Healthy Sausage & Cheese Breakfast Egg Muffins
These savory egg muffins are packed with protein, sausage, and cheese, making them perfect for healthy meal prep and busy mornings. Easy to make ahead and simple to reheat, they’re a grab-and-go breakfast that fits just as easily into lunchboxes as it does into your weekly routine.
Servings: 12
Ingredients
- 1 lb uncooked ground sausage
- 1 cup Bisquick
- 6 large eggs
- 2 cups shredded cheddar cheese
- ½ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 red bell pepper
- 1 cup fresh spinach
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
- In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan, leaving a little grease behind.
- Chop the bell pepper and roughly chop the spinach.
- Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
- Fold in the sautéed vegetables and cheddar cheese.
- Scoop the mixture evenly into the prepared muffin pan, filling each cup full.
- Bake for 18–20 minutes, or until muffins are set and golden on top.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Garnish with fresh parsley before serving.