Savory Egg Muffins with Cheese and Green Onions

Hey there! Let’s talk about these little bites of happiness—savory egg muffins. They’re like mini breakfast quiches, but easier to make and perfect for busy days. Think fluffy eggs, melty cheese, tangy green onions, and savory turkey sausage, all baked into golden, handheld portions. Sounds good, right?

They’re not just delicious—they’re practical, too. Perfect for meal prep, quick breakfasts, or even as a snack with coffee. Let’s break it all down so you can whip these up in no time.

Why You’ll Love Them

• Quick and easy: No fancy techniques here. Just mix, pour, and bake.
• Meal prep-friendly: Make a batch, store, and enjoy throughout the week.
• Customizable: Swap ingredients to fit your taste or dietary needs.
• Tastes amazing: Who doesn’t love cheesy, eggy goodness?

What You’ll Need

Here are your main ingredients. Don’t worry if you’re missing something—there’s room to improvise.

• 6 eggs: The base. Give them a quick whisk so they’re smooth.
• 1 cup shredded cheese: Cheddar, mozzarella, or whatever you’ve got.
• 1/3 cup green onions: For that fresh, slightly spicy kick.
• 1 cup turkey sausage: Pre-cooked and thinly sliced. Or use chicken sausage.
• 1/4 cup milk: Makes the eggs fluffier.
• Salt and pepper: A little goes a long way.
• Optional garnish: Fresh thyme or parsley if you’re feeling fancy.

Pro tip: No sausage? Try diced veggies like bell peppers or mushrooms instead.

Step-by-Step Instructions

Cooking these muffins is easy. Think of it as layering flavors into a muffin pan.

1. Preheat Your Oven

Set it to 375°F (190°C). Grease your muffin tin—or use silicone liners if you hate scrubbing pans.

2. Prep Your Egg Mixture

Crack your eggs into a bowl. Add milk, salt, and pepper. Then whisk until smooth. You want it frothy for fluffy muffins.

3. Build Your Muffins

• Start with a layer of sausage at the bottom of each muffin cup.
• Sprinkle cheese and green onions over the sausage.
• Finish by pouring the egg mixture in. Just 2/3 full—these puppies will puff up as they bake.

4. Bake

Pop the tray into the oven for 18–20 minutes. Keep an eye on them. They should be golden and set in the middle, not wobbly. If you’re unsure, poke one with a toothpick—clean toothpick means done.

5. Cool and Serve

Let them sit in the tin for 5 minutes. Then gently pry them out with a fork or spatula. Sprinkle some fresh thyme or parsley for extra flair.

Ways to Switch Things Up

• No meat? Add veggies like spinach, tomatoes, or zucchini.
• Dairy-free? Use plant-based cheese and milk.
• Spicy? Throw in jalapeños or swap cheddar for pepper jack.
• Fancy version: Caramelize some onions and layer them in for a gourmet twist.

Storing and Reheating

Made too many? Lucky you. Here’s how to store and reheat them:

• Fridge: Keep in an airtight container for up to 4 days.
• Freezer: Wrap individually in plastic wrap, then store in a Ziploc bag.
• Reheating: Warm in the microwave (30–45 seconds) or in the oven at 350°F (5–7 minutes).

Pro tip: These freeze beautifully. Make a double batch, and you’ll always have something on hand for busy mornings.

So there you have it—savory egg muffins! These are one of those recipes you’ll find yourself coming back to, whether it’s for a special brunch or just to have something tasty ready to go. Try them out, and let me know how you’ve made them your own!

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