Sausage Egg and Cheese Muffins
Savory sausage, fluffy eggs, and melty cheese are baked into portable muffins — perfect for meal prep, busy mornings, or a cozy brunch. They're customizable, freezer-friendly, and deliver big breakfast flavor in a convenient package.
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
Customize with different cheeses like mozzarella or pepper jack.
Add veggies like spinach, mushrooms, or zucchini for extra nutrition.
For a dairy-free version, use plant-based milk and cheese.
Reheat gently to avoid rubbery eggs: microwave 30–45 seconds or bake at 350°F for 10 minutes.