Restaurants›EggBred›Lil Breakfast Eggies Sausage Recipe

Lil Breakfast Eggies Sausage Recipe

Inspired by EggBred
Time30m
Serves3

Make Lil Breakfast Eggies Sausage Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Egg Muffins

Optional Serving

Method

Egg Muffins

1

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease six wells of a standard muffin tin with butter or nonstick spray so the little eggies release easily.

2

Cook sausage (if needed)

If your breakfast sausage is raw, brown about 3 oz (use small links or bulk), breaking it into small pieces, until fully cooked and no pink remains (about 5–7 minutes). Drain any excess fat and let cool slightly. If using precooked sausage, skip this step.

3

Mix eggs

In a medium bowl, crack 6 large eggs and add 1 tablespoon whole milk. Whisk until combined and slightly frothy. Season with a small pinch of salt and a small pinch of black pepper.

4

Combine add-ins

Fold in the cooked, crumbled sausage (about 3 oz), 1 ounce shredded mild cheddar, 2 teaspoons finely diced red bell pepper and 1 teaspoon finely chopped parsley (optional). Stir gently so ingredients are evenly distributed.

5

Fill muffin tin

Divide the egg mixture evenly among the six prepared muffin wells (about 1/4 to 1/3 cup mixture per well). Tap the pan gently on the counter to settle the mixture and remove air pockets.

6

Bake

Bake in the preheated 350°F oven for 15–18 minutes, until the eggies are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

7

Cool and remove

Let the egg muffins rest in the pan for 2–3 minutes, then run a small knife around the edges if needed and transfer to a cooling rack or plate. Let cool slightly so they are warm but safe for kids to eat.

8

Serve

Serve one or two Lil Breakfast Eggies Sausage per child with 2 teaspoons ketchup or mild salsa for dipping and a side of 1/2 cup sliced fruit (adjust portion to appetite). Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave for 20–30 seconds.

Optional Serving

9

Arrange fruit on the plate and place a small ramekin of ketchup or mild salsa alongside the egg muffins for dipping. For younger children, cut the egg muffins into quarters to make bite-sized pieces.