Disclosure:
This recipe is a paid partnership with our friends at Kiolbassa Smoked Meats! We have been working with Kiolbassa for over a year, and we are so proud to do so! They’re a family owned company, committed to high quality ingredients. In fact, they’re so confident in their products, they guarantee all of them – or your money back! How cool is that?
Kiolbassa is also committed to giving back. They donate over 10,000 pounds of sausage through their Links of Love program every month to help support food insecure communities, and step up in the face of natural disasters. Partnering with brands that do good is really important to us. Not to mention, their products are all gluten free, and made with high quality ingredients.
Are you running out the door in the morning and realizing you forgot a bite to eat? This sausage egg muffin recipe is the perfect grab and go breakfast, and can easily solve that problem for you. They're low carb, naturally gluten free, and easy to customize with your favorite fillings if you're not into bell peppers.
Read through to find out more about how these breakfast egg muffins come together in a few simple steps. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text. This post is also available as a Google Web Story!
Ingredients:
- Unsalted butter - Just to give the breakfast sausage a nice browned edge in the skillet.
- Kiolbassa Smoked Meats savory breakfast links - This delicious pork breakfast sausage comes fully cooked, so it's super easy to work with. We just brown it up in a skillet for the best results.
- Eggs & milk - We use quite a lot of eggs to make the egg filling mixture, and we mix it with a little milk to thin it.
- Dry seasonings - Kosher salt and black pepper are the only dry seasonings we use, but feel free to mix in what you like here. Some ideas include red pepper flakes and Italian seasoning.
- Unsalted butter - Just to give the breakfast sausage a nice browned edge in the skillet.
- Garlic & onion - Freshly minced garlic and onion taste the best but you could certainly use garlic powder and onion powder instead.
- Red bell peppers - You could use any variety you prefer here, we love red bell peppers. Don't like bell peppers? No problem, you can just leave them out. You could substitute mushrooms, spinach, kale or any other veggie you prefer with your eggs.
- Herbs - There's nothing like a mixture of fresh parsley and chives to ramp up the flavor. You could use green onions, basil, thyme, rosemary, sage, cilantro, or anything you prefer.
- Shredded cheese - We used shredded cheddar cheese, but you could use anything you like, like parmesan, mozzarella, pepper jack, havarti and more!
How To Make Sausage Egg Muffins:
Step 1: Brown the Sausage
Preheat oven to 350°F and preheat a skillet over medium heat. Spray a muffin tin really well with spray to prevent sticking and set aside.
In the hot skillet, melt butter, and add sausage to the hot skillet to brown. Brown on both sides for 1-2 minutes, then remove from the skillet and set aside to cool.
Step 2: Make the Egg Mixture
Meanwhile, in a medium bowl, add eggs, milk, salt, pepper, fresh parsley and chives. Whisk to combine, then mix in the onion, garlic, and red bell pepper, followed by half the cheese and mix again.
Step 3: Add to a Muffin Pan
Pour egg mixture into greased muffin tins. Depending on the size of your eggs and veggies, this recipe can make between 12 and 14 muffins. You may only need one muffin tin if it only comes out to be 12.
You can fill each spot pretty full. The eggs will rise quite a bit when baking, but they will deflate again when they come out of the oven.
Disperse remaining cheese over top of the muffins, followed by pieces of sausage.
Step 4: Bake
Bake for 22-27 minutes, until eggs are completely set. Allow to cool in the muffin pan for a few minutes before removing.
Garnish with parsley and chives. Dig in!
Step 5: Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave.
Tips For The Best Sausage Egg Muffins:
- Get creative and add your favorite veggies or cheeses!
- Feel free to add seasonings as you see fit.
- Reheat gently (by setting your microwaves power to 50%) to ensure egg muffins don't burst when reheated. Allow to cool for a minute or so before enjoying.
Frequently Asked Questions:
No, not necessarily! As long as you grease your muffin tins really well with oil, these egg muffins should pop right out. Make sure to coat the inside of the tin completely.
If you prefer to use paper or silicone liners, feel free, but it's not necessary.
Yes, you can!
Allow the egg muffins to cool completely on a wire cooling rack before storing in a freezer bag, or freezer safe container. For best results, make sure there's no additional air inside the container.
You could also wrap each muffin really well with plastic wrap or parchment paper, and then store inside of a container.
Thaw overnight in the microwave, and then reheat in the microwave.
More Kiolbassa Smoked Meats Recipes To Try:
- Keto 'Potato' Soup (Super Loaded!)
- Chorizo Stuffed Poblano Peppers
- Grilled Smoked Sausage and Shrimp Skewers
- French Toast Pigs in a Blanket with Candied Bacon
- Baked Zucchini Noodles with Smoked Sausage
- 7 Layer Chorizo Dip
- Brown Butter Cornbread with Bacon
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Until Next Time,
Briana & Chamere
Sausage and Egg Muffins with Cheese and Bell Peppers
Ingredients
- 1 tablespoon unsalted butter
- 10 ounces Kiolbassa Smoked Meats savory breakfast links
- 12 large eggs
- 4 ounces milk
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chives, minced (optional)
- 1 tablespoon fresh parsley, minced (optional)
- 1/2 medium yellow onion, minced
- 4 cloves garlic, minced
- 4 ounces shredded cheddar cheese, divided
- 1/2 medium red bell pepper, diced
Instructions
- Preheat oven to 350°F and preheat a skillet over medium heat. Spray a muffin tin really well with spray to prevent sticking and set aside.In the hot skillet, melt butter, and add sausage to the hot skillet to brown. Brown on both sides for 1-2 minutes, then remove from the skillet and set aside to cool.
- Meanwhile, in a medium bowl, add eggs, milk, salt, pepper, fresh parsley and chives. Whisk to combine, then mix in the onion, garlic, and red bell pepper, followed by half the cheese and mix again.
- Pour egg mixture into greased muffin tin(s). Disperse remaining cheese over top of the muffins, followed by pieces of sausage.
- Bake for 22-27 minutes, until eggs are completely set. Allow to cool in the muffin pan for a few minutes before removing. Garnish with parsley and chives. Dig in!
- These will keep for 5 days in the fridge in an airtight container.
Video
Notes
- Get creative and add your favorite veggies, herbs or cheeses!
- You can substitute onion powder and garlic powder for real onion and garlic.
- Chives and parsley are optional.
- Feel free to skip the bell peppers and replace with another favorite vegetable.
- Feel free to add seasonings as you see fit.
- Reheat gently (by setting your microwaves power to 50%) to ensure egg muffins don’t burst when reheated. Allow to cool for a minute or so before enjoying.
- No need to use muffin liners, just grease your muffin tin really well.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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