Loaded Breakfast Egg Muffins

Name: Loaded Breakfast Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: ½ tbsp Avocado Oil (1/2 tablespoon avocado oil); ½ lb Sausage (1/2 pound ground sausage); ½ cup Red Bell Pepper (1 /2 cup diced red pepper); ¼ cup Scallion (1/4 cup green onions, chopped); 1 cup White Potatoes (1 cup shredded potatoes); ¼ cup Cheddar Cheese (1/4 cup shredded cheddar cheese) — optional; 6 pieces Egg (6 eggs); ½ cup Coconut Milk (1/2 cup canned coconut milk); ½ tbsp Hot Sauce (1/2 tablespoon hot sauce or buffalo sauce) — optional; 1 ½ tsp Table Salt (1 1/2 teaspoon salt); 1 tsp Garlic Powder (1 teaspoon garlic powder); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 2 tbsp Parsley (2 tablespoons chopped parsley)

Savory egg muffins loaded with sausage, peppers, potatoes, and cheese, baked in a muffin tin for a portable breakfast.

45 minAmerican

Servings12

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Steps

1Preheat oven to 350 degrees and line a 12 count muffin tin with muffin liners.
2Heat a skillet over medium heat and add the oil. Next, add the sausage to the skillet to cook and break up the sausage as it browns. When the sausage has browned, add the diced red peppers to the skillet. Cook the peppers for 3-4 minutes until the peppers begin to become tender. Remove the skillet from the heat and then stir in the potatoes and green onions until well combined. Set aside.
3While the sausage and peppers are cooking, combine the eggs, coconut milk, hot sauce, salt, pepper, and parsley in a large mixing bowl. Whisk well to combine.
4Spray the muffin liners with a little oil to prevent any sticking. Next, divide the sausage and pepper mixture evenly among the lined muffin cups. Then, top each muffin well with cheddar cheese if you’re using it.
5Pour the whisked eggs over the sausage mixture, filling each muffin well three fourths of the way full. Bake the egg muffins at 350 degrees for 30-35 minutes until the egg is set and no longer runny. Enjoy!