Best Egg And Sausage Muffins Recipes

SAUSAGE AND SCALLION EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Pulse sausage into small pieces a mini food processor, about 5 times.
• Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.
• Fill lined muffin cups evenly with egg mixture.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

ITALIAN SAUSAGE AND BROCCOLI EGG MUFFINS

Steps:

• Preheat oven to 375°F.
• In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
• Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
• Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
• Ladle the egg mixture over sausage and broccoli.
• Sprinkle with Parmesan cheese.
• Bake for 15-20 minutes.

BROCCOLI AND ITALIAN SAUSAGE EGG MUFFINS

Steps:

• 1. Preheat oven to 375 F. 2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli. 3. Whisk together eggs, milk, oil and baking powder. Add salt and pepper. 4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake. 5. Pour egg mixture over sausage and broccoli. 6. Sprinkle with Parmesan cheese. 7. Bake for 15-20 minutes.

BROCCOLI AND ITALIAN SAUSAGE EGG MUFFINS

Steps:

• 1. Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.
• 2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
• 3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
• 4. Spoon out the sausage and broccoli mixture evenly into each cupcake.
• 5. Ladle the egg mixture over sausage and broccoli.
• 6. Sprinkle with Parmesan cheese.
• 7. Bake for 15-20 minutes.
• 8. Notes: Have not tried to freeze although I bet they will freeze great. freeze great Have also made these with some cheddar cheese and left over cooked asparagus. I think there is many combinations to use.

BROCCOLI AND ITALIAN SAUSAGE EGG MUFFINS

Steps:

• 1. Preheat oven to 375 F. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
• 2. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
• 3. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
• 4. Ladle the egg mixture over sausage and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes.

SAUSAGE AND EGG MUFFINS

Steps:

• In a large nonstick skillet, brown sausage with onion; drain.
• In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well.
• Spoon into greased muffin cups, filling 2/3 full.
• Bake in a 350° oven for about 25 minutes or until a knife comes out clean.

SAUSAGE AND BROCCOLI EGG MUFFINS

Steps:

• 1. Preheat oven to 375 F. 2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli. 3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper. 4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake. 5. Ladle the egg mixture over sausage and broccoli. 6. Sprinkle with Parmesan cheese. 7. Bake for 15-20 minutes.

SAUSAGE, EGG AND CHEESE MUFFINS

Steps:

• Preheat oven to 300°F. Spray 6 molds of a standard size muffin tin with cooking spray and crack one egg in each mold. Fill the empty molds halfway with water. Bake for 20 minutes. Brown sausage patties according to package instructions. Remove eggs from oven and increase temperature to 400°F. Grease a jumbo muffin tin. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil, and milk; stir gently to combine. Divide half the batter evenly among muffins molds. In each muffin mold, place 2 quarter-slices of cheese over the batter, top with sausage, 1 more quarter-slice of cheese, baked egg, and 1 more quarter-slice of cheese. Fill to the top with remaining batter. Bake until muffins are puffed and begin to brown, about 20 minutes.

CHEESY SAUSAGE AND EGG MUFFINS

Steps:

• 1. Scramble your sausage well and sop up any excess grease with paper towels but not all, it helps with the baking.
• 2. Mix all of the ingredients thoroughly. Ice Cream scoop into 12 count nonstick muffin pan. Sprinkle any optional spices or extra cheese you want on the top. Bake for 25 minutes at 375 degrees F.
• 3. Be Creative, Cook and Enjoy

EGG AND SAUSAGE MUFFINS

Steps:

• Preheat oven to 350 °F (175 °C). Spray muffin tin with cooking spray like Pam (can also use mini bundt muffin pan). Spoon cooked sausage in to the tin, filling 1/2 way. Mix eggs, cream and other additions (optional: cheese, salsa, bacon, onion - be creative) together and spoon on top of the sausage until almost full. Bake for about 20 minutes, until eggs are done and slightly golden. Remove from oven and let sit for a couple minutes. Gently use a spoon to remove the "muffin like" creations.