🧁 Easy Sausage Breakfast Muffins
Makes: ~12 muffins
Time: ~30 minutes
Ingredients
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1 lb breakfast sausage (pork, turkey, or chicken)
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6 large eggs
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1 cup shredded cheese (cheddar, Colby-Jack, or Mexican blend)
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½ cup milk (optional, makes them fluffier)
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½ cup diced bell peppers or onions (optional)
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Salt & pepper to taste
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Cooking spray or muffin liners
Instructions
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Preheat oven to 375°F (190°C). Grease a muffin tin or line it.
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Cook the sausage in a skillet over medium heat until browned. Drain excess grease.
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Whisk eggs in a bowl with milk, salt, and pepper.
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Stir in cooked sausage, cheese, and any veggies.
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Fill muffin cups about ¾ full.
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Bake for 18–22 minutes, until set in the center.
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Let cool slightly, then enjoy!
🔥 Easy Variations
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Low-carb/keto: Skip milk, add extra cheese.
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Spicy: Use hot sausage or add red pepper flakes.
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Veggie: Swap sausage for sautéed mushrooms + spinach.
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On-the-go: Add cooked hash browns or tater tots (chopped).
🧊 Storage
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Fridge: up to 4–5 days
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Freezer: up to 2 months (reheat ~30–60 sec in microwave)
If you want a bisquick version, oven-only dump recipe, or air fryer style, say the word 😄