There’s something nostalgic about waking up to the sizzle of sausage and the rich, comforting aroma of melting cheese. When I was a child, my Nonna made breakfast a sacred event, and though she was the queen of Italian pastries and polenta, she always had a fondness for American-style breakfasts. This sausage egg and cheese muffins recipe is my modern spin on those mornings — a little nod to her tradition, fused with the all-American love of convenience and big flavor.
These sausage egg and cheese muffins are perfect for meal prepping, easy grab-and-go breakfasts, or even as a quick dinner when you’re craving something hearty. They pack the classic breakfast trio — savory sausage, fluffy eggs, and gooey cheese — into a tidy little package that fits right in your hand. And the best part? They’re endlessly customizable and freezer-friendly.
Whether you’re a busy parent, a student on the run, or someone just trying to eat better at home, sausage egg and cheese muffins are about to become your new breakfast staple.
Table of Contents
Ingredients & Why They Matter
Here’s everything you’ll need to make 12 delicious sausage egg and cheese muffins — enough to fuel a family breakfast or meal prep for the week.
Ingredients:
- 1 lb (450g) breakfast sausage (pork or turkey) – Choose your favorite; pork gives a rich, classic flavor while turkey keeps it lighter.
- 10 large eggs – These are the base, giving the muffins their structure and fluff.
- 1/3 cup milk (whole or 2%) – Adds moisture and helps the eggs whip into a tender texture.
- 1 cup shredded sharp cheddar cheese – Melts beautifully and adds bold flavor.
- 1/2 cup diced bell peppers (optional) – A pop of color and a hint of sweetness.
- 1/4 cup finely chopped onions (optional) – For an aromatic touch.
- Salt & pepper to taste – A pinch goes a long way in bringing out the savory notes.
- 1/2 tsp garlic powder – Adds a warm, savory depth.
- Non-stick spray or butter – For greasing the muffin tin.
Ingredient Notes:
- Cheese Variations: Swap cheddar for pepper jack for spice, or mozzarella for a more mellow melt.
- Veggies: You can add chopped spinach, mushrooms, or even jalapeños if you like a little heat.
- Sausage Options: Bulk breakfast sausage is easiest, but you can use links — just remove the casing.
This combination creates muffins that are tender, flavorful, and satisfying. The eggs puff up perfectly in the oven while the sausage crisps just enough to add bite. Cheese melts into every crevice, binding the flavors together.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or a bit of melted butter. This ensures the muffins pop out clean and golden.
Step 2: Cook the Sausage
In a skillet over medium heat, cook 1 lb of breakfast sausage, breaking it up with a spatula as it browns. This takes about 6-8 minutes. Once fully cooked, transfer the sausage to a plate lined with paper towels to soak up excess grease.
Step 3: Whisk the Egg Base
Crack 10 large eggs into a mixing bowl. Add 1/3 cup milk, a generous pinch of salt and pepper, and 1/2 tsp garlic powder. Whisk everything until well combined. You’re looking for a smooth, golden mixture with a bit of froth on top.
Step 4: Mix in the Flavor
Add in your cooked sausage, 1 cup shredded cheddar cheese, and if using, 1/2 cup diced bell peppers and 1/4 cup chopped onions. Gently stir everything together until the fillings are evenly distributed.
Step 5: Fill the Muffin Tin
Spoon the mixture evenly into the prepared muffin cups. Fill each about 3/4 full to allow space for the muffins to puff up without overflowing.
Step 6: Bake
Place the muffin tin on the center rack and bake for 22–25 minutes, or until the muffins are set in the center and slightly golden around the edges. A toothpick inserted in the middle should come out clean.
Step 7: Cool & Store
Let the muffins cool in the pan for 5 minutes, then carefully remove them and place on a wire rack. Once fully cooled, store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating Tips:
- Microwave: 30–40 seconds.
- Oven: 350°F (175°C) for 10 minutes.
Storage, Freezing & Reheating Tips
One of the best things about these sausage egg and cheese muffins is how well they hold up after baking. They’re meal-prep gold!
How to Store:
Once the muffins have cooled completely, transfer them to an airtight container. Keep them in the refrigerator for up to 5 days. They’re perfect for busy weekdays — just grab, heat, and go!
How to Freeze:
Planning ahead? These muffins freeze beautifully.
- Place cooled muffins on a baking sheet and freeze them individually for about an hour.
- Then, transfer them to a freezer-safe bag or container.
- Label with the date — they’ll keep well for up to 2 months.
How to Reheat:
- Microwave (best for single servings): Wrap in a damp paper towel and microwave for 30–45 seconds (or a bit longer from frozen).
- Oven (best for a batch): Preheat to 350°F (175°C), place muffins on a baking tray, and heat for about 10 minutes, or until warmed through.
Pro tip: Don’t overheat — eggs can get rubbery. Just warm enough to get that cheese melty again.
Customizations & Variations to Keep It Fresh
These sausage egg and cheese muffins are just the beginning. Once you’ve got the base recipe down, the options are endless. Whether you’re adding veggies, swapping in turkey sausage, or going low-carb, these sausage egg and cheese muffins can be customized to suit any preference—perfect for keeping breakfast exciting or tailoring to dietary needs.
Cheese Swaps:
- Pepper Jack – Add a little heat for those who like a kick.
