With only 4 ingredients, this Sausage Muffins Recipe is quick to make in under 30 minutes. These muffins are the perfect on-the-go breakfast to re-heat during the busy school and work week.
With only 4 ingredients, this Sausage Muffins Recipe is quick to make in under 30 minutes. These muffins are the perfect on-the-go breakfast to re-heat during the busy school and work week.
Ingredients
Scale
1 pound breakfast sausage
4 large eggs
1 cup shredded sharp cheddar cheese
1 cup Bisquick
Instructions
Preheat the oven to 350°F. Grease a 12-cup muffin pan with non-stick cooking spray.
In a skillet on medium-high heat, crumble and cook sausage until no longer pink. Drain off excess fat, and slightly cool.
In a large bowl, lightly beat the eggs. Mix in the shredded cheese, Bisquick and cooled sausage.Â
Fill the muffin pan evenly with the mixture. Bake for 18-20 minutes, or until golden brown on top.
Sausage Muffins
With only 4 ingredients, this Sausage Muffins Recipe is quick to make in under 30 minutes. These muffins are the perfect on-the-go breakfast to re-heat during the busy school and work week.
With only 4 ingredients, this Sausage Muffins Recipe is quick to make in under 30 minutes. These muffins are the perfect on-the-go breakfast to re-heat during the busy school and work week.
Ingredients
Scale
1 pound breakfast sausage
4 large eggs
1 cup shredded sharp cheddar cheese
1 cup Bisquick
Instructions
Preheat the oven to 350°F. Grease a 12-cup muffin pan with non-stick cooking spray.
In a skillet on medium-high heat, crumble and cook sausage until no longer pink. Drain off excess fat, and slightly cool.
In a large bowl, lightly beat the eggs. Mix in the shredded cheese, Bisquick and cooled sausage.Â
Fill the muffin pan evenly with the mixture. Bake for 18-20 minutes, or until golden brown on top.
Mini Cottage Cheese Egg Muffins (Baby & Toddler Friendly!)
When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.
These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)
Ingredients
Scale
4 large eggs
1/2 cup cottage cheese
oil or cooking spray, for the muffin pan
olive oil
1 cup baby spinach, packed (or other leafy green)
1 clove garlic, minced
1/4 cup crumbled feta cheese
1/4 cup diced roasted red peppers
3 tbsp crumbled goat cheese (or feta)
1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
3 tbsp grated cheddar cheese
olive oil
1/2 small onion, thinly sliced
salt + pepper
3 tbsp grated gruyere cheese
1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley
Instructions
If you're using any mix-ins, prepare them first.
Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
Let egg bites cool in the pan 5-10 minutes before removing them.
Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
Once caramelized and cooled, chop onions.
Place chopped onions in muffin cups, then top with grated gruyere.
Remove any stems from the herbs and finely chop.
Sprinkle in the bottom of the muffin cups.
Mini Cottage Cheese Egg Muffins (Baby & Toddler Friendly!)
When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.
These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)
Ingredients
Scale
4 large eggs
1/2 cup cottage cheese
oil or cooking spray, for the muffin pan
olive oil
1 cup baby spinach, packed (or other leafy green)
1 clove garlic, minced
1/4 cup crumbled feta cheese
1/4 cup diced roasted red peppers
3 tbsp crumbled goat cheese (or feta)
1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
3 tbsp grated cheddar cheese
olive oil
1/2 small onion, thinly sliced
salt + pepper
3 tbsp grated gruyere cheese
1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley
Instructions
If you're using any mix-ins, prepare them first.
Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
Let egg bites cool in the pan 5-10 minutes before removing them.
Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
Once caramelized and cooled, chop onions.
Place chopped onions in muffin cups, then top with grated gruyere.
Remove any stems from the herbs and finely chop.
Sprinkle in the bottom of the muffin cups.
Sausage McGriddle Muffins
McGriddle Muffins capture the best of your beloved fast food breakfast sandwich at a fraction of the price! These simple muffins are quick to whip up and freeze beautifully, offering a breakfast your kids will enjoy!
McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!
Ingredients
Scale
2 1/4 cups of any complete Pancake mix that just requires water
1 1/3 cups of water
1 lb breakfast sausage
1 cup shredded cheddar cheese
4 eggs (beaten.)
1/2 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 400 degrees and grease a muffin tin well. If you have a silicone muffin pan, they work really well for easily removing these muffins.
In a skillet, brown the breakfast sausage. Drain the grease from the meat and set it aside. Leave just enough grease in the bottom of the pan to scramble the eggs.
Cook the eggs over medium heat, breaking them up into less than bite-sized pieces as they cook. Set aside.
In a medium-sized mixing bowl, mix the pancake mix, water, syrup, salt and pepper. Stir in the sausage, eggs, and cheese.
Pour the mixture by scant 1/4 cups into your prepared muffin pan.
Bake at 400 Degrees for about 16-18 minutes or until the tops have nicely domed and browned and a toothpick inserted into the center comes out clean.
Allow the muffins to cool at least 5-6 minutes before removing from the tin. Serve with extra syrup for dipping.
