Introduction
Spicy Egg Muffins are your perfect solution for a protein-packed, on-the-go breakfast that’s full of flavor. They pack a punch from hot Italian sausage, a trio of peppers, and a kick of jalapeno cheese, all baked into a portable, high-protein muffin. You can make a batch ahead and enjoy a savory, spicy start to your day all week long.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 18 muffins
Ingredients
- 3 hot Italian sausages
- 1 small yellow onion (diced)
- 1 green pepper (diced)
- 1 red pepper (diced)
- 1 jalapeno pepper (diced)
- 1 ½ cups Monterey Jack cheese with Jalapeno (shredded)
- 12 eggs
- ½ tsp red pepper chili flakes
- salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Grease two 12-cup muffin tins or line them with parchment liners.
- Remove the casings from the hot Italian sausages. Cook the sausage meat in a large skillet over medium heat, breaking it up with a spoon, until fully browned and cooked through.
- Add the diced yellow onion, green pepper, red pepper, and jalapeno pepper to the skillet with the cooked sausage. Sauté for 5-7 minutes, until the vegetables have softened. Remove from heat and let the mixture cool slightly.
- In a large bowl, whisk the 12 eggs together with the red pepper chili flakes, and salt and pepper to taste.
- Evenly distribute the sausage and vegetable mixture among 18 muffin cups. Sprinkle the shredded Monterey Jack cheese with Jalapeno over the mixture in each cup.
- Carefully pour the seasoned egg mixture over the fillings in each muffin cup, filling them about ¾ full.
- Bake for 18-23 minutes, or until the egg muffins are fully set, puffed, and the tops are lightly golden.
- Let the muffins cool in the tins for 5 minutes before removing them to a wire rack. Serve warm.
Variations
- Lower-Fat Version: Use turkey or chicken Italian sausage and 6 whole eggs plus 6 egg whites.
- Crustless Quiche: Pour the entire mixture into a greased 9×13 baking dish and bake at 375°F for 25-30 minutes.
- Dip Style: Bake the egg mixture without the add-ins in a large baking dish, cook the sausage and veggies separately, and serve them as a hearty topping or dip with toasted pita bread.
- Family-Friendly: Remove the seeds and ribs from the jalapeno and use a regular shredded Monterey Jack cheese to dial back the heat.
Tips for Success
- Let the sausage and veggie mixture cool for a few minutes before adding it to the muffin tins to prevent it from cooking the eggs prematurely.
- For easy cleanup, use silicone muffin pans or high-quality non-stick spray on metal tins.
- Whisk the eggs thoroughly until completely uniform in color for the best texture.
- Don’t overfill the muffin cups; leaving a little space allows them to puff up nicely without spilling over.
Storage & Reheating
Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat in the microwave for 45-60 seconds or in a 350°F oven for 10-12 minutes until heated through.
FAQ
Can I use a different type of sausage?
Yes, any uncooked sausage will work, but using “hot” Italian sausage is key for the intended spicy flavor profile.
Do I have to use the jalapeno Monterey Jack cheese?
It is recommended for an extra kick, but regular Monterey Jack, cheddar, or a pepper jack blend can be substituted.
My muffins stuck to the pan. What can I do?
Grease your muffin tins generously with cooking spray or butter, or use parchment paper liners for guaranteed non-stick results.
Can I make these ahead of time?
Absolutely. They are perfect for meal prep. Simply store as directed and reheat throughout the week.
Are these freezer-friendly?
Yes, they freeze very well. Thaw overnight in the refrigerator or reheat directly from frozen, adding a few extra minutes to the reheating time.
Can I add other vegetables not listed?
The provided ingredient list is final for this recipe. Adding extra veggies with high water content (like mushrooms or zucchini) may make the muffins watery, so it’s best to follow the list as written.
