Sausage Egg Muffins Recipe
If you love a hearty, flavorful breakfast that can be ready in minutes on busy mornings, these Sausage Egg Muffins are about to become your new favorite go-to. Packed with protein, bursting with color from veggies, and finished with melty cheddar, each muffin is a little, hand-held package of happiness. Plus, they’re meal-prep friendly, so you can whip up a batch on Sunday and enjoy them all week. Sausage Egg Muffins check every box – satisfying, portable, and irresistibly delicious with each and every bite.
Ingredients You’ll Need
Making Sausage Egg Muffins couldn’t be simpler: each ingredient plays a starring role in creating bold flavor, creamy texture, and a gorgeous presentation. Keep these essentials on hand, and you’ll always have an easy and impressive breakfast ready to go!
- 6 large eggs: The heart and soul of these muffins, eggs create a light, fluffy base that holds all the tasty mix-ins together.
- 1/2 cup milk: Adds moisture and helps keep the eggs tender rather than rubbery.
- 1/2 teaspoon salt: Enhances all the savory flavors in the muffin.
- 1/4 teaspoon black pepper: Just the right amount of pepper adds a touch of warmth without overpowering the other ingredients.
- 1/2 cup shredded cheddar cheese: Melts beautifully for pockets of creamy, cheesy goodness.
- 1/2 cup cooked breakfast sausage (crumbled): Brings rich, savory depth – you can use pork or turkey sausage, whatever you prefer!
- 1/4 cup diced bell peppers: Adds a lovely pop of color and subtle sweetness.
- 1/4 cup diced onions: Delivers a little bite and rounds out the flavor.
- Nonstick cooking spray: Essential for ensuring your muffins come out clean and perfectly shaped every time.
How to Make Sausage Egg Muffins
Step 1: Preheat and Prepare the Muffin Tin
Start by preheating your oven to 375°F. Grab a 12-cup muffin tin and generously coat each cup with nonstick cooking spray. This simple step guarantees that your Sausage Egg Muffins will pop out easily, looking as good as they taste.
Step 2: Whisk the Eggs and Dairy
In a large mixing bowl, crack in the eggs and pour in the milk. Sprinkle in the salt and pepper, then whisk everything together until the mixture is smooth and slightly frothy. This helps ensure the muffins bake up light and fluffy every time.
Step 3: Add the Good Stuff
Now comes the fun part! Gently stir in the shredded cheddar, crumbled sausage, diced bell peppers, and onions. A quick fold is all it takes; try not to overmix — you want to keep a light texture while ensuring those tasty bits are well distributed throughout the mixture.
Step 4: Fill the Muffin Cups
Pour the egg mixture evenly into each prepared muffin cup, filling each about three-quarters full. The mixture will puff up a bit while baking, so leave a little room at the top for that perfect muffin dome.
Step 5: Bake to Golden Perfection
Slide the muffin tin into your preheated oven and bake for 20 to 25 minutes. The Sausage Egg Muffins should be set in the center and have just a kiss of golden color on top. When you press lightly, they should spring back and look slightly firm.
Step 6: Cool and Serve
Let the muffins cool in the pan for about five minutes. This quick rest makes them easier to remove and lets the flavors settle. Use a butter knife to gently loosen around the edges if needed, then pop your Sausage Egg Muffins out and serve warm or allow them to cool completely for meal prep.
How to Serve Sausage Egg Muffins
Garnishes
Fresh garnishes can elevate your Sausage Egg Muffins from simple to stunning. Try sprinkling the tops with extra shredded cheese, fresh chopped parsley, or a dash of smoked paprika for added flair and flavor right before serving.
Side Dishes
Pair your Sausage Egg Muffins with crisp roasted potatoes, a handful of mixed greens, or some juicy fresh fruit for a well-rounded breakfast plate. If you like, offer a side of tangy salsa or hot sauce to wake up those taste buds even more.
Creative Ways to Present
Serve Sausage Egg Muffins on a tiered platter for a brunch buffet, tuck one between an English muffin for a grab-and-go sandwich, or slice them in half and stuff into a pita with extra veggies and cheese. These muffins are fun to play with and look especially tempting when presented in colorful cupcake wrappers, too.
Make Ahead and Storage
Storing Leftovers
Let any leftover Sausage Egg Muffins cool completely before popping them into an airtight container. They’ll stay fresh and flavorful in the refrigerator for up to five days, making them perfect for busy weekday mornings.
Freezing
Planning ahead? These muffins freeze beautifully! Arrange completely cooled muffins in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to two months without losing their taste or texture.
Reheating
To reheat, simply microwave a Sausage Egg Muffin for 30–45 seconds if refrigerated, or about 1–2 minutes from frozen. For an even better texture, pop them in a toaster oven at 350°F for 5–8 minutes to revive that fresh-baked feel and flavor.
FAQs
Can I use a different type Breakfast
Absolutely! Whether you prefer spicy Italian sausage, turkey sausage, or even vegetarian sausage crumbles, you can swap in whatever fits your taste or dietary needs. Just make sure it’s cooked and crumbled before adding.
Can I make Sausage Egg Muffins dairy-free?
Yes, you can substitute your favorite non-dairy milk (like almond or oat milk) and use a dairy-free cheese. The muffins will still turn out delicious and satisfying.
How do I keep the muffins from sticking to the pan?
Generously coating the muffin tin with nonstick cooking spray is key. You can also use silicone muffin pans or parchment liners if you want extra insurance against sticking.
Are Sausage Egg Muffins good for meal prep?
They are absolutely perfect for meal prep! These muffins hold up well in both the fridge and freezer. Just reheat them as needed for a hot breakfast any day of the week.
What veggies or mix-ins can I add?
The beauty of Sausage Egg Muffins is their versatility. Try adding chopped spinach, tomatoes, mushrooms, or even a little jalapeño for extra kick. Feel free to get creative with herbs or a sprinkle of your favorite seasoning blends!
Final Thoughts
If you’re ready to take the stress out of breakfast and add a little joy to your mornings, give these Sausage Egg Muffins a try. They’re comforting, bursting with flavor, and so easy to customize. I can’t wait for you to enjoy how quick, hearty, and downright delicious this recipe is—happy cooking!
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Sausage Egg Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Non-Vegetarian
Description
These Sausage Egg Muffins are a delicious and convenient breakfast option that can be prepared ahead for busy mornings. Packed with protein and flavor, these muffins are perfect for meal prep and can be easily customized with your favorite ingredients.
Ingredients
Egg Muffins:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage (crumbled)
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick cooking spray.
- Mix Ingredients: In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, sausage, bell peppers, and onions.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until set and golden on top.
- Cool and Serve: Let cool in the pan for 5 minutes before serving warm or storing.
Notes
- These muffins are great for meal prep and can be refrigerated for up to 5 days or frozen for up to 2 months.
- You can substitute turkey sausage or add spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 115mg
