These Veggie and Chicken Sausage Muffins are a delicious and savory option for breakfast, brunch, or as a light meal. Made with eggs, milk, chicken sausage, and mixed vegetables, they are a healthy, protein-packed treat that can be customized with your favorite vegetables. The addition of chicken sausage adds flavor and richness to these muffins, making them both satisfying and nutritious.
Preparation, Cooking, and Total Times:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6-8 muffins
- Cuisine: Savory, Breakfast
Ingredients:
- 6 medium-sized eggs
- 4 tbsp milk or cream (for a creamier texture)
- Salt and pepper, to taste
- 2 tbsp chopped chicken sausage (or your preferred sausage)
- 1.5 cups mixed veggies (any vegetables you like, such as bell peppers, spinach, onions, or zucchini)
- Muffin tin (for baking)
Step-by-Step Cooking Directions:
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease or line a muffin tin with muffin liners to prevent sticking.
2. Prepare the Vegetables and Sausage:
- Chop the mixed veggies into small pieces. You can use a combination of vegetables like bell peppers, spinach, onions, zucchini, or any vegetables you prefer.
- Chop the chicken sausage into small bits. If using store-bought sausage, feel free to adjust the amount based on your preference for a more meaty or veggie-forward muffin.
3. Cook the Sausage and Veggies:
- Heat a pan over medium heat and add the chopped chicken sausage. Sauté it for 3-4 minutes, or until lightly browned.
- Add the mixed veggies to the pan and sauté them for another 2-3 minutes, until softened. Season with a little salt and pepper. Remove from heat and set aside.
4. Make the Egg Mixture:
- In a bowl, whisk the eggs with the milk (or cream) until smooth and combined. Season with salt and pepper to taste.
- If you want a creamier muffin, you can increase the amount of cream in place of milk.
5. Combine Ingredients:
- Add the cooked sausage and veggies to the egg mixture, stirring gently to combine. Make sure the vegetables and sausage are evenly distributed throughout the egg mixture.
6. Fill the Muffin Tin:
- Pour the mixture into the prepared muffin tin, filling each muffin cup about 3/4 full. This recipe should yield about 6-8 muffins, depending on the size of your muffin tin.
7. Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and set in the center. You can test the doneness by inserting a toothpick into the center of a muffin—it should come out clean.
8. Serve:
- Let the muffins cool for a few minutes before removing them from the tin.
- Serve warm as a hearty breakfast, brunch, or snack. These muffins are great on their own or paired with a side salad, avocado toast, or fresh fruit.
Serving Suggestions:
-
With a Side Salad:
Serve these muffins with a fresh green salad topped with a light vinaigrette for a complete, balanced meal. -
For Breakfast:
Pair these muffins with a smoothie or a side of fruit for a filling breakfast that’s packed with protein and veggies. -
With Hot Sauce or Salsa:
Top your muffins with a drizzle of hot sauce, salsa, or a dollop of sour cream for extra flavor and zest. -
As a Snack:
These muffins make a perfect snack to pack for lunch or on-the-go. They store well in the fridge for a few days and can be reheated in the microwave for a quick bite.
Cooking Tips:
-
Customize with Veggies:
Feel free to mix up the vegetables to suit your preferences. Try spinach, broccoli, mushrooms, or tomatoes for a different flavor. -
Make it Spicy:
For a bit of heat, add chili flakes, jalapeños, or hot sauce to the egg mixture or sprinkle on top before baking. -
Make them Dairy-Free:
If you prefer a dairy-free version, simply substitute the milk and cheese with plant-based milk and leave out any dairy ingredients. -
Add Cheese:
Feel free to sprinkle shredded cheese (like cheddar or mozzarella) into the muffin mixture for a cheesier version. -
Store Leftovers:
These muffins can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months and reheat in the oven.
Variations to Try:
-
Vegan Muffins:
Replace the eggs with flax eggs or chia eggs, and use dairy-free milk and vegan sausage for a plant-based version. -
Spicy Chicken Sausage Muffins:
If you prefer a bit of spice, use spicy chicken sausage or add some cayenne pepper to the mixture for an extra kick. -
Muffins with Spinach and Feta:
Add spinach and crumbled feta cheese for a Mediterranean-inspired muffin. The tangy feta will add great flavor. -
Bacon and Veggie Muffins:
Add crispy bacon bits instead of chicken sausage for a smoky, savory variation. -
Low-Carb Version:
Substitute almond flour or coconut flour for the regular flour to make these muffins lower in carbs.
Conclusion:
These Veggie and Chicken Sausage Muffins are a flavorful, nutritious, and easy-to-make meal option. Packed with protein, vegetables, and savory goodness, they make a great addition to any meal of the day. Whether you enjoy them as a filling breakfast, a light lunch, or a snack, these muffins will quickly become a favorite in your recipe repertoire.
Frequently Asked Questions (FAQs):
-
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, such as turkey sausage, pork sausage, or vegetarian sausage. -
Can I make these muffins ahead of time?
Yes, these muffins can be prepared ahead of time and stored in the refrigerator for 2-3 days. You can also freeze them for up to 3 months and reheat them in the microwave. -
How do I store leftovers?
Leftover muffins can be stored in an airtight container in the fridge for up to 3 days or frozen for later use. -
Can I add cheese to the muffins?
Yes, you can sprinkle shredded cheese into the muffin mixture or on top of the muffins before baking for a cheesier version. -
Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables. Just make sure to thaw and drain them well before adding them to the muffin mixture. -
Can I use non-dairy milk for this recipe?
Yes, you can substitute almond milk, soy milk, or oat milk for the regular milk. -
Can I add more spices?
Absolutely! Feel free to add spices such as paprika, cumin, or oregano to suit your taste. -
How do I know when the muffins are done?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. -
How can I make these muffins fluffier?
To make them fluffier, ensure that you don’t overmix the batter, and you can also add baking powder to give them extra rise. -
Can I make these muffins without eggs?
Yes, you can substitute the eggs with flax eggs or chia eggs to make these muffins vegan.