Wait—Eggs in Cupcake Pan?
Yep! But no need to break out those frilly cupcake liners (unless you want to). Our sausage and cheese egg muffin cups are assembled and then baked right in your trusty non-stick muffin tin. We’ve baked eggs in muffin tins almost every Sunday afternoon for ages now and having these satisfying egg muffins ready and waiting in the fridge every morning one of the best ways we know of to stick to our healthy eating goals. High in protein with almost zero carbs, and tasty, too, they’re a busy day life-saver.
Reasons To Love Breakfast Egg Muffins
As you may have noticed, we’re pretty into breakfast egg muffins. And we are extra excited to share this egg muffin cups recipe because it really showcases everything we love about this grab-n-go breakfast workhorse. Reasons we love breakfast egg muffins include (but are not limited to):
- Egg muffins are super healthy. You know that breakfast sausage egg muffins are a good source of protein—they’re almost nothing-but! But also, because they’re baked, egg muffins are even healthier than eggs you’d cook in a pan! With a non-stick cupcake or muffin tin, you can simply bake the egg cups without any added oil or butter, which keeps them lower in fat.
- They’re easy! Especially if you use pre-cooked breakfast sausage—either links or crumbles work— Tillamook Mexican 4 Cheese shredded cheese, and pre-sliced olives, this recipe involves almost no prep. Just whisk, pour and bake.
- They are oh-so adaptable. We hope this egg muffin recipe inspires you to make your own versions of it! Maybe you really love mushrooms—try adding those! Or you’d like it spicier? Add some green chiles or jalapeños. The sky’s the limit!
Tillamook Mexican 4 Cheese Shredded Cheese Takes these Egg Muffins from Good-in-a-Pinch to Breakfast Superstar Status.
Eggs and sausage are obviously a classic breakfast combo, but sausage, egg and cheese is a true triple threat. Our egg muffin cups recipe gets a serious boost of cheesy flavor and melty goodness from Tillamook Farmstyle Thick Cut Mexican Four Cheese Blend Shredded Cheese, which is a brilliant, made-for-melting blend of medium cheddar, Monterey Jack, Queso Quesadilla and Asadero cheese. Open one bag, get the flavor of four different kinds of shredded cheese?! Yes, please.
How to Make Egg Muffins with Sausage and Cheese
Honestly, this breakfast egg muffin recipe is all about the grocery list. While it can be really relaxing to take time to make a meal for your family, we’ve found that weekday breakfast is just not that meal. So we’re turning to some store-bought short-cuts. Here’s how to make egg muffins, the really, really easy way:
- Use all the short-cuts, and (if we may suggest) feel precisely zero guilt about it: pre-shredded cheese, pre-cooked breakfast sausage, and canned, sliced olives. All you’ll need to do, prep-wise, is chop the sausage.
- Gather your ingredients and distribute the sausage, cheese and olives between evenly between the muffin tin cups.
- Whisk the eggs with the chili powder.
- Pour the egg evenly between the muffin cups, taking care to not over-fill them.
- Bake!
Tools You’ll Need:
- We’re not saying you need to go out and buy an egg batter dispenser. But if you plan to make these often, it is a really, really helpful thing to have.
- If you don’t have a batter dispenser, a ladle works! Preferably one with a spout. Or you can even use a regular old liquid measuring cup.
- Whisk.
- Sharp knife.
- Mixing bowl.
- A non-stick muffin tin.
Homemade Breakfast, Everyday. It’s So Good, Right?
And they said it couldn’t be done. We hope this easy egg muffin recipe helps you get a healthy, homemade breakfast into yourself and your family on even the busiest of mornings. Snap a photo of your egg muffins and maybe even of the beautiful people who will be fueled by their protein-packed power! Tag us on Instagram using @themodernproper and #themodernproper.Happy eating!
This sponsored post is written by TMP on behalf of Tillamook. The opinions and text are all ours. Thank you for supporting the brands we love.
