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Egg Muffins

Egg Muffins


10 large eggs or equivalent egg substitute
1/2 cup half-and-half
10 ounces breakfast sausage, cooked
1-1/2 cups grated cheese

Cooking Instructions

Preheat oven to 350 F. Generously grease 12-cup muffin pan. Note: Paper muffin liners are not recommended for this recipe.

In a large mixing bowl whisk together eggs and half-and-half. Divide the sausage among the cups of the muffin pan, about a heaping tablespoon per cup. Add egg mixture, filling each cup more than 2/3 of the way full. Top each with cheese.

Bake in preheated oven 35 to 45 minutes, until egg is completely set and edges begin to turn golden brown.

Huevos Ranchero: Substitute ground chorizo for sausage. Add 1 tablespoon of salsa into the cup with the sausage. Continue as before.

Denver Omelet: Substitute ham, finely diced for sausage. In a sauté pan, sauté 1/2 medium onion and 1/2 green pepper, both diced small, in a small amount of oil or butter, until onion is soft. Divide the ham and sautéed veggies between the muffin cups. Continue as before.

Farmer's Omelet: Substitute 1 pound apple wood smoked bacon, fried crisp and crumbled, for sausage. In a frying pan, heat 1 tablespoon of oil. Add 1 medium potato, diced, and sauté 3 to 4 minutes. Add 1/2 medium onion, diced, and continue to sauté until onion and potato are soft. Divide cooked bacon and vegetables between muffin cups. Continue as before.

Veggie Omelet: In a sauté pan, heat 1 tablespoon of oil over medium heat. Add 1 medium onion, diced, and sauté until translucent. Add 8 ounces diced mushrooms, and sauté 4 to 6 minutes until mushrooms begin to brown. Add 1/2 red bell pepper, diced, and 1 medium tomato, seeded then diced, and sauté 3 to 4 minutes until any liquid given off by the vegetables has evaporated. Add 2 tablespoons minced chives, and stir to combine. Divide vegetables between muffin cups. Continue as before.

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