These Sausage Egg Muffins are about to become your new breakfast MVP. Imagine waking up to a warm, savory muffin packed with juicy sausage, fluffy eggs, and melty cheese—what’s not to love? They’re the perfect grab-and-go bite for busy mornings, post-workout snacks, or cozy brunches with friends. Trust me, once you make these, they’ll be on repeat in your kitchen.
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Whether you’re meal prepping for the week or whipping up something quick and satisfying, these muffins are here to make your mornings a whole lot tastier.
Why You’ll Love Sausage Egg Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, planning a weekend brunch, or simply indulging in a protein-packed snack for yourself, this dish fits the vibe perfectly. Here’s why it’s a favorite:
Versatile: Great for breakfast on-the-go, brunch spreads, or even post-gym snacks. You can dress them up with fresh herbs and veggies or keep them simple—either way, they hit the spot.
Budget-Friendly: You likely already have everything you need in the fridge. No need to run to a specialty store; just simple ingredients doing big things.
Quick and Easy: No fancy kitchen skills needed. If you can crack an egg, you can make these. Perfect for beginners and busy cooks alike.
Customizable: Don’t like sausage? Use bacon or a plant-based option. Want to sneak in veggies? Go wild with spinach, peppers, or mushrooms. These muffins are ready to adapt to your cravings.
Crowd-Pleasing: Kids devour them. Adults love them. These little guys disappear fast at any breakfast table.
Ingredients in Sausage Egg Muffins
Here’s the beauty of these muffins—they’re made with just a handful of ingredients, but the flavor payoff is HUGE. Let’s break it down:
Eggs: The fluffy, protein-packed base of our muffins. They bind everything together while staying light and satisfying.
Ground Sausage: Adds savory depth and a little spice. Feel free to use breakfast sausage, Italian, or whatever variety you love most.
Cheddar Cheese: Melts into the mix, giving every bite a gooey, cheesy moment. Sharp cheddar works great, but feel free to mix things up!
Milk: A splash of milk helps make the eggs light and creamy when baked.
Salt and Pepper: Just a pinch enhances the flavor of everything without overpowering.
Optional Add-ins: Diced bell peppers, spinach, green onions—get creative! These muffins love company.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F. This helps everything bake evenly and gives your muffins that perfect golden top.
Cook the Sausage: In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain any excess fat and set it aside to cool slightly.
Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. This step creates that creamy, fluffy base we’re going for.
Add the Fillings: Stir in the cooked sausage and shredded cheese (and any extras like veggies). Mix just until combined.
Prepare Your Muffin Tin: Lightly grease your muffin tin or line with silicone liners. This ensures the muffins pop right out after baking.
Fill the Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full. Don’t overfill—they’ll puff up!
Bake to Perfection: Bake for 20–25 minutes or until the centers are set and the tops are slightly golden. They should spring back when gently pressed.
Cool Slightly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cooling helps the texture settle and makes them easier to handle.
Serve and Enjoy: Enjoy warm or let them cool completely and refrigerate for meal prep. These are even great straight from the fridge!
Nutrition Facts
Servings: 12 muffins
Calories per serving: 170
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Sausage Egg Muffins
These muffins are delicious on their own, but if you want to round things out or serve a bigger spread, try these ideas:
Fresh Fruit: Add a bowl of berries or sliced melon for a refreshing contrast.
Toast or English Muffins: Turn your egg muffins into a breakfast sandwich!
Yogurt Parfait: Layer some Greek yogurt with honey and granola on the side.
Dipping Sauce: Hot sauce, salsa, or a creamy sriracha mayo adds a spicy kick.
As a Snack: Pop one in the microwave for 20 seconds for a protein-packed pick-me-up.
Additional Tips
Prep Ahead: These are perfect for meal prep! Make a batch on Sunday and store them in the fridge for a quick grab-and-go breakfast.
Freeze Friendly: Let them cool completely, then store in a freezer-safe bag. Microwave from frozen for about a minute.
Vegetarian Option: Swap the sausage for plant-based crumbles or sautéed mushrooms.
Make It Spicy: Add red pepper flakes or use hot sausage if you want a little heat.
Don’t Overbake: Keep an eye on them near the end—overbaking can make them rubbery.
FAQ Section
Q1: Can I use turkey sausage instead of pork?
A1: Absolutely! Turkey sausage is a leaner option and still adds great flavor.
Q2: Can I make these dairy-free?
A2: Yes! Skip the cheese or use a dairy-free alternative, and substitute milk with your favorite plant-based option.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
Q4: Can I freeze these muffins?
A4: Definitely. Freeze in a single layer, then transfer to a freezer bag. They’ll last up to 3 months.
Q5: What’s the best way to reheat them?
A5: Microwave for 30–60 seconds or warm in the oven at 325°F for 10 minutes.
Q6: Can I add vegetables?
A6: Yes! Chopped spinach, bell peppers, onions, or zucchini are all great choices.
Q7: Can I double the batch?
A7: For sure! These freeze well, so doubling up is smart for busy weeks.
Q8: Why did my muffins deflate?
A8: That’s totally normal! Since they’re mostly egg, they puff up in the oven and settle a bit as they cool.
Q9: Can I make these in mini muffin tins?
A9: Yes! Just reduce the bake time to about 12–15 minutes.
Q10: Are these keto-friendly?
A10: Yes, especially if you skip the milk or use a low-carb alternative. They’re naturally low in carbs and high in protein.
Conclusion
There you have it—Sausage Egg Muffins that are savory, simple, and seriously satisfying. Whether you’re making them for the week or serving them fresh out of the oven to friends and family, they’re always a hit. Once you try these, you’ll wonder how you ever lived without them. Happy cooking, friend!
Print
Sausage Egg Muffins
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Sausage Egg Muffins are the ultimate breakfast treat, combining hash browns, sausage, and cheese with a kick of heat from roasted poblano peppers. These easy-to-make, portion-controlled muffins are perfect for prepping ahead and reheating for a quick, satisfying breakfast.
Ingredients
- Cooking spray
- 3 large Poblano peppers, or 6 medium (1 pound)
- 2 pounds breakfast sausage, hot or mild, pork or turkey
- 2 bunches scallions, white and light green part only, chopped
- 1 bag (20-ounce) refrigerated shredded hash browns
- 4 cups shredded Gouda cheese
- 1 teaspoon salt
- Freshly ground black pepper
- 8 large eggs, beaten
- 2 cups milk, whole or 2%
Instructions
- Spray two 12-cup muffin pans with cooking spray. Set aside.
- Place the top rack in the oven to within 6-8 inches of the heating element. Preheat the broiler.
- Place the Poblano peppers on a foil-lined baking sheet then place them under the broiler. Broil for 8-10 minutes on the first side or until blackened in numerous places. Turn them over and place them back under the broiler. Broil another 6-8 minutes until the second side is blackened in numerous places.
- Remove from the oven and immediately cover with another baking sheet or a sheet of aluminum foil. Let cool 15-20 minutes.
- Remove as much of the skin as possible along with the stem, seeds and membrane. Coarsely chop and set aside.
- Adjust oven temperature to 350°F (175°C).
- Place the breakfast sausage in a large nonstick skillet. Cook over medium-high heat until browned.
- Add the chopped scallions and cook 2-3 more minutes or until scallions are wilted.
- Drain off any excess liquid or grease. Let cool.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a milder flavor, use a different type of pepper, or skip the roasting step.
- Feel free to substitute the Gouda cheese with cheddar or another favorite cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg