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Delicious egg muffins with sausage
Tasty, easy to make breakfast with eggs, vegetables and sausage
EQUIPMENT
- 1 muffin pan or cupcake bowls
INGREDIENTS
- 9 eggs
- 3 tbsp olive oil, sunflower oil or butter
- 1 sausage
- 1 red bell pepper
- 1 small can sweet corn
- 150 g cheese
- 1 young onion
- 1 tsp salt
- tsp black pepper
- 2 tbsp fresh parsley
- additional ingredients by choice
INSTRUCTIONS
- Preheat the oven to 350°F
- Brown the sausage in a pan or boil it in hot water for 5 minutes.
- Dice the ingredients to small pieces, including the sausage. Slice the parsley.
- Grease the pan with some olive oil or butter
- Whisk the eggs in a bowl, add salt and black pepper
- Fill the lined muffin pan first with diced sausage and continue with vegetables and cheese or/and any additional ingredients all the way ⅔ of the way up.
- Cover the sausage and vegetables with egg mixture.
- Bake the egg muffins at 350°F for 30 minutes, or until a toothpick placed in thecenter comes out clean.
- Sprinkle with fresh parsley and serve
NOTES
- Muffins will expand, so don’t fill the cups up to the top. Leave about ⅓ of space for each muffin.
- Don't worry if the muffins grow out of the pan while baking them; they will come down after you take them out of the fridge.
- Every oven is different, so check the muffins to see how long they take to cook in your oven.
- Once they cool completely, wrap them in cling film and keep them in the fridge for up to 3 days or in the freezer for up to 2 months.
- Take them out of the fridge or reheat them in the microwave for about 30 seconds. The reheating time may vary, but you don’t want to overheat them. Otherwise, the egg muffins will get a rubbery texture.
- You can similarly reheat frozen egg muffins and refrigerated muffins. But they may need more time in the microwave. You can also heat them in an oven or air fryer preheated to 350°F for a few minutes. Just heat them until they are warmed through.
Nutrition
Calories: 472kcal | Carbohydrates: 6g | Protein: 25g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 421mg | Sodium: 1106mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2027IU | Vitamin C: 43mg | Calcium: 334mg | Iron: 2mg