This easy sausage egg muffins recipe is perfect for a quick breakfast or brunch option that's packed with protein and flavor. They're easy to make and customizable to your taste!
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
In a large skillet, cook breakfast sausage over medium heat until browned. Drain excess fat.
In a large bowl, whisk together eggs, cheese, bell pepper, green onions, salt, and black pepper.
Add cooked sausage to the egg mixture and stir until well combined.
Divide the mixture evenly among the prepared muffin cups.
Bake for about 20 minutes, or until the egg muffins are set and lightly golden.
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
These muffins can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the microwave for a quick breakfast on the go.