Sausage Egg Muffins
Sausage Egg Muffins make an easy, healthy and low carb breakfast -- perfect for busy mornings or taking on-the-go for a portable snack. This recipe makes a large batch and stores well in the fridge or freezer – a great make ahead option! While the toppings are optional, I highly recommend them as they take these muffins to another level – fantastic!
Ingredients (egg muffins)
1 lb. bulk pork or turkey sausage
1 C. chopped baby bella mushrooms
¼ C. chopped green bell pepper
¼ C. chopped red bell pepper
10 large eggs
¼ C. half & half
¼ tsp. black pepper
1 C. shredded sharp cheddar cheese
½ C. chopped green onion
Ingredients (toppings), optional
Sour cream
Chili garlic sauce (I use Huy Fong®)
Chopped fresh parsley
Black pepper
Directions
Preheat oven to 350 degrees.
Line a standard size muffin tin with parchment baking liners; set aside. (This recipe makes 18 egg muffins; you may have to bake in batches or use multiple pans.)
To a large skillet, add sausage, mushrooms and bell peppers. Cook over medium heat until sausage is browned and done, about 10 – 12 minutes. Drain if necessary; set aside.
To a large bowl, add eggs, half & half and pepper; whisk until blended. Stir in cheese, green onion and sausage mixture.
Place ¼ C. egg mixture into each baking liner. Bake 25 minutes or until an inserted toothpick comes out clean.
Top with toppings, if desired.
Servings: 9 (2 egg muffins serving size)
TIP
These egg muffins freeze well. Cool muffins completely and place in a freezer bag; remove as much air as possible and freeze. To heat, place 1 – 4 muffins in the microwave and heat at 70% power – time will vary between 1 ½ - 4 minutes depending on how many muffins are heated at one time. If heating one or two from the fridge, 45 seconds at 70% power works perfectly.
Nutrition Info (per serving - using pork sausage - no toppings)
Calories – 315
Fat – 23 g
Protein – 21 g
Carbs – 6 g
Fiber – 1 g
Net carbs – 5 g
Nutrition has been calculated using the MyFitnessPal recipe calculator.