“Red Pepper Sausage and Cheese Egg Muffins”

Your kids have made their way back to school or about to go back. Whether you’re a stay at home Mom or working, you’re probably feeling like finally a little me time is in order. Don’t feel guilty at all as everyone needs a break. So now that you have some free time, why not bake up some healthy breakfast treats for you and your family. No kids under your feet, yelling your name thousands of times a day, or no chance to put yourself first. Now is your chance to combine creating healthy food for the family and having some fun to by baking up a batch of Red Pepper Sausage and Cheese Egg Muffins.

Red Pepper Sausage and Cheese Egg Muffins

These muffins can be made anytime such as the night before or on a day off. Red Pepper Sausage and Cheese Egg Muffins can be frozen and reheated in a toaster oven or microwave. Perfect for little hands or teenagers on the go. However, let’s not forget about yourself. My egg muffins are kid-tested and adult approved. My husband and sister love anything with eggs so they’re a hit with them. If you’re an egg love then these babies are right up your alley.

Red Pepper Sausage and Cheese Egg Muffins

This recipe makes 24 muffins and as I said they can be frozen for later. We all run late once in a while or run short on time, so what a perfect breakfast idea for one of those moments. Red Pepper Sausage and Cheese Egg Muffins could not be any easier to make. Very few dishes to clean up so that means no big kitchen mess especially in the morning.

Sausage can be cooked in advance in addition to sauteing the vegetables prior to preparing muffins. Eggs are whisked until no white remains and stir in the rest of the ingredients. Pour egg mixture into muffin tins and bake. Remove from oven, let rest a minute or two and serve. The cheese shines through in these little eggy breakfast gems. Get ready to fall in love and so will your family. Be creative and come up with your own creation using my recipe as a guide. Have a great start to your morning on me.

Red Pepper Sausage and Cheese Egg Muffins

Red Pepper Sausage and Cheese Egg Muffins

1-pound breakfast sausage

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

24 large eggs

1/2 t. garlic powder

1 t. kosher salt

1 /2 t. black pepper

1 ½ cups shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees. In a large skillet, cook sausage breaking up large pieces and cooking until no pink remains. Stir in onion and red pepper, cooking until vegetables are soft, 3 – 4 minutes; set aside.

In a large mixing bowl, whisk eggs together. Mix in 1 cup cheese, sausage mixture, garlic powder, salt and pepper.

Spray 24 muffin tins with non-stick cooking spray. Using a 1/3 cup measure, fill each muffin tin with egg mixture. Sprinkle muffins with remaining cheddar cheese.

Bake for 20 – 25 minutes until muffins are set.

Serve hot or warm room temperature.

Note: Muffins can be frozen for later by wrapping each muffin in aluminum foil and placing in Ziploc bags. To reheat, 45 – 60 seconds in microwave or 5 – 6 minutes in a toaster oven.

Makes 12 servings. Carbs, 2 g. each muffin.