If you’re looking for a delicious and convenient breakfast that’s perfect for busy mornings or brunch gatherings, this Sausage Egg Muffins Recipe is an absolute winner. These savory muffins bring together fluffy eggs, flavorful cooked sausage, crisp bell peppers, and melted cheddar cheese, all baked to golden perfection in a muffin tin. They’re easy to prepare, packed with protein, and perfectly portioned for grab-and-go enjoyment. Whether you’re fueling up for a busy day or treating friends, these muffins are sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Sausage Egg Muffins Recipe lies in its simple yet essential ingredients that create a delightful balance of flavor, texture, and color. Each item plays a key role—from the creamy eggs and salty sausage to the vibrant veggies and cheesy topping, every bite is a celebration of taste.
- 8 large eggs: The base of the muffin, providing fluffy richness and structure.
- 1/2 cup milk: Adds creaminess to the eggs for a tender, custardy texture.
- 1 cup cooked breakfast sausage, crumbled: Brings a savory, meaty punch packed with seasoning.
- 1/2 cup shredded cheddar cheese: Melts beautifully to add gooey, sharp flavor.
- 1/4 cup diced bell pepper: Introduces a sweet crunch and a pop of bright color.
- 1/4 cup chopped green onions: Offers a mild onion bite that wakes up the palate.
- Salt and black pepper to taste: Essential to balance and enhance the overall flavor.
- Nonstick cooking spray: Prevents sticking and ensures easy muffin removal.
How to Make Sausage Egg Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first: preheat your oven to 375°F (190°C). While it warms up, grease a 12-cup muffin tin generously with nonstick cooking spray. This step is crucial to guarantee your muffins slip out effortlessly once they’re baked to golden perfection.
Step 2: Whisk the Egg Mixture
In a large bowl, crack 8 large eggs and pour in the milk. Whisk them together until completely blended and slightly frothy. Season this mixture well with salt and black pepper to build a flavor foundation that carries through the muffins.
Step 3: Add Sausage to Muffin Cups
Take your cooked breakfast sausage—crumbled into bite-sized pieces—and divide it evenly among the 12 muffin cups. This ensures every muffin has a hearty, savory bite to enjoy with each mouthful.
Step 4: Layer Bell Peppers and Green Onions
Next, sprinkle diced bell peppers and chopped green onions into each muffin cup over the sausage. These veggies add wonderful texture and fresh, vibrant flavor that complements the richness of the sausage and eggs.
Step 5: Pour the Egg Mixture
Carefully pour the egg and milk mixture into each muffin cup, filling them about three-quarters of the way. This leaves just enough room for the eggs to puff up as they bake without spilling over.
Step 6: Top with Cheddar Cheese
Sprinkle shredded cheddar cheese evenly on top of each muffin cup. As the muffins bake, the cheese melts and forms a deliciously golden, bubbly crust — a perfect finishing touch.
Step 7: Bake Until Set
Place your muffin tin in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the eggs are fully set and the tops turn a lovely light golden brown.
Step 8: Cool and Enjoy
After baking, let the muffins cool for a few minutes in the pan — this helps them firm up and makes them easier to remove. Serve warm for the best taste, or store them for a quick breakfast later in the week.
How to Serve Sausage Egg Muffins Recipe
Garnishes
Sprinkle fresh chopped parsley, chives, or even a touch of hot sauce for an extra burst of flavor and color. A dollop of sour cream or a slice of avocado on the side also pairs wonderfully with these savory bites.
Side Dishes
Complement your sausage egg muffins with fresh fruit salad, crispy breakfast potatoes, or a light green salad for a balanced meal. These sides add freshness and variety to round out your breakfast or brunch plate.
Creative Ways to Present
For a brunch spread, arrange the muffins on a wooden board surrounded by small dishes of salsa, guacamole, and cream cheese. You can also serve them on mini slider buns for a fun handheld twist that kids and adults will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover sausage egg muffins in an airtight container in the refrigerator. They’ll keep well for up to 4 days, making them a fantastic option for quick breakfasts throughout the week.
