Sausage Egg Muffins Recipe

Eggs: The base of the muffins, providing structure and protein.

Shredded cheese: Adds a creamy, melty texture and flavor.

Cooked sausage: Provides a savory, meaty element to the muffins.

Milk: Helps to create a smoother, more cohesive mixture.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a touch of spice and depth to the flavor.

When preparing the eggs mixture, ensure you whisk thoroughly to incorporate air, which will make your muffins fluffier. Additionally, when adding the shredded cheese and crumbled sausage, fold them in gently to distribute evenly without deflating the mixture.

• eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg to make a vegan alternative.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan option.

• shredded cheese - Substitute with dairy-free cheese: Use a plant-based cheese for a lactose-free alternative.

• cooked sausage, crumbled - Substitute with cooked ground turkey: Ground turkey is a leaner option compared to sausage.

• cooked sausage, crumbled - Substitute with vegetarian sausage: Use a plant-based sausage for a vegetarian alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in most recipes.

• milk - Substitute with oat milk: Oat milk is another dairy-free alternative that adds a creamy texture.

• salt - Substitute with herb seasoning: Use a blend of herbs to reduce sodium intake while adding flavor.

• pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper instead of black pepper.

• Allow the sausage egg muffins to cool completely after baking. This prevents condensation and sogginess when stored.
• Place the cooled muffins in an airtight container or a resealable plastic bag. For added freshness, wrap each muffin individually in plastic wrap before placing them in the container.
• Store the container in the refrigerator if you plan to consume the muffins within 3-4 days. This keeps them fresh and ready for a quick breakfast or snack.
• For longer storage, place the wrapped muffins in a single layer on a baking sheet and freeze them for about 1-2 hours. This initial freezing step prevents the muffins from sticking together.
• Once the muffins are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When you're ready to enjoy a muffin, remove it from the freezer and either thaw it in the refrigerator overnight or reheat it directly from frozen.
• To reheat, microwave the muffin on high for 30-60 seconds or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• For an extra touch, serve the reheated muffins with a side of fresh fruit or a dollop of sour cream to enhance the flavors.

• For a quick and easy reheat, use the microwave. Place the sausage egg muffins on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 30-45 seconds or until warmed through. This method keeps them moist and ready to enjoy in no time.

• If you prefer a slightly crispier texture, opt for the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until heated through. This method is perfect for maintaining that freshly-baked feel.

• For those who love the convenience of an air fryer, preheat it to 320°F (160°C). Place the muffins in the basket in a single layer and heat for 3-5 minutes. This method gives them a delightful crisp on the outside while keeping the inside tender and delicious.

• If you have a toaster oven, it can also be a great option. Preheat to 350°F (175°C) and place the muffins on the rack or a baking sheet. Heat for about 8-10 minutes. This method is a fantastic middle ground between the microwave and the oven, offering both speed and texture.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and add a small amount of butter or olive oil. Place the muffins in the skillet, cover with a lid, and heat for 5-7 minutes, flipping halfway through. This method adds a lovely, slightly crispy edge to the muffins.

• Oven: Used to bake the sausage egg muffins at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to mix in the shredded cheese and crumbled sausage.

• Whisk: Used to blend the eggs, milk, salt, and pepper until smooth.

• Muffin tin: Used to hold the egg mixture in individual portions for baking.

• Cooking spray: Used to grease the muffin tin to prevent the muffins from sticking.

• Measuring cups: Used to measure out the milk, shredded cheese, and cooked sausage accurately.

• Measuring spoons: Used to measure the salt and pepper accurately.

• Spatula: Used to stir in the shredded cheese and crumbled sausage into the egg mixture.

• Cooling rack: Used to cool the muffins slightly after baking before removing them from the tin.

Pre-cook the sausage: Cook and crumble the sausage ahead of time and store it in the fridge. This will save you time when assembling the muffins.

Use a measuring cup: Pour the egg mixture into a measuring cup with a spout for easy and even distribution into the muffin tin.

Shred cheese in bulk: Shred a large batch of cheese and store it in the fridge. This will save you from shredding cheese every time you make the recipe.

Line the muffin tin: Use silicone liners or paper liners in the muffin tin for easy cleanup and quick removal of the muffins.