Introduction
These Breakfast Egg and Sausage Muffins are the perfect grab-and-go breakfast option! Made with fluffy eggs, savory sausage, and melted cheddar cheese, these muffins are high in protein, low in carbs, and packed with flavor.
Whether you’re meal prepping for the week, looking for a quick morning bite, or serving a crowd-friendly breakfast, these muffins are easy to make and incredibly satisfying.
-Why You’ll Love This Recipe
✔ Quick & Easy – Ready in just 30 minutes.
✔ Protein-Packed – Great for a low-carb or keto-friendly diet.
✔ Make-Ahead Friendly – Perfect for meal prep.
✔ Customizable – Add veggies, herbs, or different cheeses.
-Ingredients
6 large eggs
½ lb ground sausage (cooked and crumbled)
½ cup shredded cheddar cheese
¼ cup milk
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
½ cup diced bell peppers (optional, for added flavor & texture)
¼ cup chopped green onions (optional, for garnish)
-Step-by-Step Instructions
1. Preheat the Oven
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin or line with silicone baking cups.
-2. Cook the Sausage
1. In a skillet over medium heat, cook the sausage, breaking it apart until fully browned.
2. Drain excess grease and set aside.
-3. Prepare the Egg Mixture
1. In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
2. Stir in cooked sausage, shredded cheddar cheese, and diced bell peppers (if using).
-4. Assemble the Muffins
1. Pour the egg mixture evenly into the muffin cups, filling about ¾ of the way full.
2. Sprinkle with chopped green onions if desired.
-5. Bake the Muffins
1. Bake for 18–22 minutes, or until the eggs are fully set and slightly golden on top.
2. Let cool for 5 minutes, then remove from the muffin tin.
-6. Serve and Enjoy!
Enjoy warm or store for later to reheat throughout the week.
Serve with hot sauce, salsa, or avocado slices for extra flavor.
-Serving Suggestions
With Toast or English Muffins – For a more filling meal.
With Fresh Fruit – Adds a naturally sweet balance.
With a Side of Hash Browns – For a classic breakfast pairing.
With Greek Yogurt & Granola – For extra protein and crunch.
-Tips for the Best Egg and Sausage Muffins
✅ Use a Non-Stick Muffin Pan – Prevents sticking and makes cleanup easier.
✅ Let the Muffins Cool Slightly – Helps them hold their shape.
✅ Add Vegetables for Extra Nutrients – Spinach, mushrooms, or tomatoes work well.
✅ Experiment with Different Cheeses – Pepper jack, feta, or Swiss add unique flavors.
-Variations to Try
Bacon & Cheese Muffins – Swap sausage for crispy bacon.
Vegetarian Egg Muffins – Omit the sausage and add mushrooms, spinach, and tomatoes.
Spicy Egg Muffins – Add jalapeños and hot sauce for a kick.
Dairy-Free Version – Use almond milk and dairy-free cheese.
-Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheat: Microwave for 30 seconds or warm in the oven at 300°F for 5 minutes.
-The Story Behind This Recipe
Egg muffins have become a meal prep favorite because they’re portable, easy to customize, and incredibly satisfying. This sausage and cheese version is inspired by classic breakfast flavors, making it a perfect start to any day.
Whether you’re rushing in the morning or planning a relaxing weekend brunch, these muffins deliver big flavor with minimal effort.
-Final Thoughts
These Breakfast Egg and Sausage Muffins are easy to make, full of protein, and completely delicious. Whether you’re making them for meal prep or a weekend breakfast, they’re quick, versatile, and guaranteed to satisfy.
Try this recipe today and enjoy a hearty, homemade breakfast on the go!