Sausage & Cheese Breakfast Egg Muffins
Savory sausage and cheese breakfast egg muffins with poblano peppers are perfect for a make-ahead breakfast option. Enjoy the low-carb, keto-friendly breakfast or snack that you can enjoy all week long.
Any other parents out there tired of the phrase, “there’s nothing to eat”? If I had a penny for every time I’ve heard that phrase this summer, I would be rich!
I’ve been making egg muffins for years because it’s one thing that the kids can heat and eat on their own in 30 seconds in the microwave. The perfect grab-and-go option, these muffins can be enjoyed for breakfast, lunch, or as an afternoon snack when the kids are hungry and heading to the pantry.
Take advantage of the HOT Extreme Value Deal at Safeway that runs through July 13th to make these egg muffins this week.
Extreme Value Deal
Signature Select Country Style Sausage, Lucerne Large Eggs, Signature SELECT Complete Pancake and Waffle Mix and Signature Select 100% Premium Orange Juice $5.00 with the Just for U digital coupon
The Signature SELECT sausage is available in country style, hot, or Italian style. I went with the country-style sausage, but if you like hot or Italian sausage, you can go with that instead.
Ingredients
- 1 lb. Signature SELECT sausage, cooked and crumbled
- 12 Lucerne eggs, beaten
- 1/2 cup milk
- 2 teaspoons chile powder
- 1/2 poblano pepper, diced
- 1/4 cup scallions, chopped
- 1 1/2 cups Lucerne shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Add these items to your Safeway shopping list for grocery delivery or pickup, here or by clicking the buy now button below.
How to Make Egg & Sausage Breakfast Muffins
Preheat the oven to 350° F.
Cook and crumble the sausage, then drain over paper towels to soak up excess grease.
In a large mixing bowl, whisk together the eggs, milk, cheese, poblano pepper, crumbled sausage, green onion, chile powder, salt and pepper.
Grease a 12 cup muffin tin with butter or spray a silicone muffin tin with non-stick cooking spray.
Using a ladle, fill the muffin cups with the egg and sausage mixture.
Bake for 20 to 25 minutes until the eggs rise and are golden brown.
Serve hot with a salsa of your choice.
How to Reheat the Sausage & Egg Muffins
Simply place the egg muffins on a paper towel or a plate and heat for 30 to 45 seconds in the microwave for one muffin.
If heating more than one muffin at the same time, increase the cooking time to 1 minute.
Additional Easy Breakfast Ideas
Loaded Tater Tot Breakfast Skillet
Loaded Baked Egg Muffin Cups Recipe
Sausage and Cheese Breakfast Egg Muffins
Ingredients
- 1 lb. breakfast sausage cooked and crumbled
- 12 eggs beaten
- 1/2 cup milk
- 2 teaspoons chile powder
- 1/2 poblano pepper diced
- 1/4 cup scallions chopped
- 1 1/2 cups shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350° F.
- Cook and crumble the sausage, then drain over paper towels to soak up excess grease.
- In a large mixing bowl, whisk together the eggs, milk, cheese, poblano pepper, crumbled sausage, green onion, chile powder, salt and pepper.
- Grease a 12 cup muffin tin with butter or spray a silicone muffin tin with non-stick cooking spray.
- Using a ladle, fill the muffin cups with the egg and sausage mixture.
- Bake for 20 to 25 minutes until the eggs rise and are golden brown.
- Serve with a salsa of your choice
Perfect for meal prep with a side salad, or fresh fruit.
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