Sausage & Egg Muffins
These Sausage and Egg Muffins are delicious, filling, easy to make ahead and freezer friendly. What more could you want in a breakfast food?
Servings: 12 muffins
Calories: 171kcal
Ingredients
- 1 pkg breakfast sausage (to make these gluten free, make sure your sausages are gluten free too)
- 9 eggs I only buy extra large eggs - I think they're better value
- 1 cup cheese I used cheddar
- 1 tbsp green onions chopped
- 1 tbsp dried parsley
Instructions
- Take breakfast sausage out of casings and add the sausage to a preheated frying pan. Fry until well cooked. Use a slotted spoon to scoop sausage out and leave most of the fat behind. Drain sausage on paper towel.
- Grease a muffin tin (I know it seems weird, with all the sausage, but you don't want your eggs to stick) and divide the cooked sausage between all the cups. Grate cheese and divide it between the muffin cups.
- In a large bowl, use a fork to whip up eggs. Add chopped green onions dried parsley. Divide the egg mixture between the muffin cups.
- Bake in a preheated 350 degree F oven for about 17 minutes - or until eggs are set. Enjoy! :)
Nutrition
Calories: 171kcal | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 286mg | Potassium: 128mg | Vitamin A: 300IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1mg