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The key to making a great dish lies in understanding its components. Each ingredient in these Cheesy Sausage and Pepper Egg Muffins plays a significant role in contributing to both flavor and nutrition. Let's delve into the star players of this recipe.

Cheesy Sausage and Pepper Egg Muffins

Start your mornings with a burst of flavor and nutrition from Cheesy Sausage and Pepper Egg Muffins. This easy breakfast recipe combines protein-rich eggs, hearty sausage, colorful peppers, and melty cheddar cheese for a delicious meal that can be made in advance. Perfect for busy days, these muffins are not only satisfying but also customizable to fit your dietary needs. Discover step-by-step instructions and tips to create this savory breakfast delight that will keep you energized all morning long.
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Ingredients
  

6 large eggs

1/2 cup milk

1 cup cooked sausage (crumbled, or diced if using links)

1/2 cup bell peppers (diced, any color)

1/4 cup onion (finely chopped)

1 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Cooking spray or olive oil (for greasing the muffin tin)

Fresh parsley or chives (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by spraying it generously with cooking spray or brushing it with olive oil.

    Cook the Sausage & Vegetables: In a skillet over medium heat, add the crumbled sausage and cook until browned. Remove excess grease if necessary. Add the diced bell peppers and chopped onion to the skillet, sautéing them until they are soft (approximately 3-5 minutes). Remove from heat and let cool slightly.

      Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined.

        Combine Ingredients: Stir the cooled sausage and vegetable mixture into the egg mixture. Gently fold in the shredded cheddar cheese until evenly distributed.

          Fill the Muffin Tin: Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full. This will allow room for the muffins to rise without overflowing.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, let them cool in the tin for 5-10 minutes. Carefully remove the egg muffins and transfer them to a wire rack to cool further. Optionally, garnish with fresh parsley or chives before serving.

                Storage: These muffins can be kept in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-60 seconds before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins