Egg Muffins

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September 7, 2012 by Suzanne

I recently discovered these wonderful “muffins,” and they’ve been a hit in our house ever since. They are savory instead of sweet, and you can add whatever kinds of goodies to them that you can think of.


16 oz pork sausage – no casings (I use breakfast sausage)

1/4 cup heavy cream

12 large eggs

1 tsp pepper

1 tsp salt

Vegetables: I like to use onion and diced mushrooms. Anything you want to put in is fair game, but I think some sort of onion/chive/shallot/green onion should always be added.

Grated Cheese: Whatever kind you like: Cheddar, Colby-Jack, Parmesan, Mexican…

Preheat your oven to 350° and spray your muffin tins with cooking spray, or grease them the old fashioned way. This recipe makes 12 muffins, and in case you’re wondering, silicon muffin “tins” work just fine.

Cook the sausage in a skillet with whatever vegetables need to be cooked, like onions or green peppers. When the sausage is cooked, spoon it equally into the muffin tins.

In a bowl, mix the eggs, cream, salt and pepper. If you want to put in some salsa, add it in with the eggs. Spoon the egg mixture equally over the sausage in the muffin tins. It should be enough to cover the sausage in each tin.

Sprinkle some cheese over the top of each muffin and bake for about 20-25 minutes until the tops are golden. Let them sit for a minute, because they’ll be piping hot, and then you can use a spoon to take them out and serve them.

They are quite cohesive and they last for a while in a container in the fridge. They are great to heat up when you’re in a hurry and can be eaten on the go. And, as a bonus, they taste really good and are satisfying. If you use onion, mushrooms, and 2 tsp of Parmesan per muffin, there are 206 calories per muffin.


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