Sausage and Pepper Egg Muffins
Fluffy egg muffins packed with savory sausage and bell peppers, perfect for a protein-rich keto breakfast. This American-inspired keto recipe (high-protein), ready in about 40 minutes, pairs Eggs, Bell peppers (mixed colors), Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 133 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 6 large Eggs
- 4 oz, diced Italian sausage (fully cooked, removed from casing)
- 1/2 cup, diced Bell peppers (mixed colors)
- 1/4 cup, diced Onion
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 2 tbsp, shredded Cheddar cheese
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 350°F (175°C). Lightly grease muffin tin with 1/2 tbsp olive oil.
- Step 2: Whisk 6 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in medium bowl until combined.
- Step 3: Heat remaining 1/2 tbsp olive oil in skillet over medium heat. Add diced bell peppers and onion, sauté for 5 minutes until softened. Add diced sausage and cook 2 more minutes.
- Step 4: Stir sausage-vegetable mixture into egg mixture, then fold in 2 tbsp shredded cheddar cheese.
- Step 5: Pour mixture into prepared muffin tin, filling cups 3/4 full.
- Step 6: Bake for 20-25 minutes until set and golden around edges.
