Sausage, Mushroom, And Pepper Breakfast Muffins

Name: Sausage, Mushroom, And Pepper Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces breakfast sausage removed from casing; 1 cup cremini mushrooms; 1/2 red bell pepper; 1/2 yellow bell pepper or green; 1 scallion; 1 tablespoon olive oil; 9 eggs; 1/4 cup whole milk or half and half; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese

Servings: persons

1
Preheat oven to 350u00b0F.
2
Spray a 12-cavity muffin tin generously with nonstick cooking spray.
3
Place two sheets of paper towels on a large dinner plate, and set aside.
4
Set a large skillet over medium-high heat. Place the sausage in the skillet. Cook until browned, about 5-7 minutes, using a rubber spatula to break up the sausage into small pieces as it cooks.
5
Transfer the sausage onto the paper-towel lined dinner plate to drain.
6
Finely mince the scallion and set aside. Cut the mushrooms in half and thinly slice. Finely dice the bell peppers.
7
Return the skillet to the heat and add the olive oil. Once the oil is shimmering, add the mushrooms and peppers. Cook, stirring occasionally, for 6-7 minutes, until the mushrooms are shrunken and browned and the peppers are soft.
8
In a large mixing bowl, whisk together the eggs, milk, scallion, salt, and black pepper. Add the sausage, vegetables, and shredded cheese. Fold with a rubber spatula until the sausage, vegetables, and cheese are evenly distributed.
9
Divide the mixture equally between the 12 cavities of the muffin pan.
10
Bake the egg muffins for 20-25 minutes on the middle rack of oven, until they are golden brown on top and a toothpick inserted in the center comes out clean.
11
Check to see that muffins are done. Remove from oven or add time as needed.
12
Allow the muffins to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle.
13
Plate and serve.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces breakfast sausage removed from casing, 1 cup cremini mushrooms, 1/2 red bell pepper, 1/2 yellow bell pepper or green, and more.

Yes, Sausage, Mushroom, And Pepper Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!