Description
Freezer-friendly baked egg muffins made with eggs, sausage, cheddar, and bread. Make a big batch, freeze for up to 3 months, and reheat as needed.
Ingredients
- 8 large eggs
- 1 1/2 cups (360 g) milk
- 1 teaspoon table salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 5 slices whole wheat bread, cut into small cubes
- 1 pound mild breakfast sausage, cooked and crumbled
- 6 ounces (170 g) sharp cheddar cheese, shredded
Instructions
- Build the bottoms. Heat the oven to 350°F and line muffin pans with silicone liners. Add 2 pieces of bread to each cup, then add a spoonful of breakfast sausage and sprinkle with cheddar.
- Make the egg mixture. Whisk the eggs, milk, salt, pepper, and oregano together until fully combined.
- Fill the cups. Pour the egg mixture evenly over the fillings, leaving a little room at the top.
- Bake. Bake for 25 to 30 minutes, until the centers are set. Broil for the last 1 to 2 minutes if you want the cheese golden and bubbly.
Notes
silicone is required: Use individual silicone muffin liners or a fully silicone muffin pan. These stick badly to paper liners and regular muffin pans, even with cooking spray.
make ahead: Add the bread, cooked sausage, and cheese to the muffin cups and refrigerate overnight. Mix the egg mixture separately and refrigerate it covered. Pour the eggs into the cups just before baking.
freeze: Cool completely, then freeze the muffins in the pan for about 2 hours, or until frozen through. Remove the silicone liners and transfer the muffins to a freezer-safe bag or airtight container for up to 3 months.
reheat: Microwave a refrigerated muffin for about 30 seconds, or one straight from frozen for 60 to 90 seconds. Let it sit for a minute before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 114
- Sugar: 1.8 g
- Sodium: 331.3 mg
- Fat: 5.5 g
- Carbohydrates: 8.9 g
- Protein: 7.5 g
- Cholesterol: 108.6 mg
