Ingredients
Method
Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins cook evenly and rise properly.
- Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
Cook the Sausage
- In a skillet over medium heat, cook the crumbled sausage until browned and fully cooked, about 5-7 minutes. Stir occasionally to break up the sausage into smaller pieces.
- Once cooked, remove from heat and let cool slightly before adding to the egg mixture.
Mix the Egg Base
- In a large mixing bowl, whisk together the eggs and milk until fully combined. This helps to incorporate air into the mixture, resulting in fluffy muffins.
- Add the shredded cheese, cooked sausage, salt, pepper, and paprika (if using) to the egg mixture. Stir until everything is evenly distributed.
Fill the Muffin Tin
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise without overflowing.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are puffed and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve
- Serve warm, garnished with chopped chives if desired. These muffins can be enjoyed fresh or stored in the refrigerator for up to 3 days.
Nutrition
Notes
Feel free to customize these muffins by adding vegetables like bell peppers or spinach, or using different types of cheese or meats.