Description
Sausage Egg Cheese Muffins are savory, protein-packed breakfast muffins made with eggs, browned breakfast sausage, and melted cheddar cheese. They’re easy to prepare, perfect for meal prep, and can be customized with vegetables, herbs, or different cheeses.
Ingredients
Scale
- 1 lb breakfast sausage, crumbled
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ cup diced bell pepper, optional
- ¼ cup diced onion, optional
- ½ cup chopped spinach, optional
- ½ tsp black pepper
- ¼ tsp salt
- ½ tsp garlic powder
- Optional: ¼ tsp paprika, chopped chives, or parsley
- Extra shredded cheddar for topping, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line it with muffin liners.
- Cook the sausage in a skillet over medium heat until browned and fully cooked, breaking it into small crumbles. Drain excess grease and allow it to cool slightly.
- If using bell peppers, onion, or spinach, sauté them in the same skillet until softened.
- In a large bowl, whisk the eggs until well beaten.
- Stir in the cooked sausage, shredded cheddar cheese, and any optional vegetables.
- Season with black pepper, salt, garlic powder, and any additional herbs or spices. Season lightly because the sausage and cheese may already be salty.
- Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle a little additional shredded cheese over each muffin if desired.
- Bake for 20–25 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm.
Notes
- Grease the muffin tin well because melted cheese can cause the muffins to stick.
- Avoid overbaking to keep the muffins moist and tender.
- Turkey sausage can be used for a lighter option.
- For keto or low-carb muffins, omit flour and use sugar-free sausage if needed.
- Add mushrooms, jalapeños, sun-dried tomatoes, spinach, or fresh herbs for extra flavor.
- For a vegetarian version, replace the sausage with plant-based sausage or additional vegetables.
- Store in an airtight container in the refrigerator for 4–5 days.
- Freeze cooled muffins individually for up to 2–3 months.
- Reheat in the microwave for 20–30 seconds, in a 350°F oven for about 10 minutes, or in an air fryer at 325°F for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 12 g
- Cholesterol: 165 mg
Keywords: sausage egg cheese muffins, sausage breakfast muffins, egg muffins, breakfast meal prep, protein muffins, savory muffins,