Baked Italian Sausage and Pepper Egg Muffins
Baked egg muffins with lean Italian pork sausage and sweet bell pepper, make once and enjoy over the week from fridge for a hearty Italian-style protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C and brush 4 muffin holes with a small amount of olive oil. Finely dice red bell pepper. Finely grate Parmesan and garlic. Crush fennel seeds. Remove sausage casings. Whisk whole egg, egg whites, milk, garlic, fennel seeds, oregano, salt, and pepper until smooth.
Saute
Heat 1 tsp olive oil in a small non-stick pan over medium heat. Break Italian sausage into crumbles, cook 3 to 4 minutes until browned and cooked through. Add diced bell pepper, toss 1 to 2 minutes until softened. Transfer to a plate to cool completely.
Build
Divide cooled sausage-pepper mixture, Parmesan, and fresh basil evenly between the 4 greased muffin holes. Pour egg mixture over fillings, filling each hole roughly three-quarters full.
Bake
Place muffin tin in preheated oven at 180°C for 16 to 18 minutes until puffed, set in the centre, and lightly golden on top. Cool in tin 5 to 10 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
Plate
Portion cooled muffins into 2 airtight containers of 2 muffins each. Refrigerate up to 4 days. Reheat in microwave for 30 to 45 seconds or oven at 160°C for 5 minutes, then serve with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.