Sausage and Egg Muffins
These savory sausage and egg muffins combine breakfast favorites in a convenient, portable package. Packed with protein from eggs, sausage, and cheese, they're perfect for meal prep, grab-and-go breakfasts, or a quick post-workout snack. Customizable with your favorite vegetables and ready in just 35 minutes, they're a game-changer for busy mornings.
Ingredients
- 1 pound breakfast sausage pork, turkey, or chicken
- 1 small onion finely diced
- 1 bell pepper any color, finely diced
- 1-2 cloves garlic minced
- 10 large eggs
- 1/4 cup milk any kind, including non-dairy
- 1 cup shredded cheddar cheese divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried herbs thyme, oregano, or Italian seasoning
- Optional add-ins: spinach mushrooms, jalapeños, or fresh herbs
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or line with paper liners. If using paper liners, give them a quick spray too—eggs are notorious for sticking.
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks. This should take about 5-7 minutes until no pink remains.
- Add the onion and bell pepper to the sausage and cook for another 3-4 minutes until they begin to soften. Add the garlic in the last 30 seconds of cooking. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, half the cheese, salt, pepper, and dried herbs until well combined.
- Distribute the sausage mixture evenly among the prepared muffin cups. Try to press it down slightly so the egg mixture has room to fill in.
- Pour the egg mixture carefully over the sausage in each muffin cup, filling each about 3/4 full. The eggs will puff up during baking.
- Sprinkle the remaining cheese on top of each muffin.
- Bake for 18-20 minutes until the muffins are set in the center and slightly golden around the edges. They should puff up nicely.
- Let cool in the pan for about 5 minutes – this makes them easier to remove without sticking. Run a knife around the edges to loosen if needed.
- Serve warm or let cool completely before storing.
Notes
- These muffins reheat beautifully in the microwave (30-45 seconds), toaster oven, or regular oven.
- For food prep, store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- To freeze, wrap each muffin individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator or use the defrost setting on your microwave.
- If using paper liners, let the muffins cool completely before removing the liners to prevent sticking.