Freezing
To extend their shelf life, freeze the muffins individually on a baking sheet before transferring them to a freezer-safe bag or container. This way, they won’t stick together and can be pulled out one at a time whenever you need a fast breakfast fix.
Reheating
Warm frozen or refrigerated muffins in the microwave for about 30 to 60 seconds until heated through. Alternatively, pop them in a preheated oven at 350°F (175°C) for 10 minutes to preserve their texture and get the cheese delightfully melty again.
FAQs
Can I use a different type of sausage for the Sausage Egg Muffins Recipe?
Absolutely! You can swap breakfast sausage for turkey sausage, chorizo, or even vegetarian sausage crumbles depending on your preference. Just make sure the sausage is cooked beforehand to avoid excess grease.
Are these muffins gluten-free?
Yes, this Sausage Egg Muffins Recipe is naturally gluten-free as long as your sausage and cheese do not contain hidden gluten additives. Always check labels if gluten is a concern.
Can I add other vegetables to the recipe?
Definitely! Feel free to toss in diced mushrooms, spinach, or tomatoes for more flavor and nutrition. Just be mindful of moisture content which could affect baking time.
How long do these muffins keep in the fridge?
Stored properly in an airtight container, these muffins stay fresh and tasty for about 4 days. For longer storage, freezing is the best option.
Can I make this recipe dairy-free?
You can substitute the milk with unsweetened almond or oat milk, and use a dairy-free cheese alternative. The texture will be slightly different but still delicious.
Final Thoughts
Once you try this Sausage Egg Muffins Recipe, you’ll wonder how you ever managed your mornings without it. So simple to make, endlessly versatile, and packed with flavor, these muffins are the perfect way to start your day on a high note. Get into the kitchen and make a batch—you’ll be sharing this favorite with family and friends in no time!
Print
Sausage Egg Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Low Carb
Description
Delicious and protein-packed sausage egg muffins make a perfect easy breakfast or snack. Loaded with cooked breakfast sausage, vibrant bell peppers, and green onions, all baked in a savory egg base topped with melted cheddar cheese, these muffins are convenient to prepare ahead and enjoy on busy mornings.
Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup milk
- Salt and black pepper to taste
Fillings
- 1 cup cooked breakfast sausage, crumbled
- 1/4 cup diced bell pepper
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with nonstick cooking spray to prevent sticking.
- Mix Eggs and Season: In a large mixing bowl, whisk together 8 large eggs and 1/2 cup of milk until fully combined. Season the mixture with salt and black pepper according to your taste preference.
- Add Sausage to Muffin Cups: Evenly divide 1 cup of cooked, crumbled breakfast sausage among the prepared muffin cups, forming the base layer of your muffins.
- Add Vegetables: Add 1/4 cup diced bell pepper and 1/4 cup chopped green onions into each muffin cup on top of the sausage.
- Pour Egg Mixture: Carefully pour the egg and milk mixture over the sausage and vegetables in each cup, filling them about three-quarters full to allow room for rising.
- Top with Cheese: Sprinkle 1/2 cup shredded cheddar cheese evenly over the tops of each muffin cup for a golden, cheesy finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the eggs are fully set and the tops are lightly golden brown.
- Cool and Serve: Allow the muffins to cool for a few minutes in the pan before removing them. Serve warm immediately, or store cooled muffins for convenient grab-and-go meals later.
Notes
- Use cooked sausage to avoid excess grease and ensure the muffins cook evenly.
- For a dairy-free version, substitute milk and cheese with suitable alternatives or omit cheese.
- Customize by adding other vegetables like spinach or mushrooms for extra nutrition.
- These muffins can be refrigerated for up to 4 days and reheated in the microwave or oven.
- To freeze, place cooled muffins in an airtight container or bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
