Breakfast Sausage Muffin Cups
Stop worrying about skipping breakfast and bring these Breakfast Sausage Muffin Cups with you! Make them ahead to be enjoyed later.
Ingredients
- 2 large green onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 2 large mushrooms, washed, finely sliced and quartered
- 6 large organic free-run eggs, beaten
- 5-6 dashes hot sauce, such as Cholula®
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pinch ground Himalayan sea salt
- 1 lb. breakfast Italian pork sausage, casings removed see Recipe
- 1 1/2 cups sharp Cheddar cheese, grated
Directions
- Preheat oven to 400ºF
- Grease a 6-muffin cup pan with cooking spray; set aside.
- In a skillet over medium heat, cook the sausage, breaking it down into small pieces.
- Halfway thru cooking (about 3 minutes), add red peppers and mushrooms; sauté for 2 minutes. Add green onions and sauté until the sausage is cooked, another 2 minutes. Remove from the heat and drain pork mixture into a colander.
- In a large measuring cup, add beaten eggs, hot sauce, black pepper and salt; whisk to combine.
- In a large bowl, combine the sausage mixture, egg mixture and grated cheese; stir until very well blended.
- Divide the mixture into the muffin cups and transfer to the preheated oven. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean.