If you’re on the hunt for a breakfast that’s irresistibly tasty, impossibly easy, and totally customizable, then let me introduce you to Sausage Egg Muffins. These little cups of joy are packed with all the morning flavors you crave—savory sausage, fluffy eggs, melty cheddar, and just the right pop of veggies—all baked together in perfectly portioned muffins. Whether you want a grab-and-go weekday meal or a crowd-pleasing brunch addition, these Sausage Egg Muffins have you covered with loads of protein and endless possibilities!
Ingredients You’ll Need
Gather just a handful of classic breakfast ingredients, each one playing its own special role in the ultimate flavor and texture of your Sausage Egg Muffins. Simple, wholesome, and versatile, every item on this list adds its own magic to the mix.
- Eggs: The heart of your muffins, eggs provide all that fluffy structure and rich flavor.
- Milk: Just enough to lighten the texture and keep your muffins tender, not rubbery.
- Cooked breakfast sausage (crumbled): Savory, smoky, and satisfying—sausage adds serious morning comfort.
- Shredded cheddar cheese: Brings creamy meltiness and sharpness that pulls every bite together.
- Chopped bell pepper: Pops of color and a little sweetness to contrast the savory elements.
- Chopped green onions: Fresh, mild onion flavor—plus, they look gorgeous in every bite.
- Salt: Brightens all the flavors and keeps your muffins from tasting flat.
- Black pepper: That little hint of spice to balance the richness.
- Nonstick cooking spray: Essential for releasing your muffins effortlessly (and keeping cleanup a breeze).
How to Make Sausage Egg Muffins
Step 1: Preheat and Prep Your Tin
Begin by cranking your oven up to 375°F so it’s nice and hot when you’re ready to bake. Grab your trusty 12-cup muffin tin and give it a generous mist of nonstick cooking spray—you want every single muffin to slide out easily, keeping their picture-perfect shapes.
Step 2: Whisk the Egg Base
In a large mixing bowl, crack in all 8 eggs. Pour in that half cup of milk, sprinkle in the salt and black pepper, and get whisking! You want everything to be totally combined, with the yolks and whites blended smoothly. This step ensures your Sausage Egg Muffins bake up evenly light and fluffy.
Step 3: Add the Goodies
Now comes the fun part! Stir in your cooked sausage crumbles, the shredded cheddar, vibrant bell pepper, and chopped green onions. Fold them in gently but thoroughly, so every bite of your Sausage Egg Muffins delivers a little bit of everything—it’s like a mini omelet in every muffin!
Step 4: Fill the Muffin Tin
Carefully divide your savory egg mixture among the greased muffin cups, filling each about three-quarters full. This gives them space to puff up beautifully as they bake, without overflowing onto the pan.
Step 5: Bake to Perfection
Slide your tin into the preheated oven and let those Sausage Egg Muffins work their magic for 18 to 22 minutes. You’ll know they’re done when the eggs are set and the tops turn a delicate golden color. A quick poke with a toothpick in the center should come out clean.
Step 6: Cool and Enjoy
After baking, let the muffins cool a few minutes in the tin—this helps them firm up and makes them easier to remove. Gently run a knife around the edges, pop them onto a platter, and get ready to serve them while still warm and inviting!
How to Serve Sausage Egg Muffins
Garnishes
Dress them up with a sprinkle of extra green onions, a dusting of fresh cracked black pepper, or a little chopped parsley for a burst of color. If you love a kick, add a dash of hot sauce or a spoonful of salsa right on top of each Sausage Egg Muffin.
Side Dishes
Sausage Egg Muffins pair splendidly with sides like crisp hash browns, fresh fruit, or a simple green salad for a well-rounded breakfast. If you’re going all out for brunch, serve them with a basket of warm muffins or croissants to make it truly special.
Creative Ways to Present
Arrange your Sausage Egg Muffins on a big platter with little labels for each flavor version, if you’ve made a few tweaks. For parties, pop them onto colorful muffin liners or set them in decorative wrappers. They make perfect additions to bento boxes, picnic baskets, or as a make-ahead meal prep highlight.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, cool your Sausage Egg Muffins completely before popping them into an airtight container. They’ll keep in the fridge for up to four days, perfect for quick weekday breakfasts or brunches on-the-go.
Freezing
To store for longer, wrap each muffin tightly in plastic wrap and place them in a freezer bag or airtight container. Stash them in the freezer where they’ll stay fresh for up to two months. Just be sure to label them so you remember what deliciousness awaits!
Reheating
From the fridge, simply unwrap and microwave a Sausage Egg Muffin for about 30 seconds until warm. Straight from the freezer, you’ll want to thaw overnight in the fridge, or microwave for a minute or so, until piping hot. The cheese gets gooey, and the eggs become super tender—just like fresh!
FAQs
Can I use a different type Breakfast
Absolutely! You can substitute turkey sausage, chicken sausage, or even a plant-based variety if you prefer. Each type brings its own unique flavor and texture to your Sausage Egg Muffins, so feel free to experiment according to your taste and dietary needs.
Do I have to use cheddar cheese?
Not at all! Cheddar is classic, but shredded mozzarella, Swiss, pepper jack, or Monterey jack are all delicious alternatives. Try mixing two kinds together for extra creaminess and flavor in every bite.
Can I make Sausage Egg Muffins ahead for meal prep?
That’s one of the best things about Sausage Egg Muffins—yes! Bake a batch on Sunday and keep them chilled for easy grab-and-go breakfasts or snacks all week. They reheat perfectly and taste just as good as when they’re fresh from the oven.
How do I prevent the muffins from sticking to the pan?
Nonstick spray is important, but you can also use silicone muffin pans or paper liners for even easier removal. Let them cool for a few minutes before taking them out, and run a knife around the edge if needed to help release any stubborn bits.
Are Sausage Egg Muffins gluten-free?
Great news—yes, as written, this recipe is naturally gluten-free! Just double-check your sausage and seasonings to make sure they’re gluten-free too, and you’re good to go.
Final Thoughts
Once you try Sausage Egg Muffins, there’s just no going back—they’re easy, endlessly versatile, and seriously satisfying. I hope you’ll give these a spot in your breakfast rotation and discover just how fun and flavorful mornings can be. Don’t forget to play with different flavors, and most importantly, enjoy every single bite!
Print
Sausage Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Sausage Egg Muffins are a delicious and convenient breakfast option that can be made ahead for meal prep. Packed with savory sausage, cheddar cheese, and veggies, these muffins are perfect for a low-carb or keto-friendly meal.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/2 cup milk
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add in the cooked sausage, shredded cheese, bell pepper, and green onions.
- Fill Muffin Cups: Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes until set and lightly golden on top.
- Cool and Serve: Allow to cool slightly before removing from the tin. Serve warm or store for meal prep.
Notes
- These muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for a quick breakfast option.
- Customize with different types of sausage, vegetables, or cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 135 mg
