Sausage and Cheese Breakfast Muffins

Ingredients

• 1 pound breakfast sausage
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1/4 cup finely diced onion
• 1/4 cup diced bell pepper
• 2 tablespoons chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley, optional
• Cooking spray or a little oil for greasing

Optional Add-Ins

• 1/2 cup chopped spinach
• 1/4 cup cooked and chopped bacon
• 1/4 cup diced mushrooms
• 2 tablespoons diced jalapeño
• 1/4 cup mozzarella or pepper jack cheese

Instructions

1. Cook the Sausage

1. Start by heating a skillet over medium heat. Add the breakfast sausage and cook for about 5–7 minutes, breaking it apart with a spoon or spatula as it cooks.
2. Continue cooking until the sausage is browned and fully cooked. Drain excess grease if necessary and set the sausage aside to cool slightly.
3. Cooking the sausage before adding it to the egg mixture helps prevent excess grease from collecting inside the muffins and ensures that the meat is completely cooked.

2. Prepare the Egg Mixture

1. In a large mixing bowl, crack in the eggs and whisk until the yolks and whites are completely combined.
2. Add the milk, garlic powder, salt, black pepper, and paprika. Whisk again until everything is evenly incorporated.
3. Stir in the shredded cheddar cheese, diced onion, bell pepper, green onions, and parsley if using.
4. Finally, add the cooked sausage and gently stir everything together.

3. Prepare the Muffin Cups

1. Grease a 12-cup muffin pan generously with cooking spray or a small amount of oil. This step is important because the melted cheese and eggs can stick to the pan.
2. Divide the sausage and egg mixture evenly between the muffin cups. Fill each cup approximately three-quarters full, leaving a little room for the muffins to puff as they cook.
3. Preheat your air fryer to 350°F (175°C) for about 3 minutes.
4. Place silicone muffin cups or a suitable small muffin pan into the air fryer basket. Fill each cup with the sausage and egg mixture.
5. Air fry at 350°F (175°C) for approximately 10–14 minutes , depending on the size of your muffin cups and the power of your air fryer.
6. The muffins are done when the eggs are completely set in the center and the tops are lightly golden.
7. If you’re making multiple batches, allow the air fryer to return to temperature between batches and adjust the cooking time slightly if necessary.
8. Tip: Avoid overcrowding the air fryer basket. Good airflow helps the muffins cook evenly.
9. Preheat your oven to 375°F (190°C) .
10. Place the filled muffin pan on the center rack and bake for approximately 15–18 minutes , or until the eggs are completely set and the tops are lightly golden.
11. Remove the pan from the oven and allow the muffins to cool for about 5 minutes before removing them.
12. A toothpick inserted into the center should come out mostly clean when the muffins are finished.

Notes

Allow the breakfast muffins to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days . For longer storage, place the cooled muffins in a freezer-safe container or bag and freeze for up to 2 months for best quality. To prevent them from sticking together in the freezer, you can freeze them individually first and then transfer them to a freezer bag.

Nutrition

Calories: 185 · Protein: 11 g · Fat: 14 g · Carbohydrates: 2 g · Fiber: 0.3 g · Sugar: 1 g · Sodium: 390 mg