Breakfast Egg Muffins with Sausage are warm, simple, and full of flavor. They make mornings easy because you can make a batch ahead and grab one on the way out. This recipe is a crowd-pleaser, with fluffy eggs, savory sausage, and melty cheese in a small, handy muffin shape. They taste great hot or cold, and kids and adults both enjoy them. If you like to plan meals, you can also see another take on this idea at easy sausage breakfast muffins. Get ready to make a batch and smile when breakfast is this good.
How to prepare Egg Muffins with Sausage
Ingredients
- 8 large eggs
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup milk
- 3/4 cup shredded cheddar cheese
- 1/4 cup diced bell pepper, optional
- 1/4 cup chopped spinach, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or a little oil for the muffin tin
Directions
- Preheat the oven to 350 F, and lightly spray a 12-cup muffin tin with cooking spray.
- Cook the sausage in a pan until browned, drain any extra fat, and let it cool a little.
- In a bowl, beat the eggs and milk until the mix is smooth.
- Stir in the cheddar cheese, salt, pepper, and any vegetables you use.
- Put a small spoonful of sausage into each muffin cup, then pour the egg mix over so each cup is about three quarters full.
- Bake for 18 to 22 minutes, until the egg muffins are set and a toothpick comes out clean.
- Let the muffins cool for a few minutes, then remove them from the tin with a small knife.
- Serve warm, or cool completely and store in the fridge for up to 4 days, or freeze for longer.
Why You’ll Love Egg Muffins with Sausage
These egg muffins are quick to make, easy to store, and full of protein. They warm up fast, so they fit a busy morning. The mix of sausage and cheese gives a rich, comforting taste, and you can change the veggies to use what you have. They work for meal prep, for kids lunch boxes, or for feeding a small crowd.
Tips for success
- Use low-moisture fillings, so the muffins do not get watery, for example, drain cooked sausage well.
- Do not overfill the cups, eggs expand a little while baking.
- Let them cool a bit before removing, this keeps them whole.
- For even cooking, chop vegetables small and use evenly sized sausage bits.
- To reheat, microwave for 30 to 60 seconds from the fridge, or bake from frozen at 350 F for 15 to 20 minutes.
Serving Suggestions
- Serve with fresh fruit for a bright contrast.
- Add a side of toast or whole grain bagels for more carbs.
- Top with a spoon of salsa or a dash of hot sauce for a zesty kick.
- Pack with a small salad for a light lunch.
FAQs
Q: Can I make these ahead and freeze them? A: Yes, cool the muffins, place them in a freezer bag, and freeze. Reheat from frozen in the oven or microwave.
Q: Can I use liquid egg substitute? A: Yes, you can use egg substitute, but cooking time may change a little, check until set.
Q: Are these good for picky eaters? A: Yes, you can leave out veggies and add more cheese to suit picky tastes.
Q: How long do they keep in the fridge? A: They keep well for up to 4 days in an airtight container.
Conclusion
These Breakfast Egg Muffins with Sausage are a simple, tasty way to make mornings better. If you want another recipe idea and extra tips, check this Sausage Egg Muffins Recipe – Lauren’s Latest for more ways to enjoy egg muffins.
Breakfast Egg Muffins with Sausage
Ingredients
Method
- Preheat the oven to 350°F and lightly spray a 12-cup muffin tin with cooking spray.
- Cook the sausage in a pan until browned, drain any extra fat, and let it cool a little.
- In a bowl, beat the eggs and milk until the mix is smooth.
- Stir in the cheddar cheese, salt, pepper, and any vegetables you use.
- Put a small spoonful of sausage into each muffin cup, then pour the egg mix over so each cup is about three quarters full.
- Bake for 18 to 22 minutes, until the egg muffins are set and a toothpick comes out clean.
- Let the muffins cool for a few minutes, then remove them from the tin with a small knife.
- Serve warm, or cool completely and store in the fridge for up to 4 days, or freeze for longer.
