Egg and Sausage Breakfast Muffins

This savory breakfast muffin recipe has transformed my morning routine, offering a protein-packed start that keeps me energized until lunch. The combination of fluffy eggs, savory sausage, and colorful vegetables creates portable breakfast bites perfect for busy weekdays or weekend brunch gatherings.

I first created these muffins when hosting a holiday brunch for family. Everyone asked for the recipe, even my picky nephew who typically avoids anything resembling a vegetable. They've since become my Sunday meal prep staple for stress-free weekday mornings.

Ingredients

• Breakfast sausage: 225g Provides rich flavor and protein. Look for high quality sausage with visible herbs and minimal fillers for best results
• Red bell pepper: Adds natural sweetness and vibrant color. Choose peppers that feel heavy for their size with glossy, firm skin
• Baby spinach: 60g Incorporates nutrition without overwhelming flavor. Fresh spinach works best but frozen can work if thoroughly drained
• Spring onions: Delivers mild onion flavor without harshness. Select ones with crisp green tops and firm white bases
• Cheddar cheese: 120g Creates pockets of melty goodness. Freshly grated cheese melts better than pre shredded which contains anti caking agents
• Milk: 60ml Adds moisture and creates fluffier texture. Whole milk produces richest results but any variety works
• Eggs: 8 large Forms the protein rich base. Room temperature eggs incorporate more air for fluffier muffins
• Salt pepper and smoked paprika: Enhances all other flavors. The smoked paprika adds subtle complexity worth including

Instructions

Prepare the oven and muffin tin:

Preheat your oven to 180°C and thoroughly grease each cup of a 12 cup muffin tin. Make sure to get into all corners of each cup to prevent sticking which can ruin your beautiful muffins after baking.

Cook the sausage:

Break the sausage into a hot skillet and cook over medium heat for about 5 to 7 minutes. Use a wooden spoon to break it into small crumbles as it cooks. The smaller pieces distribute better throughout the egg mixture. Drain on paper towels to remove excess grease which would make muffins oily.

Create the egg base:

In a large bowl whisk the eggs vigorously until frothy about 30 seconds. This incorporates air for fluffier muffins. Add milk salt pepper and smoked paprika continuing to whisk until completely blended with no visible egg whites remaining.

Combine all ingredients:

Add your colorful vegetables cooked sausage and shredded cheese to the egg mixture. Fold gently with a rubber spatula rather than stirring aggressively. This preserves the air bubbles in the egg mixture ensuring lighter muffins with better texture.

Fill muffin cups:

Use a measuring cup or ladle to distribute the mixture evenly among the prepared muffin cups filling each about three quarters full. This allows room for expansion during baking without overflow. If you have a few tablespoons of extra mixture distribute it among all cups evenly.

Bake to perfection:

Place the muffin tin in the center rack of your preheated oven and bake for 22 to 25 minutes. The muffins should puff up nicely and develop a light golden color on top. They are done when the centers are set and a toothpick inserted comes out clean.

Cool before removing:

Allow the muffins to cool in the tin for exactly 5 minutes. This brief cooling period helps them set properly but removing them too late can cause them to stick. Run a butter knife around the edges before gently lifting each muffin out.

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The smoked paprika completely transforms these muffins from basic to gourmet. I discovered this trick when I ran out of regular paprika during a snow day cooking session. My husband declared them the best version I'd ever made, and I've never looked back. That subtle smokiness pairs perfectly with the savory sausage and creates depth that makes these taste like they came from a fancy brunch spot.

Make-Ahead and Storage Tips

These breakfast muffins shine as a meal prep option. After cooling completely store them in an airtight container with paper towels between layers to absorb excess moisture. They'll keep in the refrigerator for 4 days without losing quality. For longer storage wrap individual muffins in plastic wrap then place in freezer bags removing as much air as possible. When ready to eat microwave refrigerated muffins for 20 to 30 seconds or frozen muffins for 60 to 90 seconds until heated through. For best texture reheat frozen muffins in a 325°F oven for about 10 minutes.

Ingredient Substitutions and Variations

This recipe welcomes customization based on what you have available. Swap breakfast sausage for diced ham bacon crumbles or even plant based sausage alternatives. Any colorful vegetables work well including diced zucchini mushrooms broccoli florets or sweet corn kernels. For cheese try pepper jack for heat Swiss for nuttiness or feta for tangy brightness. Make a Mediterranean version with olives sun dried tomatoes and feta or go Southwestern with black beans corn and pepper jack topped with avocado slices. The basic egg base remains your canvas for endless flavor combinations.

Serving Suggestions

While these muffins are complete meals on their own pairing them with complementary sides elevates the experience. For weekday breakfasts serve with fresh fruit or a small green smoothie for added nutrition. Weekend brunch calls for a spread including these muffins alongside roasted breakfast potatoes a mixed greens salad and perhaps mimosas. For lunch pack two muffins with a side salad or vegetable sticks. They also make excellent additions to breakfast buffets staying delicious at room temperature for up to two hours.

Kid-Friendly Adaptations

These protein packed muffins are perfect for growing children and can be adapted to suit even picky eaters. Finely mince vegetables until nearly invisible if your children resist obvious veggie pieces. Use mild sausage and omit black pepper for sensitive palates. Let kids customize their own muffins by setting up a mix in bar with different cheese and veggie options before baking. For school lunches wrap room temperature muffins in foil they taste great even without reheating. The handheld format makes them perfect for busy mornings or after school sports practices when quick protein is essential.

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These savory breakfast muffins are a game-changer for busy mornings, offering a delicious and protein-rich start that's ready in under an hour. Enjoy these customizable and make-ahead delights any day of the week.

Recipe Questions

→ Can I use a different type of sausage?

Yes, turkey or chicken sausage can be used for a lighter option, or choose your favorite variety for extra flavor.

→ Is it possible to make these ahead of time?

Absolutely. Prepare and refrigerate for up to 4 days, or freeze for a month. Reheat as needed before serving.

→ How do I keep the muffins from sticking?

Grease your muffin tin well with cooking spray or butter to ensure the muffins release easily after baking.

→ Can I add other vegetables?

Yes, diced tomatoes or mushrooms work well too. Customize with any favorite vegetables for added variety.

→ Are these suitable for gluten-free diets?

They can be enjoyed gluten-free if the sausage chosen does not contain gluten. Always check labels to confirm.

→ What can I serve on the side?

Pair with a fresh fruit salad or whole-grain toast for a balanced meal.