Sausage Breakfast Muffins (Mediterranean Style)
Sausage breakfast muffins come together in no time and are super simple to make. These Breakfast egg muffins are packed with tasty sausage and vegetables!
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 lb Premio Hot & Spicy Chicken Sausage (without the casing )
- 1/2 red bell pepper (diced)
- 1 1/2 cup white mushrooms (sliced)
- 2 cups baby spinach
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 cup olives (chopped)
- 1/2 cup artichoke hearts (chopped into smaller pieces)
- 1 cup shredded cheddar
Instructions
- 1
Preheat the oven to 350F. Coat a muffin tin generously with cooking spray.
- 2
In a large bowl, whisk the eggs, milk, salt and black pepper very well until they are fully combined. Set aside.
- 3
In a large pan, brown sausage until fully cooked. Transfer the cooked sausage to a bowl and set aside.
- 4
In the same pan, heat the olive oil and saute red bell pepper and mushrooms until they are soft.
- 5
Add in spinach, paprika and cumin and cook until the spinach is wilted and excess water is evaporated.
- 6
Add the cooked sausage back into the pan and give it a good stir.
- 7
Stir in chopped olives and turn the heat off right away.
- 8
Fill the muffin cups with the sausage and vegetable mixture and top with chopped artichoke hearts.
- 9
Pour the egg and milk mixture into the muffin cups so they are full.
- 10
Top with shredded cheddar cheese.
- 11
Bake in the oven for 25 to 30 minutes until they are completely cooked and golden.
- 12
Serve warm or cold.