Sausage Egg and Cheese Muffins
These little sausage egg and cheese muffins are a lifesaver on mornings when you need something fast but filling. They are portable, they come together with one skillet and one mixing bowl, and they freeze beautifully, which makes them one of my favorite make ahead breakfasts for busy weekdays.
I do not know about you, but a bowl of cereal has never held me past nine in the morning. My husband wakes up starving, and flakes with milk simply do not cut it. He wants something warm, cheesy, and substantial.
These muffins deliver that in about two bites, and he can eat them standing at the counter with his coffee in the other hand.
The original recipe comes from Amanda at Old House to New Home, and it was built for exactly this kind of morning.
Instead of a drive thru run, you get a protein packed breakfast you can pull from the refrigerator or the freezer and eat on the way out the door.
They are filling enough to carry you until lunch, and they work just as well for a January diet reset as they do for a lazy Sunday brunch.
One batch makes 12 muffins, so there is enough for the week plus a few extras for the freezer. If you have never baked egg muffins before, relax. You need a skillet, a mixing bowl, and a muffin tin. That is the whole setup.
Sausage, Egg, and Cheese Muffins
What makes these muffins so satisfying is the protein, and it comes from three places: the eggs, the sausage, and the cheddar cheese.
That trio is why one or two muffins can hold a hungry eater until lunch, and why they feel like a real breakfast instead of a snack you eat out of boredom.
The vegetables add fiber and flavor, so you are not just eating scrambled eggs with meat folded in.
The recipe card lists about 72 calories per muffin, which is a helpful number to keep in mind when you are watching what you eat in the morning.
Add a piece of fruit or a small yogurt on the side and you have a complete start to the day.
Prep time is only 5 minutes, and the cook time listed on the card is 23 minutes, so a full batch fits into a small window on a Sunday afternoon.
They also travel well. I have packed them in lunch bags, taken them on road trips, and warmed them up at the office. Cold, at room temperature, or heated for a few seconds, they still taste good.
What to put in sausage egg and cheese muffins?
This is the fun part, and it is why these muffins will become a go to in your kitchen. The recipe is easy to tailor, so after you make it once or twice, you will start changing things on purpose.
- More vegetables, or none at all. If your kids pick out the peppers, leave them out or chop them very small so they disappear into the mix.
- Swap the sausage. Ham works beautifully in place of sausage, and turkey or chicken sausage lightens the calories and fat if that matters to you.
- Change the cheese. Cheddar is the classic choice, but you can use a different cheese or simply add more of it.
- Think like an omelet. Anything you would happily fold into an omelet can go into the muffin tin. Broccoli and feta cheese is one combination I keep coming back to.
Keep the eggs, the milk, and the seasonings the way they are, and you can play with everything else. That is the beauty of a recipe like this one.
What equipment do you need to make breakfast muffins?
Less than you probably think. A muffin tin and nonstick spray are the only real requirements, along with a skillet and a mixing bowl for the filling. I run a knife around the edges once the muffins have cooled, which helps them pop right out of the pan without tearing.
If you are shopping for a new pan, the recipe recommends a Caraway ceramic muffin pan, which is PFOA free and non toxic.
For the spray, a two pack of Pam works well, and a 100 percent pure avocado oil spray is a lighter option some cooks prefer. Whatever you already have in the cabinet will do the job, but please do not skip the spray. Egg muffins love to stick.
How to freeze breakfast egg muffins?
This is where the meal prep magic really happens. Let the muffins cool completely first, then place them in a zip top plastic bag or a glass storage container and put them in the freezer. They stay fresh in the freezer for one month, which means a double batch can carry you through several busy weeks.
The night before you plan to eat one, take it out of the freezer and let it thaw in the refrigerator. By morning it is ready to eat cold or to warm for a few seconds. I usually pull two at a time so there is no thinking required at 6 a.m.
Looking for more breakfast recipes?
If you love having breakfast ready before the week starts, there are a few more recipes worth adding to your list: Southwestern Breakfast Taquitos, Make Ahead Breakfast Wraps, and Make Ahead Breakfast Enchiladas. They all follow the same idea, which is doing the work once and enjoying easy mornings for days afterward.
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Ingredients
Here is exactly what you need for one batch of 12 muffins. Nothing on this list is hard to find, and you may already have most of it in the kitchen.
| Ingredient | Amount |
|---|---|
| Crumbled precooked breakfast sausage (turkey, sausage, or pork) | 1/2 lb |
| Onion, diced | 1 medium |
| Colored pepper, diced | 1 large |
| Cheddar cheese, shredded | 1 cup |
| Eggs | 6 |
| Milk or half and half | 2/3 cup |
| Salt | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Garlic clove, minced | 1 |
| Butter | 1 tbsp |
Any type of milk is fine here, so use whatever you keep in the refrigerator. Half and half makes the muffins a little richer, which is my preference when I am feeding a crowd.
Instructions
- Preheat the oven to 375 degrees and spray a muffin tin with nonstick spray.
