8 large eggs
½ cup milk or cream (whole milk, half-and-half, or unsweetened almond milk)
1 cup (about ½ lb) cooked sausage, crumbled
(use breakfast sausage, turkey sausage, or plant-based crumbles)
1 cup shredded cheddar cheese (or mozzarella, pepper jack, etc.)
½ cup bell peppers, diced (any color)
¼ cup onion, finely chopped (optional)
1 tbsp fresh parsley or chives, chopped (adds freshness)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Cooking spray or butter (for greasing)
🔥 Pro Tip: Use leftover cooked meat or rotisserie chicken for even faster prep!
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 375°F (190°C).
Generously grease a 12-cup muffin tin with non-stick spray or butter (or use silicone liners for easy release).
2️⃣ Mix Fillings
In a large bowl, combine:
Cooked sausage
Cheese
Peppers, onion, herbs
3️⃣ Make the Egg Base
In another bowl, whisk:
Eggs
Milk/cream
Garlic powder, onion powder, salt & pepper
4️⃣ Combine & Fill
Pour egg mixture over the sausage and veggies.
Gently stir until well blended.
Divide evenly among muffin cups — fill about ¾ full.
5️⃣ Bake to Golden Perfection
Bake 18–22 minutes, until edges are golden and centers are set.
A toothpick should come out clean.
6️⃣ Cool & Remove
Let cool 5 minutes.
Run a knife around edges if needed, then pop them out.
🍽️ Serving Ideas:
On their own — hot, warm, or room temp
With avocado slices or fruit salad
Reheated in microwave or toaster oven
🌈 Variations & Pro Hacks
🌱 Vegetarian? Skip sausage — add mushrooms, black beans, or spinach
🥬 Extra Veggies: Add spinach, zucchini, or broccoli (sauté first to remove moisture)
🧀 Cheese Swap: Try feta, goat cheese, or Swiss
🔥 Spicy Kick: Use spicy sausage or add jalapeños/dash of hot sauce
🧊 Make-Ahead Magic: Keeps 4 days in fridge, up to 3 months in freezer
❄️ Freeze It! Cool completely, wrap individually, freeze — reheat in microwave (60–90 secs)
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