Good morning everyone! I’m excited to share a new breakfast recipe and two new books that I’m reading this week. Last week my health took a little turn on me and I’m sort of catching up this week with posts, tags, and awards. I hope you’ll be pleased with this week’s post!
I decided to make something fairly easy this morning. I ended up with a ton of eggs and thought this recipe would help use them up. Let’s get started!
Egg Muffin Cups
Ingredients to make 24 muffin cups – Easy to cut the recipe down to half if this is too many.
1 Pound of bulk sausage of your choice (I like farmland sausage because it’s MSG free)
Roughly 2 1/2 cups of finely chopped onion and bell pepper (I used green & red)
1/2 tsp of salt – less if your sausage is heavily salted
3/4 tsp pepper
1 heaping cup of shredded cheddar cheese
Preheat your oven to 350 degrees. I used convection because I’m cooking two trays and want them to be evenly cooked. Grease your pans or add liners.
Cook your sausage in a skillet. Break up the sausage into small little chunks. While the sausage is cooking you can chop up your onion and pepper and prepare the cheese and spices. Drain the sausage.
Beat all the eggs in a bowl and then add everything else in.
Measure out into the muffin cups. I used a ladle and left about a half inch space from the top of the pan.
Bake for 22-25 minutes in the oven, or until solid and can be removed whole.
Take them out and let them cool just for a few minutes. Remove and serve.
I would recommend using liners with a square pan as a few of mine were difficult to remove, even after spraying.
What I love about these is that you can add what you want to. I was thinking next time I might add in some tomato. You can omit the sausage and add something else. Experiment with the ingredients you like.
Garnish if preferred. I used some chopped green onion and fresh cracked pepper.
Super simple and yummy!