Simple Sausage and Cheese Egg Muffins

These egg and cheese muffins are a delicious breakfast to prepare in advance that is perfect for eating on the go or for back-to-school mornings! These egg muffins are even suitable for the freezer for preparing meals!
Amanda here, from Old House to New Home, sharing a quick back-to-school recipe that will help keep your family fed and happy in the morning! If you need an easy breakfast that can be eaten on the bus or the car, then you'll want this egg and cheese muffin recipe in your arsenal!
Easy breakfast for busy mornings
Can you believe that back to school is upon us? I am a teacher, so not only must I prepare my children for the new school year, but I must also prepare! It can be a stressful and busy time of the year and eating gets a little out of control until my schedules are set.
While I agree with the idea of ​​throwing a granola bar at my children in the morning, I much prefer to serve them a hot breakfast. These easy sausage and cheese muffins are great because you can hit the jackpot on weekends, then serve all week!

Ingredients

• 1/2 lb pre-cooked crumbled breakfast sausage
• 1 medium onion, diced
• 1 large colored pepper, diced
• 1 cup grated cheddar
• 6 eggs
• 2/3 cups milk or half and half
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 1 tablespoon butter

Instructions

1. Preheat the oven to 375 degrees. Spray the muffin pan with a non-stick spray.
2. In a pan, add your sausages, peppers, onions, garlic clove and butter. Cook until the vegetables soften, about 5-6 minutes.
3. While this mixture cooks, add half and half, the seasonings and the eggs to a mixing bowl. Whisk together until all are combined. Fold half the cheese.
4. Add a heaping tablespoon. sausage mixture at the bottom of each muffin well. If you have leftovers, go back and add more. Pour the egg mixture over each muffin. Sprinkle each with the rest of the cheese.
5. Put in the oven and bake for 15-18 minutes, or until golden and set in the middle when a toothpick inserted comes out clean.
6. Let cool and then pass a knife around the edges before removing from the pan. Serve hot or at room temperature.

This recipes adapted from this site