- In a skillet, add the sausage, peppers, onion, garlic clove, and butter. Cook until the vegetables start to soften, about 5 to 6 minutes.
- While the sausage mixture cooks, add the half and half, seasonings, and eggs to a mixing bowl. Whisk until everything is combined, then fold in half of the cheese.
- Add a heaping tablespoon of the sausage mixture to the bottom of each muffin well. If you have any left over, go back and add more. Pour the egg mixture over each well, then sprinkle the remaining cheese on top.
- Bake for 15 to 18 minutes, until the muffins are golden brown and set in the middle. A toothpick inserted in the center should come out clean.
- Let the muffins cool, then run a knife around the edges before removing them from the pan. Serve warm or at room temperature.
A few notes from my own kitchen. The egg mixture is thin, so pour it slowly and stop before it reaches the top of each well. The muffins rise and set as they bake, then settle a little as they cool, which is completely normal.
If your oven runs hot, start checking at 15 minutes so the edges do not brown too far.
Let the muffins cool for a few minutes in the pan before you run the knife around the edges. They hold together much better that way.
Recipe details
One batch yields 12 muffins. The recipe card lists a prep time of 5 minutes and a cook time of 23 minutes, with about 72 calories per muffin. Serve them warm straight from the pan or at room temperature, whichever suits your morning best.
Once the muffins have cooled completely, they can go into a zip top plastic bag or a glass container in the freezer, where they keep well for one month.
Take one out individually the night before you plan to eat it, and it will be ready by morning. In our house, I keep two or three in the refrigerator for the next couple of days and freeze the rest, so there is always a fast breakfast waiting when the alarm goes off too early.
FAQs
How do you make sausage egg and cheese muffins?
To make sausage egg and cheese muffins, preheat the oven to 375°F. Cook crumbled precooked breakfast sausage with diced onion, colored pepper, minced garlic, and butter until the vegetables soften. Whisk together eggs, milk or half and half, salt, garlic powder, and black pepper, then fold in half the shredded cheddar cheese. Layer the sausage mixture and egg mixture in a greased muffin tin, top with remaining cheese, and bake for 15-18 minutes until set and golden.
Can you freeze sausage egg and cheese muffins?
Yes, these muffins freeze exceptionally well for meal prep. Once they have cooled completely, place them in a plastic zip-top bag or a glass storage container and store them in the freezer for up to one month. For the best results, take a muffin out of the freezer the night before you plan to eat it to let it thaw in the refrigerator.
What ingredients do you need for sausage egg and cheese muffins?
The recipe calls for 1/2 lb crumbled precooked breakfast sausage, 1 medium diced onion, 1 large diced colored pepper, 1 cup shredded cheddar cheese, 6 eggs, 2/3 cups milk or half and half, and seasonings including 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. You also need 1 minced garlic clove and 1 tbsp butter for cooking the sausage and vegetables.
How long do you bake sausage egg and cheese muffins?
Bake the muffins at 375°F for 15 to 18 minutes. They are done when they are golden brown and set in the middle, which you can test by inserting a toothpick or knife that comes out clean. Let them cool in the pan for a few minutes, then run a knife around the edges before removing them to serve warm or at room temperature.
Sausage Egg and Cheese Muffins
Sausage Egg and Cheese Muffins These little sausage egg and cheese muffins are a lifesaver on mornings when you need something fast but filling. They are portable, they come together with one skillet and one mixing bowl, and they freeze beautifully, which makes them one of my favorite make ahead breakfasts for busy weekdays.
- Total Time: 0 min
- Yield: 12 muffins 1x
Ingredients
Ingredients
1/2 lb crumbled precooked breakfast sausage, turkey, sausage, or pork
1 medium onion, diced
1 large colored pepper, diced
1 cup cheddar cheese, shredded
6 eggs
2/3 cups milk or half and half, any type of milk is fine
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 garlic clove, minced
1 tbsp butter
Instructions
Instructions
1-Preheat oven to 375 degrees: Preheat oven to 375 degrees. Spray muffin tin with non stick spray.
2-In a skillet, add your sausage, peppers,: In a skillet, add your sausage, peppers, onions, garlic clove, and butter. Cook until vegetables start to soften, about 5-6 minutes.
3-While this mixture cooks, add half and: While this mixture cooks, add half and half, seasonings, and eggs to a mixing bowl. Whisk together until all combined. Fold in half the cheese.
4-Add a heaping tbsp: Add a heaping tbsp. of sausage mixture to the bottom of each muffin well. If you have any leftover, go back and add more. Pour egg mixture over each muffin well. Sprinkle each with remaining cheese.
5-Put in the oven and bake for: Put in the oven and bake for 15-18 minutes, or until golden brown and set in the middle when a toothpick inserted comes out clean.
6-Let cool and then run a knife: Let cool and then run a knife around the edges before removing from the pan. Serve warm or room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Cook Time: 23 min
- Method: bake
Nutrition
- Calories: 72
