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Sausage breakfast muffins.
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4.67 from 3 votes

Sausage Breakfast Muffins (Mediterranean Style)

Sausage breakfast muffins come together in no time and are super simple to make. These Breakfast egg muffins are packed with tasty sausage and vegetables! 
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 504kcal

Ingredients

  • 8 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil
  • ½ lb Premio Hot & Spicy Chicken Sausage without the casing
  • ½ red bell pepper diced
  • 1 ½ cup white mushrooms sliced
  • 2 cups baby spinach
  • ½ teaspoon paprika
  • ½ tsp cumin
  • ½ cup olives chopped
  • ½ cup artichoke hearts chopped into smaller pieces
  • 1 cup shredded cheddar

Instructions

  • Preheat the oven to 350F. Coat a muffin tin generously with cooking spray. 
  • In a large bowl, whisk the eggs, milk, salt and black pepper very well until they are fully combined. Set aside. 
  • In a large pan, brown sausage until fully cooked. Transfer the cooked sausage to a bowl and set aside. 
  • In the same pan, heat the olive oil and saute red bell pepper and mushrooms until they are soft. 
  • Add in spinach, paprika and cumin and cook until the spinach is wilted and excess water is evaporated. 
  • Add the cooked sausage back into the pan and give it a good stir. 
  • Stir in chopped olives and turn the heat off right away. 
  • Fill the muffin cups with the sausage and vegetable mixture and top with chopped artichoke hearts. 
  • Pour the egg and milk mixture into the muffin cups so they are full. 
  • Top with shredded cheddar cheese. 
  • Bake in the oven for 25 to 30 minutes until they are completely cooked and golden. 
  • Serve warm or cold. 

Notes

  • You can use whole milk, 2% milk or 1% milk. I don't suggest using skim milk in the recipe. 
  • You can add different cooked vegetables such as onion, green beans or corn. 
  • Use different types of cheese such as feta, colby jack, mozzarella, yellow cheddar or even gouda for more flavor.
  • I used a mix of green and kalamata olives for this recipe. Any kind of pitted olive would work. 
  • Freezing instructions: Cool the sausage breakfast muffins completely then wrap them individually in plastic wraps. Place them in a large ziploc bag or container and freeze then for up to two months. 
  • Thawing instructions: Thaw the sausage egg muffins in the fridge overnight and reheat them in the microwave for 90 seconds or in the oven at 250F for 10 minutes. 
  • Make sure to fully coat the muffin cups with non stick spray. I don't recommend using muffin liners for this egg muffins recipe.
  • Whisk the eggs and milk very well and make sure all the egg whites are fully combined so the breakfast muffins have a beautiful consistent yellow color.
  • I topped the breakfast egg muffins with shredded cheddar cheese, but you can also mix it in the egg and milk batter.
  • This sausage breakfast muffin recipe yields 12 muffins. You can easily double or triple the recipe if needed.

Nutrition

Calories: 504kcal | Carbohydrates: 10g | Protein: 30g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 400mg | Sodium: 1557mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3320IU | Vitamin C: 30mg | Calcium: 316mg | Iron: 3mg