These sausage egg muffins are tender, fluffy, and cheesy. They really have everything that makes a hearty, satisfying breakfast all in one muffin. This an incredibly satisfying on-the-go breakfast, and I just love how quick and easy it is to make!
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My Take On Sausage Egg Muffins
These breakfast egg muffins are an easy and tasty recipe that's a lifesaver for me on busy mornings.
They're basically like the most delicious mini frittatas I've ever had. Soft and pillowy baked egg bites filled with melty cheddar cheese and chunks of juicy, savory sausage, baked together in a muffin tin until golden. Quick, convenient, and oh-so good!
Something else I love is this whole recipe is made in just 30 minutes, and most of that is baking time. So really, you're only looking at about 5 minutes of work! I love to make a big batch of these tasty sausage egg cups ahead of time and just warm them up in the morning or throughout the day. I love making them with my protein iced coffee for a breakfast of champions.
Why This Recipe Works
Easily customizable. You can make this recipe your own and add any of your favorite sausages, cheeses, and spices, or consider it a tasty way to use up any leftover veggies in the fridge.
Healthy breakfast. These muffin cups are full of protein from the sausage, eggs, and cheese and keep me feeling full and satisfied all morning.
Family friendly. Both kids and adults are a fan of these cheesy sausage egg muffins! In fact, you can even get your kids to join in on the fun of making them. My 2 year old loves making these with me, and she loves eating them too.
Great for batch cooking. Double or triple the recipe and store extra sausage egg muffins in the freezer for convenient and tasty breakfasts. They're my favorite meal prep breakfast!
Ingredients
The ingredients list for these sausage egg cups is incredibly straightforward, and I'm willing to bet you've got most of these at home already.
Here's what you'll need to make breakfast sausage egg muffins:
- 1 lb. mild Italian sausage
- 1 cup shredded cheddar cheese
- 8 eggs
- ¼ cup heavy cream
- Salt and pepper, to taste
It's as simple as that!
By the way, all these ingredients are used in my keto breakfast casserole recipe, too, so you might want to give that one a try next for another healthy breakfast recipe!
How To Make Sausage Egg Muffins
1. Cook the sausage: Preheat the oven to 400°F. Remove the Italian sausage from its casing and cook the meat in a skillet until browned, breaking up any larger clumps with your spatula as you go. Then, drain any excess grease.
2. Assemble the breakfast cups: Prepare a 12-hole muffin tin with paper liners and divide the cooked sausage mixture into each one, then top them with shredded cheese.
3. Add the eggs: Break the eggs into a bowl and beat them with heavy cream, salt, and pepper. Pour the egg mixture into the paper liners.
4. Bake: Slide the muffin pan into the oven and bake for 15 minutes or until cooked through. You'll know your egg and sausage muffins are ready when you insert a toothpick into the center, and it comes out clean. Then, let it cool and lift out the individual breakfast muffins with their paper liners. Enjoy!
My Tips For Making The Best Recipe
- You can use any kind of sausage for these egg muffins. I've used breakfast sausage, turkey sausage chicken sausage, and they taste great with everything. You can even add bits of ham and bacon.
- Add other veggies to the mix for more fiber and nutritional value, like bell peppers, spinach, or sundried tomatoes.
- If you don't have muffin liners, coat the inside of the muffin tin holes with cooking spray before adding the ingredients. You can also use pieces of parchment paper as makeshift liners.
- If you don't have a muffin tin, you can assemble the sausage, cheese, and egg mixture in a baking dish and turn it into a baked frittata!
- Fill each muffin tin with different combinations of meat, cheese, and veggies for a variety of sausage egg muffin flavors to enjoy throughout the week.
How To Store Sausage Egg Muffins
In the fridge: Let your sausage egg muffins cool to room temperature, then transfer them to an airtight container and store them in the fridge for up to 5 days.
In the freezer: Arrange the cooled sausage egg muffins in one evenly spaced layer on a sheet pan and freeze for 2 hours. Transfer the frozen muffins to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months.
Reheating: Microwave the sausage egg muffins in for 25-30 seconds if they're from the fridge and 50-60 seconds if they're from the freezer. You can also heat at 350°F, covered with foil on a sheet pan, for 10-15 minutes. If you're starting from frozen, thaw them overnight in the fridge before reheating them in the oven.
FAQs About This Sausage Egg Muffins Recipe
Why are my egg muffins sticking?
Egg muffins will almost always stick to the muffin tin, especially if there's no liner or nonstick cooking spray to keep them separate. For the best results, use silicone muffin liners or grease the muffin tin holes generously before adding the batter. If the egg muffins do stick, you can use a thin knife to gently cut the egg muffin away from the tin.
How long can you freeze egg muffins?
Homemade egg muffins will stay good in the freezer for up to 3 months. For the best results, freeze the egg muffins individually first before transferring them all to a freezer bag or airtight container to freeze.
Why are my egg muffins soggy?
Your egg muffins might be soggy if you overfilled the muffin tins. You'll want to just fill the egg mixture evenly in the tins about three-quarters of the way full.
More Breakfast Recipes
Sausage Egg Muffins
These sausage egg muffins are tender, fluffy, and cheesy. They really have everything that makes a hearty, satisfying breakfast all in one muffin. This an incredibly satisfying on-the-go breakfast, and I just love how quick and easy it is to make!
Ingredients
- 1 lb. mild Italian sausage
- 1 cup cheddar cheese, shredded
- 8 eggs
- ¼ cup heavy cream
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Remove the sausage from the casing. Cook the sausage meat in a skillet until it is browned. Drain any excess grease.
- Line 12-hole muffin tin with paper liners. Divide the sausage among the paper liners.
- Add cheddar cheese on top.
- In a bowl, beat eggs with heavy cream and salt and pepper to taste.
- Pour the egg mixture over the cheese.
- Bake the egg muffins for 15 minutes.
Nutrition Information:
Serving Size: 1 egg muffinAmount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 14g
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