Red Pepper And Sausage Egg Muffins Recipes

RED PEPPER AND SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F. Note: you will need a standard 12-muffin pan.
• In a skillet over medium heat, cook the onions and sausage, crumbling the sausage into small pieces, until fully cooked through. Set aside. Note: the sausage should release some fat naturally, but if needed, you can add some oil to the skillet too.
• In a bowl, vigorously whisk the eggs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, and ½ cup heavy cream until fully combined. Set aside.
• Lightly spray a standard 12-muffin pan with oil spray. Evenly divide up the diced red bell peppers, the sausage and onion mixture, and the cheese in the muffin pan. Fill them with the egg mixture a little bit over ¾ of the way through. This will allow the egg some room to expand without spilling all over.
• Bake at 350 degrees F for 20-22 minutes, or until cooked through. Let cool slightly and serve. Enjoy! Note: They will deflate a bit as they cool down.

SAUSAGE AND PEPPER BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F and spray or grease a 12 cup muffin pan, set aside.
• Heat a cast iron pan or skillet to medium heat, add 1/2 of the oil, then add in the sausage and crumble it up with a wooden spoon or spatula. Cook until the sausage is no longer pink and cooked through, about 4-5 minutes.
• Remove the sausage from the pan and place it onto a towel lined plate to drain. Use a paper towel to wipe the grease out of the pan. Then add a little bit more olive oil and the onions and peppers. Season them with salt and pepper. Stir and cook for 2-3 minutes until the veggies are soft and the onions are translucent. Remove and let cool for a few minutes then combine the sausage and veggies in a medium bowl.
• Meanwhile, crack the eggs into a separate mixing bowl, whisk them until they are fully broken down, add the milk, garlic powder and sprinkle of salt and pepper and whisk to combine into a liquidy yellow mixture.
• Divide the sausage and veggie mixture between the muffin cups, top with the diced red pepper and cheese. Pour the egg mixture almost to the top of each muffin cup. There should be just about enough to fill all of them.
• Bake in the preheated oven for 25-30 minutes until the eggs are set in the middle and the edges are lightly golden brown. Remove and let cool for a few minutes.
• Pop the egg muffins out of the muffin tin and serve warm with your favourite hot sauce and fruit.

SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

ROASTED RED PEPPER MUFFINS

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.