Sausage Egg and Cheese Muffins for Effortless Mornings

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Freshly baked Sausage Egg Cheese Muffins on a breakfast table
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Why Make This Recipe

Sausage Egg and Cheese Muffins are perfect for busy mornings. They pack protein, flavor, and nutrients all into one handy muffin. You can make them ahead of time, which makes your mornings effortless. This recipe is not only quick to prepare but also customizable to fit your taste and dietary needs. Plus, they freeze well for an easy grab-and-go breakfast.

How to Make Sausage Egg and Cheese Muffins

Ingredients

  • 1 cup Crumpled Precooked Breakfast Sausage (Swap for turkey sausage for a leaner option)
  • 1 medium Onion, Diced (Shallots make for a milder taste)
  • 1 large Colored Pepper, Diced (Any sweet bell pepper variety can be used)
  • 1 cup Cheddar Cheese, Shredded (Feel free to substitute with mozzarella or feta)
  • 6 large Eggs (Consider egg substitutes for a vegan option)
  • 1/2 cup Milk or Half and Half (Any type of milk will work)
  • 1 teaspoon Salt (Adjust to taste preferences)
  • 1 teaspoon Garlic Powder (Fresh garlic can also be used)
  • 1/2 teaspoon Black Pepper (Adjust according to spice preference)
  • 1 clove Garlic, Minced (Omit for a milder taste)
  • 1 tablespoon Butter (Used for sautéing vegetables; oil serves as a good non-dairy substitute)
  • 1 zip-top bag Ideal for freezing muffins (Ensures freshness for up to a month)

Directions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
  2. In a skillet, melt 1 tablespoon of butter over medium heat.
  3. Add the diced onion and colored pepper to the skillet. Sauté for about 3-4 minutes, or until the vegetables are soft.
  4. In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and minced garlic.
  5. Stir in the cooked sausage, sautéed vegetables, and shredded cheese into the egg mixture.
  6. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until the muffins are puffed up and golden brown on top.
  8. Allow the muffins to cool for a few minutes before removing them from the tin.
Sausage Egg and Cheese Muffins for Effortless Mornings

How to Serve Sausage Egg and Cheese Muffins

Serve these delicious muffins warm. They pair wonderfully with a side of fresh fruit or a simple green salad for a balanced meal. You can also add hot sauce or salsa on top for an extra kick!

How to Store Sausage Egg and Cheese Muffins

To store, let the muffins cool completely. Place them in a zip-top bag or an airtight container. They can stay in the fridge for up to a week. For longer storage, put them in the freezer for up to a month.

Tips to Make Sausage Egg and Cheese Muffins

  • If you’re short on time, use store-bought crumbled sausage.
  • Feel free to add other veggies like spinach or mushrooms for more nutrients.
  • Customize your cheese choice based on what you have at home.

Variation

To make this recipe vegetarian, omit the sausage and add more vegetables like spinach, tomatoes, or zucchini. You can also replace eggs with a plant-based alternative to make it vegan.

FAQs


  1. Can I use other types of meat?
    Yes! You can use bacon, ham, or turkey sausage as alternatives.



  2. Can I make these muffins ahead of time?
    Absolutely! They store well in the fridge for up to a week, or you can freeze them for later.



  3. What if I don’t have a muffin tin?
    You can use a large baking dish and cut the baked mixture into squares instead. Just adjust the baking time accordingly.


Sausage Egg and Cheese Muffins

These protein-packed Sausage Egg and Cheese Muffins are perfect for busy mornings. Customizable, quick to prepare, and freeze well for an easy grab-and-go breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins
Calories 200 kcal

Ingredients
  

Main ingredients

  • 1 cup Crumpled Precooked Breakfast Sausage Swap for turkey sausage for a leaner option
  • 1 medium Onion, Diced Shallots make for a milder taste
  • 1 large Colored Pepper, Diced Any sweet bell pepper variety can be used
  • 1 cup Cheddar Cheese, Shredded Feel free to substitute with mozzarella or feta
  • 6 large Eggs Consider egg substitutes for a vegan option
  • 1/2 cup Milk or Half and Half Any type of milk will work
  • 1 teaspoon Salt Adjust to taste preferences
  • 1 teaspoon Garlic Powder Fresh garlic can also be used
  • 1/2 teaspoon Black Pepper Adjust according to spice preference
  • 1 clove Garlic, Minced Omit for a milder taste
  • 1 tablespoon Butter Used for sautéing vegetables; oil serves as a good non-dairy substitute
  • 1 zip-top bag Ideal for freezing muffins Ensures freshness for up to a month

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
  • In a skillet, melt 1 tablespoon of butter over medium heat.
  • Add the diced onion and colored pepper to the skillet. Sauté for about 3-4 minutes, or until the vegetables are soft.

Mixing

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and minced garlic.
  • Stir in the cooked sausage, sautéed vegetables, and shredded cheese into the egg mixture.

Baking

  • Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until the muffins are puffed up and golden brown on top.
  • Allow the muffins to cool for a few minutes before removing them from the tin.

Notes

Serve warm with fresh fruit or a simple salad. You can add hot sauce or salsa for extra flavor. Let cool completely before storing in a zip-top bag or airtight container. They can stay in the fridge for up to a week or be frozen for up to a month.
Keyword Breakfast Muffins, Easy Muffins, egg muffins, Grab-and-Go Muffins, Sausage Muffins