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SideChef
Recipes
Breakfast
Sausage Salsa Egg Muffins

5 INGREDIENTS • 8 STEPS • 30MINS

Sausage Salsa Egg Muffins

Recipe
4.7
3 ratings
Yummy and filling breakfast on the go! These Sausage Salsa Egg Cups are so good, everyone in the family approved. Oh, and they are very easy to make. Just layer everything in the muffin pan, pop them in the oven, and 20 minutes later you are eating a flavor-packed breakfast or lunch. Only 5 ingredients!
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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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Yummy and filling breakfast on the go! These Sausage Salsa Egg Cups are so good, everyone in the family approved. Oh, and they are very easy to make. Just layer everything in the muffin pan, pop them in the oven, and 20 minutes later you are eating a flavor-packed breakfast or lunch. Only 5 ingredients!
30MINS
Total Time
$2.50
Cost Per Serving
Ingredients
Servings
12
us / metric
Egg
12
Eggs
Pork Sausage
1 1/2 cups
Pork Sausages, crumbled, drained
Monterey Jack Cheese
1 cup
Monterey Jack Cheese, shredded
Salsa
1/2 cup
Salsa
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
174
Fat
13.1 g
Protein
12.3 g
Carbs
1.3 g
Love This Recipe?
Add to plan
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Sausage Salsa Egg Muffins
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author_avatar
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Spray a muffin pan very well with non-stick butter flavored cooking spray.
step 3
In each muffin tin, spoon Pork Sausages (1 1/2 cups) into the bottom.
step 3 In each muffin tin, spoon Pork Sausages (1 1/2 cups) into the bottom.
step 4
Crack an Eggs (12) in each muffin tin. Gently break the yolk, and with the handle end of a spoon or fork, gently move the sausage around to allow the egg to seep through to the bottom.
step 4 Crack an Eggs (12) in each muffin tin. Gently break the yolk, and with the handle end of a spoon or fork, gently move the sausage around to allow the egg to seep through to the bottom.
step 5
Spoon 1 teaspoon of Salsa (1/2 cup) onto the center of each yolk.
step 5 Spoon 1 teaspoon of Salsa (1/2 cup) onto the center of each yolk.
step 6
Top the egg cups evenly with the Monterey Jack Cheese (1 cup) and Fresh Parsley (2 Tbsp).
step 6 Top the egg cups evenly with the Monterey Jack Cheese (1 cup) and Fresh Parsley (2 Tbsp).
step 7
Bake at 20 minutes until eggs are set and cooked through.
step 7 Bake at 20 minutes until eggs are set and cooked through.
step 8
Let cool for 5 minutes. Using a butter knife or small plastic spatula, gently remove the Sausage Salsa Egg Cups from the muffin tin and cool on a plate. Serve and enjoy!
step 8 Let cool for 5 minutes. Using a butter knife or small plastic spatula, gently remove the Sausage Salsa Egg Cups from the muffin tin and cool on a plate. Serve and enjoy!
Tags
Breakfast
American
Brunch
Lunch
Low-Carb
Shellfish-Free
Kid-Friendly
Pork
Quick & Easy
Mexican
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