Sausage and Cheese Egg Puffs
Fluffy, savory, and irresistibly cheesy, these Sausage and Cheese Egg Puffs are the perfect make-ahead breakfast or on-the-go snack. Crafted with hearty breakfast sausage, creamy cheddar cheese, and a hint of scallion for added freshness, these mini egg bites are baked to golden perfection in a muffin tin. Packed with protein from six large eggs and a splash of milk, they’re seasoned simply with salt and pepper for a rich, comforting flavor. Ready in just 30 minutes, these easy egg puffs are perfect for meal prepping, reheating beautifully for busy mornings. Whether served warm straight out of the oven or enjoyed as a quick bite on busy mornings, these savory puffs will become a household favorite!
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Recipe Information
Ingredients
- 200 grams Breakfast sausage
- 120 grams Shredded cheddar cheese
- 6 large Eggs
- 60 milliliters Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped scallions (optional)
- 1 teaspoons Olive oil
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick cooking spray.
Heat a skillet over medium heat and add 1 teaspoon of olive oil. Crumble the breakfast sausage into the skillet and cook, stirring occasionally, until fully browned and cooked through, about 5-7 minutes.
Remove the cooked sausage from the skillet and transfer it to a plate lined with paper towels to drain any excess grease.
In a large mixing bowl, crack the eggs and whisk them until well combined. Add the milk, salt, and black pepper, and whisk again to incorporate.
Stir in the cooked sausage, shredded cheddar cheese, and chopped scallions (if using). Mix until evenly combined.
Evenly distribute the egg mixture into the prepared muffin tin cups, filling each cup about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg puffs are set and slightly golden on top.
Remove the egg puffs from the oven and let them cool slightly in the tray for 5 minutes. Then, carefully use a butter knife to loosen the edges and remove them from the pan.
Serve warm and enjoy! These egg puffs can also be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1157 mg | 89% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
