Breakfast Egg Muffins with Sausage are an easy breakfast idea that you can make ahead for when you are on the go. Eggs, sausage, veggies and cheese are cooked in a muffin tin to create delicious and convenient egg cups.
Combine all the ingredients together and stir until well combined.
Pour equally into a lightly greased muffin tin. Do not overfill the cups.
Bake for 15-20 minutes or until lightly golden around the edges and it springs back to touch. [Tip: If the egg overflows, use a butter knife to cut around the edges of the muffin.]
Once your egg muffins are finished baking, remove from the baking tin right away to prevent any sweating. Sweating will negatively affect the flavor. Serve right away or move muffins to a cooling rack until they are completely cooled.
Notes
Storage Instructions
Your sausage egg muffins will last for up to 1 week in the refrigerator. Store the muffins in an airtight container or plastic baggie.These also freeze great and can be a quick and delicious on the go breakfast. Store the muffins in an airtight freezer bag and microwave for 1-2 minutes or until heated through.Breakfast muffins can be stored in the freezer for up to 3 months.
Can I Reheat Breakfast Sausage Muffins?
You can certainly eat these sausage egg cups right out of the refrigerator, but I prefer to eat eggs warm.
Microwave Method - To reheat muffin cups, microwave them for about 20 seconds. They will need to be microwaved for about 60-90 seconds if you had them in the freezer.
Toaster Oven Method - You can also reheat muffins made with eggs in a toaster oven for about 10 minutes at 350°F.
What Do I Do if My Eggs are Overflowing?Eggs puff up as they bake, so it is possible that they may spill out of the muffin pan if the muffin pan is too full. To prevent this, do not fill the muffin tins all the way to the top. If you have leftover mixture, just make more muffins. You can also place a piece of aluminum foil or a large baking sheet under the muffin pan to catch any spills.