The last few weeks I’ve eaten at least 2 dozen of these sausage & veggie egg muffins. They are so simple and so good.
I’ve been an egg muffin lover for awhile (this is me acknowledging that “egg muffin lover” sounds completely dirty), but I hadn’t made any in awhile. In part – and I know this is a dumb excuse – because I ran out of muffin cups.
I told you I knew that was a dumb excuse. I KNOW THIS.
But then we got this no-muffin-cups-required Green Pan, the egg muffin world cracked open (EGG PUN!) for us again. This pan makes them so easy to make and, more importantly, remove from the pan.
These egg muffin cups are perfect for parents that are always on the go – fixing meals, wiping noses, and cleaning boogers off of closet doors (don’t ask) while forgetting that they need to eat too.
These keep in the fridge for around a week. Remember, egg yolks have some amazing nutrients like choline, vitamin A, and cholesterol that support healthy hormones, immunity, and even mental health. Eat the Yolks!
- 8 eggs
- 16 oz sausage
- 1 red bell pepper, finely chopped (sauté first if you like softer peppers)
- 1 cup cubed & boiled russet potato
- 1/2 cup cheese (or dairy-free cheese) – optional, but adds moisture to your muffins!
- 1/4 tsp. garlic powder
- 1 tsp. oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Preheat oven to 350 degrees.
- Chop the potato into 1/2 inch cubes & place in boiling water until soft (a few minutes). Set aside.
- While potato is boiling, cook sausage on the stovetop. Drain drippings.
- Mix potato, sausage, bell pepper, cheese, and seasonings together.
- Add a spoonful of filling to each muffin cup. Cups should be about 1/2 full.
- Whisk the eggs together, then pour into muffin cups. Give each cup a stir, then add additional egg until cups are 3/4 full.
- Bake at 350 degrees for around 20-25 minutes, or until center is firm. Remove from pan immediately.
