There’s nothing like starting your morning with a warm bite of savory breakfast egg muffins. These little baked gems have all the good stuff we love in a Southern breakfast such as eggs, sausage, cheese, and just the right amount of veggies. They’re easy to make ahead too, which makes mornings a whole lot smoother.
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I grew up in a house where breakfast was more than just a meal, it was a moment to slow down and savor comfort food before the day began. This recipe brings all of that cozy goodness in one simple dish.
A Southern food classic
Mornings at my grandma’s house always started with something sizzling in the kitchen. Even biscuits in the oven or sausage on the stove, she made sure breakfast filled both our bellies and our hearts.
Savory Breakfast Egg Muffins remind me of those mornings. They’re quick and full of familiar flavors that feel like home. Southern food has a way of turning even the smallest bite into a memory, and this recipe is one of those little treasures.
Ingredients
How to make Savory Breakfast Egg Muffins
Start by heating the oven and preparing your muffin tin with a little grease. Then, mix your eggs with milk and seasoning in a bowl until well combined.
Stir in the sausage, chopped veggies, and cheese. Pour the mix evenly into the muffin cups and bake until the eggs are fully cooked. After a short cooling time, they’re ready to enjoy or store for later.
Serving suggestions
Serve these muffins warm right out of the oven. Add a side of creamy grits or buttery toast to round out your Southern breakfast plate.
If you’re serving guests, place them on a platter with sliced tomatoes and hot sauce nearby. These muffins also pair well with a strong cup of sweet tea or coffee.
Storage tips
Let the muffins cool completely before storing them. Place them in an airtight container and keep them in the fridge. They stay fresh for up to four days.
To reheat, pop them in the microwave for about 30 seconds or warm them in the oven at a low temperature until heated through.
Southern farewell
Southern comfort food is all about simple joys, and Savory Breakfast Egg Muffins are just that. They’re easy to make, full of flavor, and feel like a warm hug from home.
I hope this little breakfast tradition becomes part of your mornings too. Nothing fancy, just good food, made with love.
Savory Breakfast Egg Muffins
Equipment
- 6-cup muffin tin
- Oven
- Mixing Bowl
- Whisk or fork
- Measuring Cups and Spoons
- Spoon or ladle
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/2 cup red bell pepper diced
- 1/2 cup cooked crumbled sausage
- 1/4 cup chopped spinach
- 1/3 cup cheddar cheese shredded
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 Pinch of black pepper
Instructions
- Set your oven to 350°F and grease a 6-cup muffin tin to prevent sticking.
- In a large bowl, whisk together the eggs and milk until smooth.
- Stir in the salt, pepper, and garlic powder to season your egg mixture.
- Add the diced red bell pepper, cooked sausage, chopped spinach, and shredded cheddar cheese. Mix everything until evenly combined.
- Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
- Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the eggs are set and no longer jiggly in the center.
- Let the muffins cool slightly before removing them from the tin. Serve warm or store in the fridge for later.
