Sausage Breakfast Muffins with Egg and Cheese
Struggling to find a delicious and quick breakfast on those crazy mornings? Look no further than these easy sausage breakfast muffins with egg and cheese!
Packed with protein and flavor, they’re the perfect grab-and-go option to keep you fueled until lunch. This recipe is super simple!
easy sausage breakfast muffins with egg and cheese
These muffins are a breeze to make with everyday ingredients you likely have on hand. Make a bunch on Sunday, store them in a container in the fridge, and grab one all week for the perfect breakfast that keeps you full!
They’re packed with protein and healthy fats, and you can even add your favorite veggies or cheese for extra flavor. No matter your cooking skills, this recipe is perfect for anyone who wants a delicious and healthy breakfast.
Sausage Breakfast Muffins Ingredients
This easy recipe for savory muffins requires only a few simple ingredients:
- GROUND SAUSAGE: You can choose your preferred type – pork, turkey, chicken, or breakfast sausage – make sure to use raw, ground sausage.
- EGGS: 16 large eggs (or a combination of whole eggs and egg whites)
- SHREDDED CHEESE: 1/2 cup shredded cheddar cheese (or your favorite cheese)
- SEASONINGS: Minced onion, garlic, salt and black pepper.
- MILK: You can use any milk of choice, half and half, or regular milk. For a richer flavor, use heavy cream 1/4 cup milk (optional, for a richer flavor)
- VEGETABLES (Optional): Chopped veggies like green onions, red bell pepper, or fresh spinach can be added for extra flavor.
Tools to make sausage breakfast muffins: Large skillet and a muffin tin.
How to Make breakfast muffins with sausage egg and cheese
Meal prep your mornings with these easy sausage muffins – perfect for a grab-and-go breakfast egg muffin any day of the week:
- HEAT THE OVEN: Preheat your oven to 375°F (190°C). While it’s warming up, spray a 12-cup muffin tin with nonstick cooking spray or butter to prevent sticking.
- BROWN THE SAUSAGE: Heat a large cast iron skillet over medium heat. Add the sausage and crumble it up with a wooden spoon as it browns.
- ADD THE VEGETABLES: Toss in the chopped peppers and cook for about 4 minutes, or until they begin to soften. Then, add the minced onion and garlic clove, and cook for another minute.
- WHISK THE EGGS: Combine the wet ingredients in a large bowl. Crack in the eggs, add the milk, and then whisk in the salt, and black pepper.
- ASSEMBLE: Divide the cooked sausage crumbles equally among the prepared muffin cups in your greased tin. Add in the chopped green onion (and spinach, if using)
- FILL THE MUFFIN TINS: Pour egg mixture evenly over the sausage and vegetables in each muffin cup.
- ADD CHEESE: Sprinkle your favorite shredded cheese on top of each muffin cup before baking.
- BAKE: Place the muffin tins in your preheated oven and bake for 18-20 minutes. You’ll know they’re done when the eggs are set, and the tops are a beautiful golden brown.
- COOL AND ENJOY: Once baked, remove the muffins from the oven and let them cool slightly in the muffin tin. Then, run a knife around the edges before removing them from the pan. Transfer them to a wire rack to cool completely or serve warm.
Recipe Tips
This recipe is just a starting point! Feel free to get creative and add your favorite veggies, cheese, or spices. Here are some ideas:
- Veggie Lovers: Explore different veggies like chopped mushrooms, broccoli florets, or zucchini.
- Cheese Fiesta: For a different flavor profile, swap the cheddar cheese for mozzarella, feta, or a blend.
- Spice it Up: Add a pinch of cayenne pepper or a chopped jalapeno for a kick.
- Hearty Option: For a heartier breakfast, add cooked diced hash browns or cooked crumbled bacon to the muffin mixture.
Storage Instructions
- Store: Keep sausage egg cups in an airtight container in the fridge for 3-5 days.
- Reheat: Warm up in a 350 degrees F oven.
- Freeze: Store sausage breakfast muffins in a freezer bag for 2-3 months.
What to Serve With Sausage Breakfast Muffins
These muffins make a great side dish for brunch or a quick afternoon snack. Enjoy them with a cup of coffee for a perfect on-the-go breakfast, or pair them with these recipes for a more well-rounded meal:
Easy Breakfast Egg Cups with Sausage Recipe
Ingredients
- 1 pound ground sausage
- 3/4 cup shredded cheese
- 16 large eggs
- 1/2 cup heavy cream
- 1 teaspoon minced onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetables: (Optional): green onions, red bell pepper, or fresh spinach
Instructions
- HEAT THE OVEN: Preheat your oven to 400 degrees F (204 degrees C). While it's warming up, spray a 12-cup muffin tin with nonstick cooking spray or butter to prevent sticking.
- BROWN THE SAUSAGE: Heat a large cast iron skillet over medium heat. Add the sausage and crumble it up with a wooden spoon as it browns.
- ADD THE VEGETABLES: Toss in the chopped peppers and cook for about 4 minutes, or until they begin to soften. Then, add the minced onion and garlic clove, and cook for another minute.
- WHISK THE EGGS: Combine the wet ingredients in a large bowl. Crack in the eggs, add the milk, and then whisk in the salt, and black pepper.
- ASSEMBLE: Divide the cooked sausage crumbles equally among the prepared muffin cups in your greased tin. Add in the chopped green onion (and spinach, if using)
- FILL THE MUFFIN TINS: Pour egg mixture evenly over the sausage and vegetables in each muffin cup.
- ADD CHEESE: Sprinkle your favorite shredded cheese on top of each muffin cup before baking.
- BAKE: Place the muffin tins in your preheated oven and bake for 18-20 minutes. You'll know they're done when the eggs are set, and the tops are a beautiful golden brown.
- COOL AND ENJOY: Once baked, remove the muffins from the oven and let them cool slightly in the muffin tin. Then, run a knife around the edges before removing them from the pan. Transfer them to a wire rack to cool completely or serve warm.
Notes
- Veggie Lovers: Explore different veggies like chopped mushrooms, broccoli florets, or zucchini.
- Cheese Fiesta: For a different flavor profile, swap the cheddar cheese for mozzarella, feta, or a blend.
- Spice it Up: Add a pinch of cayenne pepper or a chopped jalapeno for a kick.
- Hearty Option: For a heartier breakfast, add cooked diced hash browns or cooked crumbled bacon to the muffin mixture.
I will definitely try this., especially for one of our family brunches. We are sausage lovers. Thank you for the recipe.
I hope you love them! We all do!
I agree with you on spending a bit more for pampered chef. I have been cooking with mine for about 10 years now and it’s all still good as new. Well, better because now it’s nice and seasoned. Definitely trying this breakfast recipe.
I hope you enjoy the recipe as much as we do!
How long do you cook these and what temperature
I believe that the post states that the temperature should be 350. I cook them until the eggs are set.
This was good, but there’s no way this makes 12 muffins, unless you’re using quail eggs. I didn’t get even half of the eggs into 12 muffin cups. It is definately a 24 muffin recipe. I ended up dumping it all into a casserole dish and baking it for much longer.