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Cheesy Egg Muffins with Chicken Sausage and Veggies finished dish

Cheesy Egg Muffins with Chicken Sausage and Veggies

Recipe card for Cheesy Egg Muffins with Chicken Sausage and Veggies.
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Servings: 6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 6 medium-sized eggs
  • 4 tbsp (60 ml) milk or cream
  • 2 tbsp (30 g) chopped chicken sausage
  • 1.5 cups (225 g) mixed veggies any of your choice
  • 1/2 cup (60 g) shredded cheese
  • 1 tbsp (14 g) butter
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin with butter or non-stick spray.
  3. Prepare Egg Mixture: In a large bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.
  4. Cook Sausage and Veggies: Melt butter in a pan over medium heat.
  5. Add chopped chicken sausage and mixed veggies.
  6. Sauté until the vegetables are tender, about 5 minutes.
  7. Fill Muffin Cups: Divide the sausage and vegetable mixture evenly among the greased muffin tin cups.
  8. Add Egg Mixture: Pour the egg mixture over the sausage and veggies, filling each muffin cup about 3/4 full.
  9. Add Cheese: Sprinkle shredded cheese on top of each cup.
  10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
  11. Cool and Serve: Remove the muffins from the oven and let them cool slightly before serving.

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