Sneak a few veggies into your morning with these savory, protein-packed breakfast bites. Perfect to make ahead for busy weekday mornings.


  • 8 ounces breakfast sausage (removed from casing)
  • 1 tablespoon olive oil
  • 4 ounces cremini mushrooms
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper (or green)
  • 1 scallion
  • 9 eggs
  • 1/4 cup half & half (or whole milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces shredded cheddar cheese


  1. Preheat the oven to 350° F.
  2. Spray a 12-cavity muffin tin generously with nonstick cooking spray.
  3. Place two sheets of paper towels on a large dinner plate, and set aside.
  4. Set a large skillet over medium-high heat. Place the sausage in the skillet. Cook until browned, about 5-7 minutes, using a rubber spatula to break up the sausage into small pieces as it cooks.
  5. Transfer the sausage onto the paper-towel lined dinner plate to drain.
  6. Finely mince the scallion and set aside. Cut the mushrooms in half and thinly slice. Finely dice the bell peppers.
  7. Return the skillet to the heat and add the olive oil. Once the oil is shimmering, add the mushrooms and peppers. Cook, stirring occasionally, for 6-7 minutes, until the mushrooms are shrunken and browned and the peppers are soft.
  8. In a large mixing bowl, whisk together the eggs, milk, scallion, salt, and black pepper. Add the sausage, vegetables, and shredded cheese. Fold with a rubber spatula until the sausage, vegetables, and cheese are evenly distributed.
  9. Divide the mixture equally between the 12 cavities of the muffin pan.
  10. Transfer the pan to the middle rack of the preheated oven.
  11. Bake the egg muffins for 20-25 minutes, until they are golden brown on top and a toothpick inserted in the center comes out clean.
  12. Remove the pan from the oven. Allow the muffins to cool for five minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle.
  13. Plate and serve.
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