These eggs muffins are so easy and are some of the best time savers that you can do to have a hearty breakfast ready in seconds, any day of the week. Perfect for keeping things low carb and will keep you full of energy throughout the day!
Start by browning your sausage. I recommend placing the sausage in a flat layer over the entire hot pan and let it rest there to make sure it browns nicely - then you can flip to the other side, let that side brown, and then break it all up into bite size pieces.
In the same pan with the sausage grease (you may need to drain a little bit of it) sauté your onions, peppers, and green onions until they become soft and translucent.
Set aside the sausage and veggies in a bowl to cool - you may even want to stick this bowl in the fridge to cool down, as you do not want to cook the eggs when you add the eggs to this mixture.
In a separate bowl, whisk the dozen eggs, half & half, cheese, salt, pepper, and garlic powder together.
Add the eggs to the cooled sausage and veggie mixture.
Oil a muffin baking pan and scoop the mixture into each of the divots. You can fill them up just over 3/4 of the way full.
Bake at 375 degrees for approximately 20-25 minutes. You can keep an eye on them to make sure they are not bubbling over throughout the cooking process.
Serve with a drizzle of your favorite hot sauce! Store in an air tight container, and you have an easy breakfast that you can serve on any weekday and will keep you and your family full! Enjoy!
Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!