Hope everyone had a GREAT Halloween! Ours was a little chilly…. like 37 degrees and hands freezing chilly. But the kids got their loot before 8pm, so they were all happy.
Recipe: All buggers aside, this recipe is SUPER yummy, SUPER easy, SUPER healthy and Freezer Friendly. How can you go wrong? I make a bunch of these to freeze for later and put in the fridge for breakfast for the week. Juliana loves them. Maddox still doesn’t like scrambled eggs (weird, I know, but he loves tuna and used to eat garlic straight from the jar), so we left him out of the taste testing sample. Be sure to change this up to your preferences or tastes. The pork sausage could be turkey sausage or any breakfast meat. The cheddar cheese could be swiss, gouda or anything else that tastes great with eggs. The veggies could be bell peppers, chopped asparagus, corn, spinach, or really anything you had leftover from the night before could go into these.
These would work well in a mini muffin pan, too! It is like a crustless quiche and fabulous for parties, brunches, breakfasts, or we even ate them for lunch.
Ingredients
- 1/2-1 pound pork sausage (we used 1 lb.)
- 12 eggs
- 1/2 cup sliced leeks or chopped onions
- 1/2 cup chopped bell pepper (optional)
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Prep a 12 muffin pan with lots of cooking spray or cooking liners. Cook sausage until done and crumbled - about 10 minutes.
- In a great big bowl: beat the eggs until well mixed. Add veggies: onion, green peppers, salt and pepper. Stir in the cooked sausage and cheese.
- Divide the egg mixture between the muffin cups. They will fill about 2/3 of the way up.
- Bake for 25-35 minutes. The eggs should be cooked all the way through - use a toothpick to test doneness in the middle.
- Cool on wire rack. Remove from the pan after 10 minutes and eat. Or cool completely and stash in a ziplock bag in the fridge or freezer.
Sausage Egg Muffins
serves 12
1/2-1 pound pork sausage (we used 1 lb.)
12 eggs
1/2 cup sliced leeks or chopped onions
1/2 cup chopped bell pepper (optional)
1 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese
1. Preheat oven to 350 degrees. Prep a 12 muffin pan with lots of cooking spray or cooking liners. Cook sausage until done and crumbled – about 10 minutes.
2. In a great big bowl: beat the eggs until well mixed. Add veggies: onion, green peppers, salt and pepper. Stir in the cooked sausage and cheese.
3. Divide the egg mixture between the muffin cups. They will fill about 2/3 of the way up.
4. Bake for 25-35 minutes. The eggs should be cooked all the way through – use a toothpick to test doneness in the middle.
5. Cool on wire rack. Remove from the pan after 10 minutes and eat. Or cool completely and stash in a ziplock bag in the fridge or freezer.
Recipe adapted from allrecipes.com
