Sausage & Egg Breakfast Muffins
520Calories
31gProtein
43gFat
3gNet Carbs
Per serving · recipe makes 6. Scale any portion and auto-track it in the app.
Ingredients
- 6 oz loose pork breakfast sausage
- 6 eggs
- Cheddar Cheese
- 1/4 cup heavy cream
- Salt
Method
PREP
- Heat the oven to 375F and grease a 6-cup muffin tin well. Whisk 6 eggs with 1/4 cup heavy cream, salt, and pepper.
COOKING
- Brown 6 oz loose pork breakfast sausage in a skillet, breaking it up small, then drain and divide it among the 6 cups. Scatter 3 oz shredded cheddar over the sausage.
- Pour the egg mixture into each cup until about three-quarters full, then bake 18 to 22 minutes until the centers are set and springy.
FINISH
- Cool 5 minutes, then run a knife around each cup and lift them out. Makes 6 muffins — a serving is 2. Keep the rest in the fridge for grab-and-go mornings.
💡 Pro-Tip: Fill the cups only three-quarters full — egg puffs up as it bakes and overflows a full cup. These reheat in 30 seconds and are the fastest high-protein breakfast you can keep on hand.
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