Egg Muffins with Sausage, Three-Blend Cheese, and Onions
These Egg Muffins are flavorful and made with a three-cheese blend, sausage, and onions. An easy breakfast option for any day of the week.
Equipment
- Non-stick Muffin Pan, dozen
- Pourer with spout or ice cream scooper to evenly distribute egg mixture
- Muffin liners, optional
Ingredients
- 1 Cup ground sausage (pork, turkey, chicken) or plant-based sausage, fully cooked
- 7 large eggs
- ½ Cup Colby Jack Cheese, shredded
- ½ Cup Cheddar, shredded
- ¼ Cup milk
- ¼ Cup green onions, chopped fine
- ¼ to ½ Cup white onion, chopped fine
- 1 teaspoon avocado or olive oil optional - if not using liners
- 1 teaspoon crushed red peppers
- garlic pepper OR kosher salt and pepper, to taste Note: Salt is totally optional being that sausage is generally seasoned perfectly. I opt for only garlic pepper.
Instructions
- Preheat oven to 350° F
- Remove ground sausage (of choice) from package and place in a large skillet. Cook over medium-high heat until fully cooked and no longer pink. Drain off any excess grease and set aside to slightly cool.
- Combine eggs, milk, cheese, salt, and pepper in a large mixing bowl and whisk until blended well. Stir in ground sausage, chopped green onions and white onions.
- Place muffin liners into muffin holes. *Note - if you choose to not use liners, make sure to grease each muffin hole with olive or avocado oil.
- Spoon mixture evenly into baking cups about ¾ filled. There may be leftover mixture---and that's okay!
- Bake in oven on 350° F degrees for 20-22 minutes or until set. You can check muffins by inserting a toothpick.
- Cool for 5 minutes on a cooling rack then remove egg muffins.
- Serve and enjoy!
Nutrition
Calories: 153kcal
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