Sausage Egg Muffin Cups Recipe

Sausage Egg Muffin Cups Recipe: It only takes 30 minutes to prepare these delicious sausage and egg muffins. These are ideal for a light snack or breakfast.

These can be prepared in advance, chilled, and then reheated right before serving. In actuality, they taste great just out of the refrigerator!
I adore how easy these meaty muffins are to make! They taste fantastic heated or at room temperature, are simple to prepare, and are portable if needed.

These are quite simple to make if you use store-bought sausage meat. However, I still think this is a simple recipe even if you decide to make your own sausage mixture.

Sausage Egg Muffin Cups Recipe

Ingredients

Instructions

• Set oven temperature to 400°F.
• Cut the sausage meat into eight pieces that are the same size. Spoon each spoonful into a muffin tin cup that is nonstick. If the cups are nonstick, there’s no need to grease them.

• Using your hands, press the meat into a meaty shell that covers the sides and bottom of the cups.
  In each cup, crack an egg (see comments below).
• The egg whites should set after the muffins are baked. About 20 minutes should pass throughout this.

• Allowing the muffins to cool slightly in the pan will make them easier to handle. Once that happens, move the muffins to a platter, top with some red pepper flakes and dried parsley, and serve.

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Notes

• You will need to pour out some of the egg whites if you are using large eggs so that they don’t overflow. Crack every egg into a little basin. Gently remove half of the egg white and then transfer the remaining egg into a meaty shell. Continue with every egg.

• Whole Foods sells Italian pork sausage that I use. You can also use any ground meat of your choice to make your own homemade sausage. Ground beef, bison, hog, poultry, turkey, and lamb are among the options. They’d all be delicious in this recipe.

Nutrition

• Serving: 1 muffin
• Calories: 244 kcal
• Carbohydrates: 0.1g
• Protein: 15g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 435mg

TIPS

Variations

• I almost always follow the recipe exactly since I adore it that way. But here are some suggestions if you want to change up the basic recipe:

• Experiment with various ground meats and add your own seasoning. You might sample turkey, lamb, chicken, bison, and pork.

• Whisk the eggs with salt and pepper and pour the mixture into the meaty cups instead of breaking the eggs whole into the sausage shells.

• Include other spices, like onion and garlic powder.
• Before baking, sprinkle the muffins with shredded cheese.

Serving recommendations

• These muffins are frequently served during brunch, occasionally accompanied by a side dish of broiled tomatoes. I prepare the muffins first, then quickly broil the tomatoes while keeping them covered with foil to keep them warm.
• They go well with roasted cherry tomatoes on the side for dinner as well. In my oven, I cook both meals at 400°F.
• Reheated or cold leftovers make a satisfying afternoon snack on their own.

Keeping leftovers

• The leftovers can be stored for up to four days in the refrigerator in an airtight container. Use the microwave to reheat them. Surprisingly, they taste even better cold, right out of the refrigerator.
• These muffins can also be frozen for up to three months in freezer bags. Gently thaw them in the refrigerator and then quickly reheat them in the microwave, or microwave them straight from the freezer for as long as 30 seconds on each side, extending the time if necessary.