Cheese Egg Muffins

Five egg muffins with vegetables and meat on a wire cooling rack.

These cheese egg muffins are fluffy, savory, and packed with breakfast sausage, fresh vegetables, and melted cheese. They bake in individual portions, making them easy to prepare ahead for busy mornings or meal prep.

Course Breakfast, Brunch

Cuisine American, International

Keyword bacon, breakfast recipes, broccoli, cheddar cheese, cheese, cheese egg muffins, egg bites, egg muffin, egg muffin recipe, fluffy, ham and cheese, meal prep, microwave, muffin, muffin pan, muffin tin, reheat, sausage, shredded cheese, spinach, veggies

Prep Time 15

Cook Time 22

Servings Pieces

Calories 131kcal

Author Zuzana Paar

Equipment

1 Muffin Pan
1 Mixing Bowl
1 Whisk
1 Ladle or Spoon

Ingredients

6 Eggs
1/4 Cup Milk
1/2 Cup Red Bell Pepper finely chopped
1/2 Cup Cooked Sausage Pieces
1/4 Cup Spinach chopped fresh
1/3 Cup Shredded Cheddar
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1 Pinch Black Pepper

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C), cook the sausage, and chop the bell pepper and spinach.
Whisk the eggs with milk, garlic powder, salt, and pepper.
Stir in the sausage, bell pepper, spinach, and cheddar until evenly combined.
Divide into 6 muffin cups and bake for about 20 minutes until set and lightly golden.

Notes

Always use cooking spray generously on every part of the muffin pan, including the sides of each muffin cup. Skipping this step makes the egg muffins nearly impossible to remove cleanly.
Cook the breakfast sausage fully before adding it to the batter. Undercooked sausage releases grease into the egg mixture, making the muffins soggy and heavy instead of fluffy.
Fill each muffin cup almost to the top for the best rise and shape. Underfilled cups bake up flat and look more like mini snacks than proper egg cups.

Nutrition