Sausage Egg Muffins

Sausage egg muffins are a fun breakfast that is filled with eggs, cheese, sausage, and peppers that are perfect for those on the go mornings.

Being a chicken farmer these days is really paying off! Our chickens have finally started laying again after taking a few weeks break because they were molting. We are getting between 3-4 eggs a day and our pullets should start laying next month. Once they do, we should start getting around 25 a day.

I’m thankful I don’t have to participate in the egg shortages or price increases. We have plenty on hand and I wanted to try something I had never made before with them. I see many people get egg muffin type things at Starbucks and rave about them, but I never go there nor want to. So, I came up with these and holy cow are they good! They have the best texture and are so easy to make.

You can make a few batches of these ahead of time and freeze the extras. Such a great way to use eggs if you are getting a bunch from your chickens or they are about to go bad.

Ingredients

• Eggs
• Sharp White Cheddar Cheese
• Breakfast Sausage
• Sour Cream
• Mini Sweet Peppers
• Salt
• Pepper

Instructions

• Preheat the oven to 350 degrees and spray the muffin tin with nonstick cooking spray. Make sure to get it good and covered so your muffins don’t end up sticking.

• Brown the breakfast sausage then discard the grease.
• In a mixing bowl, add your eggs, salt and pepper.
• Whisk them together.

• Add the sour cream and whisk until well combined.

• Finely dice the mini sweet peppers. Add them, the cooked breakfast sausage and the cheese. Stir together.

• Spoon the egg mixture into the muffin tin evenly filled between the 12 spots.

• Bake for 25 minutes.
• Let cool for 5 minutes before removing from the muffin tin.
• Serve plain, with salsa, or hot sauce.