Why You’ll Love It
Need a quick morning boost packed with flavor and protein? These savory muffins are everything you need. They’re cozy, cheesy, and slightly creamy from the avocado. Perfect for busy mornings, meal prep, or a weekend brunch that doesn’t take half the day.
Each bite is filled with juicy sausage, fluffy eggs, and melty cheese. The avocado adds that smooth, buttery touch that keeps you coming back for more.
Whether you’re heading to work, the gym, or just the couch, these little guys fuel you up in minutes without the drive-thru guilt.
Ingredients
- 6 large eggs
- 1 ripe avocado, diced or sliced
- 1/2 cup cooked breakfast sausage, crumbled (pork, turkey, or plant-based)
- 1/4 cup shredded cheddar cheese (or your favorite melty cheese)
- 1/4 cup chopped spinach (optional but adds a fresh bite)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or oil, for greasing muffin tin
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with oil or non-stick spray.
- In a medium bowl, crack the eggs and whisk until smooth and pale yellow.
- Stir in your crumbled sausage, shredded cheddar, chopped spinach (if using), garlic powder, salt, and pepper. Mix well.
- Evenly divide the egg mixture between the 6 prepared muffin cups, filling them about 3/4 of the way.
- Top each muffin with a few chunks or slices of ripe avocado. Press them in slightly so they don’t float off the top.
- Bake in the preheated oven for 18–22 minutes, or until eggs are set and the tops are lightly golden.
- Remove from oven and let cool for 5 minutes before popping them out. Serve warm, or store for later meals.
Expert Tips
- Choose ripe avocados. A ripe avocado should yield slightly when you press on it. Too firm and it won’t blend nicely with the eggs.
- Pre-cook your sausage. Don’t add raw sausage to the mixture—it won’t fully cook in time and you’ll risk undercooked bites.
- Use silicone liners. If you’re tired of scrubbing your muffin tin, try silicone muffin cups. They’re non-stick and reusable.
- Add a crunch. A handful of diced bell peppers or red onions gives it a little texture and zing.
- You can make it dairy-free by omitting cheese or using a dairy-free alternative.
Storage
These muffins are made for meal prep.
- Refrigerate in an airtight container for up to 5 days. Ideal for grab-and-go mornings.
- Freeze for up to 3 months. Wrap each muffin in plastic wrap and store in a freezer bag or container.
- To reheat: Microwave on high for 30–45 seconds. From frozen, extend to 60–90 seconds or thaw overnight in the fridge.
Variations
Feeling creative? Try one of these tasty twists:
- Southwestern-style: Add a dash of cumin, chopped jalapeños, and a spoonful of salsa on top.
- Mediterranean flair: Swap sausage for sun-dried tomatoes and feta. Toss in some kalamata olives too.
- Veggie-loaded: Add mushrooms, zucchini, diced tomatoes, or kale—just be sure to sauté watery veggies first.
- Mini-sized: Use a mini muffin pan for bite-sized snacks. Reduce baking time to 12–14 minutes.
FAQ
Can I make these ahead of time?
Absolutely! They’re perfect for meal prep. Make a batch on Sunday and enjoy them all week.
Can I use egg whites only?
Yes, just use about 8–9 egg whites to replace the whole eggs. They’ll be slightly less rich but still tasty.
What kind of sausage works best?
Any pre-cooked sausage works. Pork, turkey, or even vegan sausage all taste great.
Is the avocado weird after baking?
Not at all! It softens and blends right in. It doesn’t turn brown or mushy inside the muffins.
Need more quick recipes? Check out our Easy Weeknight Dinners and 15-Minute Meals for more lightning-fast bites.
Call to Action
Made them? Let us know! Drop a comment below and tell us how yours turned out. Don’t forget to give it a star rating, save it for busy mornings, and share it with someone who’s always running late!
Looking for even more inspiration? Check out Food Network or browse our Healthy Breakfast Ideas for your next morning win.
