On-The-Go Breakfast Muffins Recipe
Kickstart your morning with this On-The-Go Breakfast Muffins Recipe, featuring spicy sausage, eggs, and vegetables. Perfect for a quick, delicious, and protein-packed breakfast. This delightful breakfast idea is for the whole family.
Servings: 12 muffins
Equipment
- muffin pan
- knife
- skillet
- paper muffin cups
Ingredients
- 1 pound spicy or regualar ground sausage
- ¼ cup diced bell peppers (I used red and green)
- ¼ cup diced onion
- 7 eggs, DIVIDED (you will use 5 eggs for the scrambled and 2 for the muffin batter)
- 2 cups flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk (I used 2% milk)
- ½ cup canola oil
- 1 cup shredded cheddar cheese, DIVIDED
Instructions
- Preheat oven to 400 degrees. Grease or line muffins cups with liners.
- In a large skillet, brown the sausage, breaking it up into small pieces, over medium heat for 6-8 minutes or until no longer pink. When the sausage is just about done, add the bell pepper and onions. Cook until vegetables are soft and sausage is done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
- 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.
- In a large bowl, whisk flour, sugar, baking powder and salt to combine.
- In another bowl, whisk remaining 2 eggs, milk and oil until blended. Add this to the flour mixture and stir just until moistened.
- Fold in ⅔ cup cheese, sausage and scrambled eggs.
- Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese.
- Bake 12-15 minutes or until a toothpick inserted in center comes out clean.
- Cool 5 minutes before removing from pans to wire racks. Serve warm.
- 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.
Notes
- Substitute the spicy sausage for a regular breakfast sausage, breakfast turkey sausage, or even a plant-based sausage.
- Omit the vegetables if you prefer or substitute them for cooked broccoli, fresh spinach, cooked mushrooms, or even zucchini.
- Spice the muffins up with some red pepper flakes or a dash of cayenne.
- The muffins make a great addition to an easy breakfast charcuterie board.
- The breakfast muffins can be eaten cold, too. Add them to school lunch boxes.