken Sausage in this recipe
Drizzle, Olive Oil
6 oz., Cheddar Cheese, shredded *we used a bacon cheddar cheese
Large Pinch, Kosher Salt
Large Pinch, White Pepper
Handful, Fresh Chives, chopped
Preheat oven to 375 degrees. Spray muffin tin and set aside.
Place a skillet on the stove, over medium-high heat. Once hot, add a drizzle of Olive Oil. Remove sausage from the casing. Add the sausage to the skillet and break it up into smaller pieces as it cooks. Cook the sausage through until it is no longer pink.
Add a spoonful of the sausage to each muffin tin. Add a layer of the shredded cheese on top of the sausage. Add chives to each muffin cup.
In a small bowl, whisk together the eggs and milk. Season with S&P. Pour the egg mixture into each muffin cup.
Bake in the oven for approx. 20 minutes or until a toothpick comes out clean in the center of the muffin. Remove from the oven and serve.
You can also store in the fridge to enjoy throughout the week or place in the freezer to enjoy later!
We love these so much that we double this recipe to fill 2 large muffin tins (for a total of 12 breakfast muffins). It is great to have these on hand during the week for the kids to eat before school. They are simple and quick to make. You can quickly heat leftovers in the microwave.