Start your mornings on the right note with these savory sausage egg muffins! Packed with hearty breakfast sausage, fluffy eggs, and melty cheese, these portable breakfast muffins are perfect for busy mornings, weekend brunches, or meal prepping for the week ahead.
Ready in just 30 minutes, they’re incredibly easy to whip up and absolutely delicious. Whether you’re fueling up for a long day or enjoying a laid-back breakfast, these protein-packed muffins have got you covered. Your mornings just got a whole lot tastier! 🧀
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
- Step 1 : Preparation
Grease the muffin tin, brown sausage, and prep diced peppers and onions.
- Step 2 : Making the Egg Mixture
Whisk eggs with milk, spices, peppers, onions, and cheese for the filling.
- Step 3 : Assembly and Baking
Layer sausage in muffin tin, pour egg mixture, top with cheese, and bake.
- Step 4 : Final Steps
Cool muffins in the tin, loosen edges, and garnish with fresh herbs before serving.
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.
Grab-and-Go Goodness: Sausage Egg Muffins!
If you're looking for a delicious, protein-packed breakfast or snack that’s as easy as it is satisfying, these sausage egg muffins are a must-try! They’re quick to make, bursting with flavor, and totally customizable—just mix in your favorite veggies, cheeses, or seasonings for a personal touch.
Need a heartier meal? Try pairing them with diced Alice Springs Chicken Recipe for an extra protein boost that will keep you fueled all day.
Whether you’re meal-prepping for the week or just need a quick grab-and-go option, these muffins are the ultimate solution for busy mornings.
Craving something on the sweeter side? Check out our Homemade Fluffy Cinnamon Rolls for a decadent treat that’s just as irresistible.
Give these muffins a go, and don’t forget to snap a pic and share your creation! We’d love to see your version.
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Pairing
These are my favorite dishes to serve with this Sausage Egg Muffins recipe:
Delicious Sausage Egg Muffins Recipe
Equipment
- 12 Cups muffin tin Standard size
- Non-stick cooking spray OR silicone muffin liners
- Large mixing bowl For whisking eggs
- Whisk For egg mixture
- Skillet for cooking sausage For browning sausage
- Measuring cups and spoons For ingredient portions
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
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