- Swiss – Offers a nuttier, more mellow flavor.
- Mozzarella – Melty and mild, great for kids.
Veggie Add-Ins:
- Spinach (fresh or thawed from frozen) – Adds nutrients and pairs well with sausage.
- Zucchini – Grated and squeezed dry for moisture control.
- Mushrooms – Sautéed for depth and umami flavor.
- Tomatoes – Cherry tomatoes halved or sundried for a tangy twist.
Protein Options:
- Turkey sausage – A leaner option without sacrificing flavor.
- Bacon bits – Crispy and smoky, irresistible in eggs.
- Chopped ham – Great post-holiday use for leftovers.
Low-Carb & Keto-Friendly:
These muffins are naturally low-carb! Just ensure your sausage has no added sugars. Perfect for keto meal preppers.
Dairy-Free Option:
Use your favorite dairy-free cheese and a plant-based milk like almond or oat. The texture holds up surprisingly well.
Seasoning Boosters:
- A dash of hot sauce or sriracha in the egg mix.
- Sprinkle paprika or Italian herbs for a twist.
You can even tailor flavors to the seasons — think sage sausage and cranberries in fall, or zucchini and feta in summer.
Serving Suggestions: From Grab-and-Go to Brunch Showstopper
Sausage egg and cheese muffins are delicious on their own, but they can also be the centerpiece of a complete breakfast spread. Here’s how to turn sausage egg and cheese muffins into a full meal—whether you’re meal-prepping for the week or entertaining weekend guests.
Quick Breakfast On the Go:
Wrap a warm muffin in foil or a napkin and head out the door. Pair it with a banana or a piece of fruit for a balanced morning bite.
Meal Prep Pairing Ideas:
- With a smoothie – Think green with spinach, banana, and almond milk.
- Add a slice of avocado toast – Great contrast of creamy and savory.
- Side of roasted potatoes – Reheat both together for a more filling plate.
Brunch Party Ready:
Hosting brunch? These muffins shine on a buffet. Pair them with:
- Fresh fruit salad with mint.
- Mini pancakes or waffles for a sweet counterpoint.
- A mimosa or spicy Bloody Mary for the adults.
Pro tip: Serve muffins in colorful cupcake liners or mini ramekins for an elevated presentation.
These muffins are so adaptable — casual enough for weekdays, fancy enough for weekends. And they always bring smiles, especially when they’re warm and cheesy from the oven.
The Ultimate Anytime Breakfast
Whether you’re chasing kids out the door, prepping for a week of early meetings, or hosting a cozy Sunday brunch, these sausage egg and cheese muffins deliver every time. They’re savory, satisfying, and filled with the classic breakfast flavors we all love — sausage, egg, and melty cheese — all in a neat little muffin package.
This recipe isn’t just about convenience; it’s about creating something that feels homemade and hearty, even when life gets hectic. You can keep them simple or personalize them with your favorite add-ins — and they’ll still taste like something special.
They’ve become a staple in my own kitchen — a reminder that breakfast doesn’t have to be complicated to be delicious. And now, I hope they become a staple in yours, too.
If you’re looking for easier and delicious muffin ideas, don’t miss our quick and fluffy Bisquick sausage muffins or the sweet-and-savory twist of sausage pancake muffins. Perfect for mixing things up without adding effort.
So grab your muffin tin, get those eggs cracking, and give yourself the gift of easy mornings — one muffin at a time.
Sausage Egg and Cheese Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls
- Skillet
- whisk
- Spatula
- Wire cooling rack
- Non-stick spray or butter
Ingredients
- 1 lb 450g breakfast sausage (pork or turkey)
- 10 large eggs
- 1/3 cup milk whole or 2%
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced bell peppers optional
- 1/4 cup finely chopped onions optional
- Salt & pepper to taste
- 1/2 tsp garlic powder
- Non-stick spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or butter.
- In a skillet over medium heat, cook 1 lb sausage, breaking it up as it browns, about 6–8 minutes. Drain on paper towels.
- In a mixing bowl, whisk 10 eggs, 1/3 cup milk, salt, pepper, and 1/2 tsp garlic powder until smooth and frothy.
- Stir in the cooked sausage, 1 cup cheddar cheese, and optional bell peppers and onions.
- Spoon mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 22–25 minutes, until muffins are set and golden.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
FAQ:
What to serve with breakfast egg muffins?
Serve them with fresh fruit, yogurt, hash browns, or a light salad. Toast or a smoothie also pair well for a fuller breakfast.
How many calories are in a sausage, egg, and cheese muffin?
A typical sausage, egg, and cheese muffin has about 450–500 calories, depending on the brand and serving size.
What’s in a sausage egg and cheese McMuffin?
It includes a toasted English muffin, pork sausage patty, a freshly cracked egg, and a slice of American cheese.
How long do you cook a Jimmy Dean sausage egg and cheese muffin?
From frozen, microwave it on defrost for 90 seconds, then heat on high for 50–60 seconds. Times may vary slightly by microwave.
Are egg muffins healthy?
They can be! Made mainly of eggs and veggies, they are high in protein and nutrients. Watch for add-ins like cheese or bacon if you’re aiming for a lighter option.
Why are my egg muffins soggy?
Sogginess often happens due to too much moisture from vegetables or undercooking. Pre-cook watery veggies and avoid overfilling the muffin cups.