Back to School: Breakfast on-the-Go Muffins (and a Giveaway)
These Breakfast on-the-go Muffins are filled with a spicy sausage, eggs, veggies, and cheese which can easily be frozen for a quick "heat and go" breakfast any day of the week.
  • 1 lb spicy or regualar ground sausage
  • ¼ cup diced bell peppers
  • ¼ cup diced onion
  • 7 large eggs, divided
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup 2% milk
  • ½ cup canola or vegegtable oil
  • 1 cup shredded cheddar cheese, divided
  1. Preheat oven to 400°. Grease or line muffins cups with liners.
  2. In a large nonstick skillet, cook and crumble sausage over medium heat 6-8 minutes or until no longer pink. When sausage is just about done, add the bell pepper and onions. Cook until vegetables are soft and sausage is done.
  3. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
  4. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and cooked through (scrambled eggs.) Remove from heat.
  5. In a large bowl, whisk flour, sugar, baking powder and salt to combine.
  6. In another bowl, whisk remaining 2 eggs, milk and oil until blended. Add this to the flour mixture and stir just until moistened.
  7. Fold in ⅔ cup cheese, sausage and scrambled eggs.
  8. Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese.
  9. Bake 12-15 minutes or until a toothpick inserted in center comes out clean.
  10. Cool 5 minutes before removing from pans to wire racks. Serve warm.
  11. Can be frozen once cooled: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Recipe by Blogghetti at