Red Meat Allergy Friendly Make-Ahead Egg Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(12)
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Learn more →Ingredients
6 servings
- ½ lb breakfast sausage, casings removed if any
- ½ cup red bell pepper, finely diced
- ¼ cup yellow onion, finely diced
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¾ cup cheddar cheese, shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - cooking spray or softened butter, for the pan
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with cooking spray or softened butter, making sure to coat the rims as well.
- 2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 5–6 minutes, reaching an internal temperature of 160°F (71°C). Transfer to a plate and set aside.
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