These sausage and scallion egg muffins are a perfect grab-and-go breakfast option. Packed with protein and flavor, they make for a satisfying and savory start to your day. This recipe is easy to make and can be customized with your favorite toppings. Whether you're a busy professional or a student on the go, these muffins are a convenient and delicious way to fuel your morning.
Ingredients
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked sausage, crumbled
- 1/4 cup chopped scallions
- 1/2 cup shredded cheddar cheese
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Add the cooked sausage, chopped scallions, and shredded cheddar cheese to the egg mixture. Stir until well combined.
- Pour the egg mixture into the greased muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes.
- Use a butter knife or offset spatula to gently loosen the edges of the muffins from the tin, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
