Easy Sausage Egg Muffins Recipe

If you’re looking for a quick and satisfying breakfast option, look no further than our easy sausage egg muffins recipe. Packed with protein and full of flavor, these muffins are the perfect way to kickstart your morning.

Growing up, my mom would always make these delightful muffins as a weekend treat when the whole family was together. I remember the aroma wafting through the house, drawing us all to the kitchen even before we were fully awake. It felt like a warm hug from mom every time we sat down to enjoy them. Now, I make them for my own family, continuing the tradition and creating new memories.

Why You’ll Love This Recipe

This recipe is perfect for busy mornings or when you need a grab-and-go breakfast. The muffins are not only easy to make, but they also stay moist for days, making meal prep a breeze. You’ll love how customizable they are, allowing you to adjust ingredients to your taste or dietary preferences.

Ingredients Notes

These muffins call for simple ingredients you likely already have. Use high-quality sausage for the best flavor, and don’t hesitate to swap out regular eggs for egg whites if you’re watching your cholesterol. For a vegetarian option, replace the sausage with sautéed mushrooms or bell peppers.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.

Step 2

Cook the sausage in a skillet over medium heat, breaking it into small pieces until completely browned. Drain any excess fat.

Step 3

In a large bowl, whisk together the eggs, milk, and seasoning. Add the cooked sausage and mix well.

Step 4

Pour the egg and sausage mixture evenly into the muffin tin, filling each about 3/4 full.

Step 5

Bake for 20-25 minutes, or until the muffins are set and golden brown on top. Let them cool slightly before removing and serving.

Storage Options

Store leftover muffins in an airtight container in the refrigerator for up to four days. For longer storage, wrap them individually and freeze for up to three months. To reheat, simply microwave for about 30-45 seconds from the fridge or 1-2 minutes from the freezer.

Variations & Substitutions

For those who prefer a different flavor profile, try adding diced jalapeños for a spicy kick, or substitute chicken sausage for turkey sausage for a leaner option. You can also add a handful of shredded cheese to the mix for a cheesy twist.

Serving Suggestions

These muffins are perfect for a brunch spread or a quick weekday breakfast. Pair them with a side of fresh fruit or a simple green salad for a balanced meal. They’re also excellent for potlucks and morning gatherings.

Frequently Asked Questions

Can I make these muffins ahead of time? Absolutely! These muffins are perfect for meal prep. You can bake a batch on Sunday and enjoy them throughout the week. Just be sure to store them properly to maintain their freshness.

Can I use other types of meat? Yes, you can use other types of meat such as bacon or ham. Make sure to cook the meat thoroughly before adding to the muffin mix. Each will give a distinct flavor, so choose according to your preference.

Are these muffins gluten-free? These muffins are naturally gluten-free as no flour is used in the recipe. However, if you’re concerned about gluten contact from any sausage or seasoning, be sure to check labels for gluten-free certifications.

Easy Sausage Egg Muffins Recipe

This easy sausage egg muffins recipe is perfect for a quick breakfast or brunch option that's packed with protein and flavor. They're easy to make and customizable to your taste!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 pound breakfast sausage crumbled
• ▢ 12 large eggs
• ▢ 1 cup shredded cheddar cheese
• ▢ 0.5 cup bell pepper diced
• ▢ 0.25 cup green onions chopped
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
• In a large skillet, cook breakfast sausage over medium heat until browned. Drain excess fat.
• In a large bowl, whisk together eggs, cheese, bell pepper, green onions, salt, and black pepper.
• Add cooked sausage to the egg mixture and stir until well combined.
• Divide the mixture evenly among the prepared muffin cups.
• Bake for about 20 minutes, or until the egg muffins are set and lightly golden.
• Allow to cool slightly before serving. Enjoy warm or at room temperature.

Notes

These muffins can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the microwave for a quick breakfast on the go.