High-Protein Sausage and Cheddar Egg Muffins

Quick Summary

These egg muffins take 10 minutes to prep and 25 minutes to bake. They are naturally gluten-free, high in protein, and ideal for meal prepping ahead of the week.

Ingredients

Method

1. 1. Preheat oven to 375°F. Grease a 12-cup muffin tin thoroughly.
2. 2. Brown the sausage in a skillet over medium heat until cooked through. Drain excess fat well.
3. 3. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth.
4. 4. Distribute the cooked sausage and shredded cheese evenly into the muffin cups.
5. 5. Pour the egg mixture over the fillings until each cup is 3/4 full. Top with chives.
6. 6. Bake for 20-25 minutes, or until the centers are set. Let cool for 5 minutes before removing.

Nutrition Snapshot

Frequently Asked Questions

Can I freeze these?

Yes. Let them cool completely, then store in an airtight container for up to 3 months.

How do I reheat them?

Microwave for 30-45 seconds or bake at 350°F until warmed through.

Can I swap the sausage?

Absolutely. Spinach, sautéed mushrooms, or turkey bacon work beautifully here.