Herb-Roasted Egg and Sausage Muffins
A savory breakfast bake featuring perfectly poached eggs nestled in herbed sausage and roasted vegetables, ideal for a quick morning meal that sustains energy. This American-inspired recipe, ready in about 35 minutes, combines Chicken sausage, Eggs, Bell peppers into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 240 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (3 oz each, sliced into 1/2-inch rounds) Chicken sausage
- 4 large Eggs
- 1/2 cup (diced) Bell peppers
- 1/4 cup (diced) Onion
- 2 tbsp (chopped) Fresh parsley
- 1 tsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with 1 tsp olive oil. Arrange 4 (3 oz each) chicken sausage slices in the bottom of each muffin cup, then top with 1/4 cup diced bell peppers and 1/4 cup diced onion in each cup.
- Step 2: Crack 1 large egg into each muffin cup, then sprinkle with 2 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Bake for 18-20 minutes, or until egg whites are fully set, edges are golden, and sausage is heated through with vegetables tender.
