Description
An elegant twist on classic breakfast, these muffins combine hearty sausage and sharp cheddar with a silky egg custard for a portable yet polished dish.
Ingredients
Scale
- 8 large eggs, room temperature
- 1/3 cup whole milk or single cream, at room temperature
- 8 oz breakfast sausage, removed from casing, cooked and well-drained
- Nonstick spray or softened butter for muffin tin
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika or ground mustard
- 1 tbsp finely chopped chives or parsley
- 1 cup sharp cheddar, finely shredded
- Optional: 2 tbsp grated Parmesan
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Cook the sausage in a skillet over medium heat for 6–8 minutes until browned, then drain and cool.
- In a bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until smooth.
- Stir in the cooled sausage, most of the cheddar, and chopped herbs; adjust seasoning if needed.
- Divide the mixture evenly among muffin cups and top with reserved cheddar.
- Bake for 18–22 minutes until edges are set and tops are golden; cool briefly before serving.
Notes
For best texture, bring eggs and milk to room temperature and let the muffins rest before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 180mg