Sausage Egg and Cheese Breakfast Muffins

5 from 1 vote

Sausage Egg and Cheese Breakfast Muffins

These Sausage Egg and Cheese Breakfast Muffins are protein-packed little bites that are perfect for breakfast or lunch. They're easy to make and totally customizable!

Prep Time25

Cook Time20

Total Time45

Course: Breakfast, Lunch, Snack

Cuisine: American

Keyword: Cheese, eggs, sausage

Servings: servings

Calories: 177kcal

Author: MaryAnn Dwyer

Ingredients

8 oz. bulk pork sausage
3/4 cup green bell pepper, finely chopped
6 green onions, sliced
6 large eggs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
2/3 cup milk
3/4 cup Bisquick baking mix
1 cup freshly shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray a muffin pan with nonstick baking spray. Set aside.
In a large skillet, cook your sausage, green pepper and onion over medium-high heat, breaking up the sausage with a spatula, until the sausage is no longer pink. Drain and set aside.
In a large bowl, whisk together your eggs and spices, followed by your milk and then your Bisquick. Add in your sausage and veggie mixture and your freshly shredded cheese until well combined.
Use an ice cream scoop and evenly distribute the mixture into your prepared muffin tin and bake for roughly 20 minutes until puffy and lightly browned on top.

Notes

Always freshly shred your cheese because it melts smoother than the shredded cheese you buy in bags.

Make sure to generously spray your muffin pan with nonstick baking spray so your muffins come out easily.

You'll find the bulk sausage packages in your market's aisle usually near the bacon. I use Jimmy Dean's Premium Pork Sausage Roll.

Nutrition