Quick Egg and Sausage Muffin Cups | Skylar Toth

Skylar Toth

Name: Quick Egg and Sausage Muffin Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: Sargento Block Cheese Fiesta Pepper Jack Natural Cheese; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cebollitas Bunch; El Guapo Garlic Powder; mushrooms; Extra Large Organic Rpc Fg Green Bell Pepper; O Organics Milk, Low Fat, Organic; Tofurky Italian Sausage with Sun-Dried Tomatoes and Basil; Crunch Easter Flatback Egg; McCormick® Air Fryer Loaded Seasoning Mix

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Quick Egg and Sausage Muffin Cups

Serves 615 mins prep10 mins cook

A quick and easy breakfast recipe for egg and sausage muffin cups, perfect for meal prep. Made with veggies, sausage, eggs, and cheese, baked in a muffin tin.

0 servings

What you need

Sargento Block Cheese Fiesta Pepper Jack Natural Cheese

oz cheese

tsp salt

pepper

onion

tsp garlic powder

mushrooms

bell pepper

dash milk

Tofurky Italian Sausage with Sun-Dried Tomatoes and Basil

lb italian turkey sausage

egg

seasoning mix

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Instructions

Chop veggies of choice (e.g., onion, peppers, and mushrooms) and set aside. Sauté sausage of choice, brown and set aside in a bowl. Cook the veggies in the sausage drippings until slightly soft and aromatic. Season with salt, pepper, garlic powder, and any other seasonings you like. Add the cooked veggies and sausage to a greased muffin tin, then pour over whisked eggs (whisked with a dash of milk.) Sprinkle cheese on top and bake at 350°F (175°C) until the egg no longer jiggles in the center, about 10 minutes!

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