Easy Sausage & Red Pepper Egg Muffins

Ingredients

Makes 6 servings

• 8 large eggs
• ½ cup reduced-fat milk
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup chopped red bell peppers
• ¾ cup crumbled, cooked breakfast sausage optional
• 6 tablespoons shredded mozzarella cheese
• ¼ cup chopped sun-dried tomatoes

Instructions

1. Preheat the oven to 325°F (165°C).
2. Cook the breakfast sausage in a skillet over medium heat until fully cooked. Break it into small crumbles and set aside.
3. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
4. Lightly coat a 12-cup muffin pan with cooking spray, or use silicone muffin cups.
5. Divide the red bell peppers, cooked sausage, mozzarella cheese, and sun-dried tomatoes evenly among the muffin cups.
6. Pour the egg mixture over the fillings, filling each cup about three-quarters full.
7. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
8. Let them cool for 5 minutes before removing from the pan.

Make-Ahead & Storage Tips

• Refrigerate: Cool completely and store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 1 month in a freezer-safe container.
• Reheat: Wrap an egg muffin in a paper towel and microwave on high for 30–60 seconds, or until heated through.