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Egg Sausage Muffins

Egg Sausage Muffins

Do you have hungry children coming to your church, children who didn't get breakfast? These are a great nutritious snack to fee their tummies before you feed their souls.
Servings 12


  • 8 large eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Dash hot sauce
  • 1/2 cup milk
  • 2 Tbsp flour
  • 1/2 lb bulk sausage
  • 1/2 cup diced bell pepper
  • 1/2 cup diced mushrooms
  • 3/4 cup grated cheddar cheese


  • Preheat oven to 350 degrees. Break eggs into a medium mixing bowl, add salt, paper and hot sauce; whisk until combined. Stir together milk and flour; add to egg mixture and mix well.
  • Crumble and brown sausage in skillet. Remove with a slotted spoon and add to eggs. In the grease remaining in the pan, saute the bell pepper and mushrooms until limp, add to eggs. Add cheese and mix thoroughly.
  • Spray a muffin tip with oil spray, making sure to get spray up the sides of each muffin cup. Using a 1/3 measuring cup, ladle egg mixture into the muffin cups. There should be enough for 12 cups; if you have extra, pour the rest into individual greased custard cups. Bake for 20-22minutes until puffy and barely set.
  • Remove from oven and let set five minutes. Run a knife along edges of each muffin cup and lift the out of the pan.


To freeze: place in plastic zipper bags and freeze. To thaw, place in refrigerator the night before and then reheat in the microwave when ready to serve.