EASY Breakfast Egg Muffins Recipe! With Sausage, Pepper & Mushrooms! Make-Ahead Recipe!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while still providing a savory flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: mozzarella

Cottage cheese is lower in fat and calories, while mozzarella is more affordable.

Preheat a medium-sized frying pan and add a little bit of olive oil.

Chop 1 large shallot, 3 mushrooms, and half a red bell pepper into small pieces.

Add the chopped sausage to the pan and brown them all over.

Season the mixture with a little bit of salt and fry for about 4 to 5 minutes until the shallots are translucent and the red bell pepper is tender.

Set the filling mixture aside to cool off a little bit.

In a mixing bowl, add 5 large eggs, 1 teaspoon of salt, 0.5 teaspoon of dried basil, and a little bit of ground black pepper.

Pour in 0.5 cup of water and whisk everything together.

Add about 0.5 cup of shredded cheddar cheese to the egg mixture.

Stir in the cooled filling mixture into the egg mixture.

Grease a 6 cup muffin pan with butter or oil.

Drop some shredded potatoes into the bottom of each muffin cup.

Pour the egg and filling mixture over the potatoes in each cup.

Sprinkle a little bit of smoked paprika on top of each muffin, along with some minced chives and fresh dill.

Bake in a preheated oven at 375°F for about 20 to 25 minutes or until the tops are completely set.

Run a knife along the edge of the muffins to release them from the sides of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens