Farmhouse Egg Muffins

Time :35

Yield :6 servings

Recipe Background

These cute and rustic little egg bites are such a treat for breakfast or for a snack on the go! Farmhouse Egg Muffins are wholesome, fluffy, and protein-packed! The eggs are tender and filled with savory sausage, tangy olives, and lots of melty cheese. Top them with salsa and creamy avocado and you'll know it's true... Farmhouse Egg Muffins are precisely what good mornings are made of!

Ingredients

For the egg muffins:

3/4 pound ground breakfast sausage
12 large eggs beaten
1/2 cup whole milk
2 teaspoons chili powder
1 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
2 cups Mexican-style four cheese blend shredded, divided
1 (3.8-ounce) can sliced black olives drained

Optional, for serving:

cilantro to taste, minced
salsa to taste
avocado to taste, sliced

Directions

Position an oven rack in the center position.
Preheat the oven to 350 degrees F.
Coat a 12-cup muffin tin with cooking spray.
In a large skillet over medium-high heat, add the sausage and cook, while crumbling with a wooden spoon, until it is no longer pink, about 5-7 minutes.
In a large mixing bowl, add the eggs, the milk, the chili powder, the salt, and the black pepper and whisk to combine.
Evenly divide 1/2 of the cooked sausage and 1/2 of the Mexican cheese among the cups of the prepared muffin tin.
Evenly pour the egg mixture into the cups of the prepared muffin tin, filling each to about halfway.
Top the egg mixture in the muffin cups evenly with the remaining sausage, the remaining Mexican cheese blend, and the olives.
Bake on the center oven rack until the eggs are puffed up and lightly browned, about 20-25 minutes.
Serve warm topped with the cilantro, the salsa, and the avocado.