Ingredients
Sausage and Vegetables
- 1 lb uncooked ground sausage
- 1 red bell pepper, chopped
- 1 cup fresh spinach, roughly chopped
Egg Mixture
- 6 large eggs
- ½ cup milk
- 1 cup Bisquick baking mix
- 2 cups shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Optional
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups to prevent sticking.
- Cook Sausage: In a large skillet over medium-high heat, cook the ground sausage until fully browned, breaking it apart as it cooks. Once done, remove the sausage from the pan, leaving a small amount of the rendered grease to sauté the vegetables.
- Prep Vegetables: Chop the red bell pepper into small pieces and roughly chop the fresh spinach leaves for even cooking and texture.
- Sauté Vegetables: Using the same skillet with the reserved sausage grease, sauté the chopped bell pepper and spinach over medium heat for about 3 to 4 minutes, until the vegetables have softened but still retain some vibrant color.
- Mix Egg Batter: In a large mixing bowl, whisk together the 6 large eggs, ½ cup milk, 1 cup Bisquick baking mix, ¼ tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder until smooth and fully combined.
- Combine Ingredients: Fold the cooked sausage, sautéed vegetables, and 2 cups shredded cheddar cheese gently into the egg mixture until evenly distributed throughout.
- Fill Muffin Pan: Spoon the mixture evenly into the prepared muffin pan cups, filling each cup to the top to ensure full-sized muffins.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the egg muffins are fully set and the top turns a light golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring onto a cooling rack. Optionally, garnish with fresh parsley before serving.
Notes
- Ensure the sausage is fully cooked and browned for maximum flavor.
- Use paper liners or grease the muffin cups well to prevent sticking.
- You can substitute Bisquick with any all-purpose baking mix if desired.
- Feel free to add other vegetables like mushrooms or onions for extra flavor.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- To make it gluten-free, use a gluten-free baking mix substitute instead of Bisquick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
