Imagine starting your morning with a portable, protein-packed breakfast that's not just delicious, but also looks Instagram-worthy! These Sausage Egg Cheese Breakfast Cupcakes are about to revolutionize your breakfast routine, transforming boring morning meals into an exciting culinary adventure. Perfect for busy professionals, meal preppers, and anyone who craves a hearty breakfast that can be eaten on-the-go, these cupcakes are the ultimate morning game-changer you never knew you needed.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Breakfast
Serves: 12 cupcakes
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles. Cook until the sausage is completely browned and no pink remains, approximately 8-10 minutes.
- Drain the cooked sausage on paper towels to remove excess grease, allowing it to cool slightly and prevent overcooking the eggs.
- In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Fold in the shredded cheese, cooked sausage crumbles, and chopped green onions into the egg mixture, stirring gently to distribute ingredients evenly.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let the breakfast cupcakes cool in the tin for 5 minutes to help them set and make removal easier.
- Use a butter knife to gently loosen the edges, then transfer cupcakes to a wire rack or serving plate.
- Serve warm and enjoy immediately, or store in an airtight container in the refrigerator for up to 3 days. Reheat in microwave for 20-30 seconds before serving.
Tips
- Use a non-stick muffin tin or generously grease your pan to ensure easy removal of the cupcakes.
- For extra flavor, consider using a mix of cheeses like cheddar and monterey jack.
- Make sure to drain the sausage thoroughly to prevent soggy cupcakes.
- Don't overfill the muffin cups - leave about 1/4 inch at the top for rising.
- These cupcakes freeze beautifully! Wrap individually and reheat in the microwave for a quick breakfast.
- Experiment with add-ins like diced bell peppers or chopped spinach for added nutrition.
- For a low-carb version, use a silicone muffin pan and skip the traditional muffin tin.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 150mg
