Sausage Egg Muffins Recipe

Eggs: The base of the muffins, providing structure and protein.

Cooked sausage: Adds savory flavor and protein to the muffins.

Shredded cheese: Melts into the muffins, adding a creamy texture and rich taste.

Milk: Helps to make the egg mixture more tender and fluffy.

Salt: Enhances the overall flavor of the muffins.

Black pepper: Adds a hint of spice and depth to the flavor.

When preparing the sausage for this recipe, make sure to cook it thoroughly and drain any excess fat before crumbling it into the egg mixture. This will ensure that the muffins are not overly greasy and have a balanced texture. Additionally, when whisking the eggs and milk together, aim for a smooth, homogenous mixture to achieve a consistent bake.

• eggs - Substitute with egg whites: Using egg whites reduces cholesterol and fat content while maintaining protein.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This is a vegan alternative that adds fiber and omega-3 fatty acids.

• cooked sausage - Substitute with turkey sausage: Turkey sausage is a leaner option with less fat and calories.

• cooked sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative, suitable for vegetarians and those reducing meat intake.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan-friendly option rich in B vitamins.

• shredded cheese - Substitute with dairy-free cheese: Dairy-free cheese is suitable for those who are lactose intolerant or following a vegan diet.

• milk - Substitute with almond milk: Almond milk is a lower-calorie, dairy-free alternative that works well in recipes.

• milk - Substitute with oat milk: Oat milk is a creamy, plant-based option that is suitable for those avoiding dairy.

• salt - Substitute with herb seasoning: Herb seasoning can add flavor without the sodium, making it a heart-healthy choice.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• Allow the sausage egg muffins to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the muffins in an airtight container and refrigerate. They will stay fresh for up to 4 days.
• To freeze, individually wrap each muffin in plastic wrap or aluminum foil. This helps to maintain their texture and flavor.
• Place the wrapped muffins in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.
• When ready to eat, you can reheat the muffins directly from the freezer. Remove any wrapping and microwave on high for 1-2 minutes, or until heated through.
• Alternatively, you can reheat them in the oven. Preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and heat for about 10-15 minutes.
• If you prefer a crispier texture, reheat the muffins in a toaster oven for a few minutes until they are warmed through and slightly crispy on the outside.
• For added flavor, consider topping the reheated muffins with a sprinkle of fresh herbs or a dash of hot sauce before serving.

• Preheat your oven to 350°F (175°C). Place the sausage egg muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave for a quick reheat. Place the muffins on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• For a crispy exterior, reheat them in a toaster oven. Set the toaster oven to 350°F (175°C) and place the muffins directly on the rack or on a baking sheet. Heat for about 10 minutes or until they are hot and slightly crispy on the outside.

• If you have an air fryer, preheat it to 300°F (150°C). Place the sausage egg muffins in the basket, making sure they are not touching each other. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the muffins in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Oven: Used to bake the sausage egg muffins at a temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs and milk, and to combine all the ingredients.

• Whisk: Used to beat the eggs and milk together until well combined.

• Muffin tin: Used to hold the egg mixture in individual portions while baking.

• Cooking spray: Used to grease the muffin tin to prevent the muffins from sticking.

• Measuring cups: Used to measure out the milk, sausage, and shredded cheese accurately.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Spatula: Used to stir the sausage, cheese, salt, and pepper into the egg mixture.

• Cooling rack: Used to cool the muffins for a few minutes after baking to prevent them from becoming soggy.

Pre-cook the sausage: Cook and crumble the sausage ahead of time and store it in the fridge. This will save you time when you're ready to make the muffins.

Use a measuring cup: Pour the egg mixture into a measuring cup with a spout for easy and mess-free filling of the muffin tin.

Shred cheese in bulk: Shred a large batch of cheese and store it in the fridge. This way, you have it ready for multiple recipes.

Line the muffin tin: Use silicone muffin liners or paper liners to make cleanup quicker and easier.