Dive into these CHEESY SAUSAGE AND EGG MUFFINS packed with juicy turkey sausage, tender green onions, and ooey-gooey cheese. A low-carb breakfast marvel ready in just 35 minutes!
Gather ’round, foodie friends, for a tale of breakfast mastery. I remember waking up to the aroma of these little gems being crafted in my grandmother’s kitchen on crisp Sunday mornings. She’d hum an old tune, dancing around in her fuzzy slippers, whisk in hand. These muffins were her secret weapon to lure every sleepyhead out of bed. As I inherited her recipe book, I realized that her CHEESY SAUSAGE AND EGG MUFFINS weren’t just a delightful morning treat, but also a symbol of our family’s tradition of gathering around food, love, and laughter.
Cheesy Sausage And Egg Muffins:
Okay, why should you absolutely not skip making these? First, they are the very definition of low-carb wonders, ensuring you’re fueling your day right. Secondly, the prep? A breezy 5 minutes! That’s quicker than deciding what to wear! Third, versatility is its middle name; perfect for a snazzy brunch, a grab-and-go snack, or even a quirky breakfast-for-dinner. And let’s not forget, these are freezer-friendly bad boys. Make a big batch, and you’ve got a stash ready to impress!
Ingredients For Cheesy Sausage And Egg Muffins:
Let’s break down this culinary orchestra. Eggs, nature’s perfect protein package, form our base. Then we’ve got skim milk; but if you’re feeling fancy, feel free to jazz it up with dairy-free milk or even cream for an extra luxurious bite. Salt and pepper? Well, they’re the ever-reliable rhythm section. Our turkey sausage is the unsung hero, delivering that juicy punch – but if turkey’s not your jam, you could swing with pork or beef. Green onions add a fresh and zesty pop. And the cheese blend? That’s the showstopper – melty, cheesy goodness that takes this dish to legendary status.
How To Make Cheesy Sausage And Egg Muffins:
Let’s embark on this muffin-making journey together!
Oven Lovin’: First and foremost, let’s set the stage – preheat that oven to a toasty 375F. Now, to prevent any muffin mutinies, give your muffin pan a generous coat of cooking spray. And I mean every nook and cranny. No sticky situations here!
Whisk It Real Good: Grab a roomy bowl and crack in those eggs. Pour in the milk (or your alternative), sprinkle the salt, and pepper, then whisk till it’s all silky smooth.
Flavour Party: Time to introduce our main players. Toss in the diced sausage and those fresh green onions. Give it a good ol’ stir to ensure everyone’s mingling well.
Pour & Adorn: Use your 1/4-cup measure (precision is key) to fill up those muffin cavities. They should be about 3/4 full. Now for the grand finale, generously crown each one with that delectable cheese.
Bake & Gaze: Pop them into the oven and let the magic happen for roughly 30 minutes. Pro tip: Sneak a peek at the 20-minute mark. You’re aiming for a light golden hue and a sturdy set.
Cool & Serve: Once done, let them relax on a wire rack for about 10 minutes. A gentle run around the edges with a knife will help you serve them up with ease.
Alright, left with a few uneaten muffins (kudos to your self-control)? Pop those beauties into an airtight container and into the fridge they go for up to 4 days. But, if you’re thinking long term, wrap them individually in plastic wrap, place them in a zip-top bag, and voilà! A freezer stash ready for the next couple of months. When hunger strikes, microwave them for a minute or two and you’re golden.
Variations and Substitutions:
Feeling adventurous? Here are some fun twists:
- Meat Swap: Not a turkey fan? Go for chicken sausage, spicy chorizo, or even a vegetarian substitute.
- Cheese Please: Cheddar, feta, mozzarella – the cheesy world is your oyster. c. Veggie Vibe: Toss in some diced bell peppers, mushrooms, or even spinach for a wholesome touch. d. Spice It Up: A pinch of red pepper flakes or a splash of hot sauce for those who like a fiery kick in the morning!
So, don your apron, whisk in hand, and channel your inner grandma. It’s muffin-making time! 🍳🧀🥖🕺🏻
Cheesy Sausage And Egg Muffins
- 8 large eggs
- 1/4 cup skim milk alternative options: dairy-free milk, half-and-half, or cream
- 1 teaspoon kosher salt adjust to preference
- 1/2 teaspoon freshly ground black pepper adjust to preference
- One 13-ounce precooked turkey sausage finely diced (other sausage varieties such as pork or beef are also acceptable)
- 1/2 cup green onions finely sliced
- 16 tablespoons shredded cheese blend
- Begin by preheating the oven to a temperature of 375°F (190°C). Ensure that a Non-Stick 12-Cup Regular Muffin Pan is thoroughly coated with cooking spray to prevent sticking. It is recommended to apply the spray both to the base and sides of each cavity.
- In a sizeable mixing bowl, combine the eggs, skim milk (or chosen alternative), salt, and pepper. Whisk the mixture until thoroughly blended.
- To the aforementioned mixture, add the finely diced turkey sausage and sliced green onions. Stir until all components are evenly distributed.
- Proceed to fill the cavities of the prepared muffin pan. It is suggested to use a 1/4-cup measure to ensure consistency. Each cavity should be filled approximately 3/4 full.
- Generously distribute the shredded cheese blend over each filled cavity. The suggested quantity is about 1 to 2 tablespoons for each muffin.
- Place the muffin pan in the preheated oven and bake for a duration of roughly 30 minutes. However, it is prudent to begin checking the muffins after 20 minutes, as baking times may vary based on oven specifications and other factors. The muffins should appear lightly golden and be firm upon completion.
- After baking, allow the muffins to cool within the pan for approximately 10 minutes. To aid in the removal of the muffins, it may be necessary to run a small knife around the rim of each cavity.