Looking for a quick, flavorful breakfast that you can grab and go? These Egg Muffins with Sausage, Cheese & Jalapeño are about to become your new favorite. They’re loaded with protein, have a little kick (you can control the spice!), and are super simple to whip up. Plus, they’re perfect for meal prep or feeding a crowd. Let’s dive in!
Why You’ll Love These Egg Muffins
- Crazy Easy: The
blender does all the hard work for you. - Packed with Flavor: Sausage, cheddar cheese, and jalapeños bring big breakfast energy.
- Great for Meal Prep: Make them ahead and enjoy all week long.
- Customizable: You can tweak the ingredients to suit
- your taste (or what’s in your fridge).
Ingredients You’ll Need
- 8 large eggs
- 1 cup cottage cheese
- 1 lb cooked sausage (crumbled)
- Diced jalapeños (add as much or as little as you like)
- 1 cup shredded cheddar cheese
- ½ teaspoon pepper flakes (optional, if you like extra heat)
- ½ teaspoon salt
- ½ teaspoon black pepper
What You’ll Need in the Kitchen
Let’s talk about the tools. Here’s what makes the magic happen:
- Blender: For blending the eggs and cottage cheese into a silky-smooth base.
- Skillet: To cook the sausage (unless you have it pre-cooked).
- Muffin Tin: A 12-cup muffin tin is perfect. Silicone liners are great if you want zero sticking.
- Measuring Cups and Spoons: To get those ratios just right.
- Oven Mitts: You’re going to want these when handling the hot muffin tin. Trust me.
- Wire Rack: Helps cool the muffins evenly so they don’t get soggy bottoms.
How to Make Egg Muffins
- Preheat the Oven
Heat your oven to 375°F (190°C) and grease your muffin tin or line it with silicone liners. - Cook the Sausage
If you haven’t already cooked your sausage, brown it in a skillet over medium heat, drain the grease, and set it aside. - Blend the Eggs
Throw the eggs, cottage cheese, diced jalapeños, salt, and pepper into yourblender . Blend until the mixture is smooth and creamy. - Assemble the Muffins
Divide the cooked sausage evenly among the muffin cups. Pour the blended egg mixture over the sausage, filling each cup about ¾ full. Top with shredded cheddar cheese. - Bake
Pop the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. - Cool and Serve
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Enjoy them warm or store them for later.
Storage Tips
- Fridge: Keep these in an airtight container for up to 4 days. Reheat in the microwave for 20-30 seconds, and you’re good to go.
- Freezer: Wrap each muffin individually, then toss them into a freezer bag. They’ll keep for up to 3 months. To reheat, microwave straight from frozen for about 1 minute.
FAQ
1. Can I make them less spicy?
Totally. Skip the jalapeños and pepper flakes, or just use less.
2. What if I don’t have a
No problem. Just whisk everything together in a bowl. It won’t be quite as smooth, but it’ll still taste amazing.
3. Can I swap out the sausage?
Yes! Bacon, ham, or even a plant-based sausage alternative would work great.
4. What’s the best way to tell if they’re done?
They’re ready when they’re puffed up and lightly golden. A toothpick inserted in the center should come out clean.
5. Can I make these dairy-free?
Sure! Use a dairy-free cottage cheese alternative and leave off the cheddar or use a vegan cheese.
6. Can I add veggies?
Absolutely. Diced bell peppers, onions, or spinach are great additions. Just don’t overload the cups, or they might not set properly.
Serving Suggestions
These muffins are perfect on their own, but if you’re feeling fancy:
- Pair them with fresh fruit or avocado slices.
- Add a dollop of salsa or sour cream on top.
- Serve alongside a salad for a light lunch.
Final Thoughts
These Egg Muffins with Sausage, Cheese & Jalapeño are a game-changer for busy mornings or brunch gatherings. They’re simple, delicious, and endlessly customizable. Whip up a batch this weekend—you won’t regret it!
Have any fun twists you’ve tried with these muffins? Share your ideas in the comments—I’d love to hear them! 😊