Cheesy Sausage and Egg Breakfast Muffins

1 lb breakfast sausage (crumbled)

1/2 cup shredded cheddar cheese

1/4 cup diced green bell pepper

1/4 cup diced onion

1/4 cup milk

4 large eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (for greasing muffin tin)

Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or line with paper muffin liners.

In a skillet over medium heat, cook the crumbled sausage until browned and cooked through. Remove from heat and set aside.

In a large bowl, whisk together the eggs and milk until well combined. Stir in the flour, baking powder, salt, and pepper until a smooth batter forms.

Add the cooked sausage, shredded cheddar cheese, diced green bell pepper, and diced onion to the batter. Mix until everything is evenly distributed.

Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool for a few minutes before serving.

Tips and Tricks

1. Use high-quality sausage: Choose a flavorful sausage that’s not too dense or dry.
2. Don’t overmix the egg mixture: Mix the eggs, cheese, and milk just until combined. Overmixing can make the eggs tough.
3. Use the right type of cheese:A melty cheese like cheddar or mozzarella works best in this recipe.
4. Don’t overfill the muffin tin: Leave about 1/2 inch of space at the top of each muffin to allow for expansion during baking.
5. Bake until golden brown: Bake the muffins until they’re golden brown and the eggs are set.
6. Let them cool completely:Let the muffins cool completely in the tin before serving. This will help them set and make them easier to handle.
7. Customize with your favorite ingredients:Add diced bell peppers, mushrooms, or spinach to make these muffins your own.
8. Make ahead and freeze:These muffins can be made ahead of time and frozen for up to 2 months. Simply thaw and reheat when needed.