Start your day right with these protein-packed sausage egg muffins! Perfect for busy mornings, meal prep, or weekend brunch, these savory breakfast muffins combine hearty breakfast sausage, fluffy eggs, and melty cheese in a convenient, portable form. Ready in just 30 minutes, they're both delicious and incredibly easy to make.
Why You'll Love These Sausage Egg Muffins
These breakfast sausage egg muffins are a game-changer for busy mornings. They're portable, protein-rich, and can be made ahead for the entire week. Plus, they're naturally low-carb and keto-friendly, making them perfect for various dietary needs. Whether you're rushing to work or feeding a hungry family, these muffins deliver a satisfying breakfast every time.
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Ingredients
- 1 pound breakfast sausage
- 12 large eggs
- 1 cup shredded cheddar cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: fresh herbs (parsley, chives)
Instructions
Preparation (10 minutes)
- Preheat oven to 375°F (190°C)
- Grease muffin tin generously with cooking spray
- Brown sausage in skillet, breaking into small pieces
- Drain excess fat and let cool slightly
Making the Egg Mixture (5 minutes)
- Whisk eggs in large bowl until well beaten
- Add milk, garlic powder, salt, and pepper
- Stir in diced peppers and onions
- Mix in ¾ cup of the cheese
Assembly and Baking (20 minutes)
- Divide cooked sausage among muffin cups
- Pour egg mixture over sausage
- Top with remaining cheese
- Bake for 20-25 minutes until set
Final Steps
- Let cool in pan for 5 minutes
- Run knife around edges to loosen
- Remove from tin
- Garnish with fresh herbs if desired
Equipment
- 12-cup muffin tin
- Non-stick cooking spray
- Large mixing bowl
- Whisk
- Skillet for cooking sausage
- Measuring cups and spoons
Storage
- Refrigerate up to 5 days in airtight container
- Freeze up to 3 months
- Store in single layer or separate with parchment
Top Tip
Fill muffin cups only ¾ full for perfectly risen, non-soggy egg muffins that won't collapse after baking.
FAQ
Can you eat Sausage Egg Muffins in the morning for breakfast?
Yes, muffins are a common breakfast food. Choose whole grain varieties and pair with protein for better nutrition
Why are my egg muffins soggy?
Excess moisture from vegetables or undercooked eggs causes sogginess. Pre-cook veggies, drain well, and bake until eggs are fully set.
Is eggs and sausage a good breakfast?
Yes, it provides protein and keeps you full. Choose lean sausage and consider portion size for a balanced meal.
Can I use cupcake liners for egg cups?
Yes, but paper liners may stick. Silicone liners or direct pan greasing work better for egg muffins.
These sausage egg muffins are the perfect grab-and-go breakfast or snack! Packed with protein and flavor, they’re easy to make and customizable to your taste. Try them today for a quick, delicious start to your day! Don’t forget to share your feedback and pictures of your delicious creation!
Check out our Homemade Fluffy Cinnamon Rolls for more meal prep ideas.
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Delicious Sausage Egg Muffins Recipe
Equipment
- 12 Cups muffin tin
- Non-stick cooking spray
- Large mixing bowl
- Whisk
- Skillet for cooking sausage
- Measuring cups and spoons
Ingredients
- 1 pound breakfast sausage
- 12 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- ¼ cup diced onions
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: fresh herbs (parsley, chives)
Instructions
Preparation
- Preheat oven to 375°F (190°C)
- Grease muffin tin generously with cooking spray
- Brown sausage in skillet, breaking into small pieces
- Drain excess fat and let cool slightly
Making the Egg Mixture
- Whisk eggs in large bowl until well beaten
- Add milk, garlic powder, salt, and pepper
- Stir in diced peppers and onions
- Mix in ¾ cup of the cheese
Assembly and Baking
- Divide cooked sausage among muffin cups
- Pour egg mixture over sausage
- Top with remaining cheese
- Bake for 20-25 minutes until set
Final Steps
- Let cool in pan for 5 minutes
- Run knife around edges to loosen
- Remove from tin
- Garnish with fresh herbs if desired
Notes
- Perfect for meal prep
- High protein breakfast
- Freezer friendly
- Customizable recipe
- Great for busy mornings
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