Go Back
+ servings
Print
On-the-Go Breakfast Muffins - sausage and egg muffins that can be made ahead and great for on-the-go early weekday mornings. the-girl-who-ate-everything.com

On-the-Go Breakfast Muffins

These On-the-Go Breakfast Muffins are great for those busy mornings you're running out the door.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 18 muffins

Ingredients

  • 1 pound hot or Italian ground sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup canola or vegetable
  • 1 1/2 cups shredded cheddar cheese, divided

Instructions

  1. Preheat oven to 400°. Grease or line muffin cups with paper liners.
  2. In a large nonstick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
  3. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
  4. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup of cheese, sausage and scrambled eggs.
  5. Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
  6. Make ahead: Make these ahead of time and store in the refrigerator. Pop them in the microwave until warm for a quick on-the-go breakfast.

Recipe Notes

Source: adapted from Taste of Home