Cheesy Breakfast Egg Muffins

Breakfast egg muffins stacked on a white plate.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Ingredients

▢ 10 eggs
▢ 1 cup of milk
▢ ½ cup shredded cheddar or Mexican blend cheese
▢ ½ cup cooked breakfast sausage
▢ 1 handful of spinach ripped or chopped into small pieces

Instructions

Preheat oven to 350°F. Grease a muffin tin and set aside.
Brown the sausage in a frying pan and drain the grease.
Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
Fill each muffin tin cavity about halfway full with sausage, spinach and cheese.
Pour eggs and milk mixture and fill the muffin tin cavity almost to the top.
Bake in the oven for 20 minutes or until eggs are set. The egg muffins are cooked when the eggs are set and have cooked solid. The egg muffins shouldn't have liquid on top or jiggle if you gently shake the muffin tin.
Allow the egg muffins to cool in the muffin tin for 3 minutes until cooled enough to handle.
Use a serving knife or butter knife to remove the egg muffins from the muffin tin and place them onto a wire cooling rack.
If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in a glass storage container for up to 4 days.

Notes

How to Store Leftover Egg Muffins

Let the muffins cool completely, and then place them in an airtight container. Store in the refrigerator for up to 4 days.

How to Freeze Egg Muffins

After baking egg muffins, allow them to cool completely on a wire cooling rack.

Then, place them on a baking sheet and place in the freezer for 10 minutes. Transfer each to a zip-top bag or airtight container and then place back into the freezer. Store in the freezer for up to 2 months. Allow egg muffins to thaw in the refrigerator overnight and then reheat them in the microwave, oven, or toaster oven until thoroughly warmed.

Nutrition