Sausage Egg Muffins – Learn Like a Pro : These simple sausage and egg muffins make the ideal nutritious and speedy breakfast! Adaptable and incredibly tasty!
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Sausage Egg Muffins – Learn Like a Pro
Ingredients
- 1 Tbsp avocado oil
- 1 cup yellow onion, finely chopped
- 1 cup red bell pepper, finely chopped
- large cloves garlic, minced
- 12 ounces pre-cooked Italian sausage links, chopped*
- 2 cups baby spinach
- 10 large eggs, well-beaten
- 1 cup grated cheddar cheese, optional
- ½ tsp sea salt
Instructions
- In a big skillet, warm the avocado oil over medium-high heat. Add the minced garlic, chopped red bell pepper, and chopped onion. Sauté for about 5 minutes, stirring periodically, or until the onion has softened.
- Add the chopped cooked sausage links and baby spinach to the skillet. Cook, stirring periodically, for about 8 minutes, or until the mixture has evaporated any excess liquid.
- Add the baby spinach to the skillet and simmer, stirring regularly, for about 8 minutes, or until the mixture has evaporated of any excess moisture.
- Set a muffin tin with paper or silicone liners and preheat the oven to 350 degrees. If you would rather cut waste or don’t have muffin liners, you can also use nonstick cooking spray on the muffin tin.
- Once the eggs are cracked into a sizable bowl, beat them thoroughly with a whisk. Transfer the cheese, if using, to the bowl containing the beaten eggs and well mix to incorporate. Note: Because it makes pouring easier, I prefer to whisk the eggs in a 4-cup measuring cup with a spout.
- I suggest using a measuring cup or mixing bowl with a spout if you have one so that pouring the egg mixture will be simple. Fill the holes in the muffin tray ½ to ⅔ of the way up with the vegetable and sausage mixture.
- Fill the remaining space in each muffin hole with eggs by pouring the egg mixture into them. Bake for 18 to 22 minutes, or until the eggs are thoroughly done, on the center rack of a preheated oven. Put a meat thermometer in the middle of an egg muffin to check for doneness.
- When an egg reaches an internal temperature of 160 degrees Fahrenheit, it is deemed completely cooked. When ready to eat one, let the egg cups cool completely before removing the muffin liners.
Notes
*I utilize links of precooked Italian chicken sausage. Any type of sausage will work just well.
Nutrition
Serving: 1Muffin Cup – Calories: 148kcal – Carbohydrates: 3g – Protein: 11g – Fat: 10g – Saturated Fat: 4g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 3g – Cholesterol: 172mg – Sodium: 343mg – Fiber: 1g – Sugar: 1g
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FAQ’S
Q1. How do you reheat sausage egg muffins ?
Either reheat in the microwave for 1 1/2 minutes (the exact duration may differ based on your microwave; add extra time if necessary), or bake for approximately 10 minutes at 350°F.
Q2. Why do my egg muffins collapse ?
Every Time, Egg Muffins Deflate. However, after a few minutes, they significantly flatten out. That also applies to your morning muffin. The primary ingredient will cause it to shrink somewhat. While deflation in eggs is not a natural occurrence, it happens naturally when air is added.
Keeping and Warming Directions: Store any leftover egg muffins covered in the fridge for up to five days. Microwave: Place a moist paper towel over the egg muffins and wrap or cover them. Microwave for 20 to 30 seconds, or until thoroughly heated. (Avoid overheating them to avoid a rubbery taste.)
On a freshly toasted English muffin, our Sausage Egg McMuffin recipe combines a wonderful, freshly cracked egg, a slice of melty American cheese, and a flavorful hot sausage. McDonald’s Sausage McMuffin with Egg has 480 calories. *Program available at participating McDonald’s restaurants.