Description
Savory Easter eggs and sausage muffins—bacon-free, protein-packed, and cheesy. A festive, make-ahead breakfast for Easter or mornings.
Ingredients
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6 large eggs
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1 pound breakfast sausage
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1 cup shredded cheddar cheese
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1 tablespoon olive oil or melted butter (for brushing)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
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Maple syrup (optional, for drizzling)
Instructions
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Boil the Eggs:
Bring water to a boil, gently add eggs, and boil for 6 minutes (soft) or 9 minutes (hard).
Transfer eggs to an ice bath. Once cool, peel and set aside. -
Wrap with Sausage:
Preheat oven to 375°F (190°C).
Divide sausage into 6 portions and flatten into thin patties.
Wrap each peeled egg with sausage, sealing the edges. -
Bake the Muffins:
Grease or line a muffin tin. Place sausage-wrapped eggs into the muffin cups.
Brush tops with olive oil or melted butter.
Bake for 25–30 minutes until golden and cooked through. -
Add Cheese:
Remove tray, sprinkle cheddar over each muffin.
Return to oven for 2–3 minutes until cheese melts. -
Serve:
Cool slightly, garnish with parsley, and optionally drizzle with maple syrup.
Notes
- Use soft- or hard-boiled eggs depending on your preference.
- Substitute with turkey sausage or plant-based sausage for dietary needs.
- These muffins reheat well and are perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American