Easy 4-Ingredient Sausage Breakfast Muffins

Ingredients

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Serving Size: 2 muffins

Cooking Intensities & Temperature

• Stovetop Intensity: Medium-High Heat ( $375^\circ\text{F}$ / $190^\circ\text{C}$ surface temp) for browning the sausage.
• Oven Temperature: $375^\circ\text{F}$ ( $190^\circ\text{C}$ / Gas Mark 5) on the center rack position.
• Internal Doneness Metric: Insert a toothpick into the center of a muffin; it should come out clean. An instant-read meat thermometer inserted into the center should read $160^\circ\text{F}$ ( $71^\circ\text{C}$ ).

Ingredients

• 1 lb (450g) Ground Breakfast Sausage (Pork, Turkey, or Chicken sausage; mild or spicy)
• 8 Large Eggs
• 1 cup (115g) Sharp Cheddar Cheese , shredded
• 1 cup (30g) Fresh Baby Spinach , finely chopped

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) . Generously spray a standard 12-cup muffin tin with non-stick cooking spray, or line each cup with silicone baking liners.
2. Tip: Eggs tend to stick to metal pans, so do not skip spraying liberally—even if using a non-stick pan.

Step 2: Brown the Sausage

1. Place a skillet over medium-high heat . Add the 1 lb of ground breakfast sausage. Use a wooden spoon or meat chopper to break the sausage into fine crumbs as it cooks. Stir frequently for 5 to 7 minutes until the meat is fully browned and no pink remains.
2. Remove the skillet from the heat, carefully drain off any excess fat, and let the sausage cool slightly for 3–5 minutes.

Step 3: Whisk the Eggs

1. While the sausage is cooling, crack the 8 large eggs into a large mixing bowl. Whisk vigorously for about 60 seconds until the yolks and whites are completely blended and light fluffiness forms. Season with a small pinch of salt and fresh black pepper if desired.

Step 4: Combine the Fillings

1. Add the browned sausage, 1 cup of shredded sharp cheddar cheese , and 1 cup of finely chopped baby spinach directly into the egg mixture. Fold gently with a spatula until all four ingredients are evenly distributed throughout the liquid egg base.

Step 5: Fill the Muffin Tin

1. Divide the mixture evenly across the 12 prepared muffin cups . Each cup should be approximately $\frac{3}{4}$ full . If any sausage or cheese settles at the bottom of the bowl, scoop equal portions into the cups so each muffin has a balanced ratio.

Step 6: Bake to Perfection

1. Place the muffin tin on the middle rack of your preheated oven. Bake at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 18 to 20 minutes .
2. The muffins are done when they have puffed up, the centers are set and spring back lightly when pressed, and the edges turn lightly golden brown.

Step 7: Cool and Serve

1. Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes . They will deflate slightly as they cool, which is completely normal. Run a butter knife around the edges of each cup to release the muffins smoothly, then serve warm.

Nutrition

Calories: 310 kcal · Protein: 21.0 g · Fat: 24.0 g Saturated Fat: 9.5 g · Carbohydrates: 1.5 g Dietary · Saturated Fat: 9.5 g Trans · Fiber: 0.3 g · Sugar: 0.5 g · Sodium: 580 mg