Breakfast Egg Muffins with Sausage (Easy Make-Ahead Recipe)

Name: Breakfast Egg Muffins with Sausage (Easy Make-Ahead Recipe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 10 eggs; 1 teaspoon sea salt (or to taste); 1/2 teaspoon black pepper (or to taste); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/8 teaspoon cayenne pepper (or to taste); 8 oz breakfast sausage; 1 small onion (finely diced); 1/2 cup red bell pepper (finely diced); 2 cups baby spinach (chopped); 1/4 cup green onion (sliced); 1 cup cheddar cheese (grated )

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Breakfast Egg Muffins - Learn to make these easy egg muffins at home and skip the drive through! Fully customizable, they’re a high protein, low carb, delicious breakfast on the go!

Breakfast Egg Muffins with Sausage (Easy Make-Ahead Recipe)

Keep this easy breakfast egg muffins recipe close by because it’s one of the best ways to pack in the protein first thing in the morning, even on the busiest days!

They’re made with fluffy baked eggs, savory sausage, veggies, cheese, and plenty of seasoning! Much like my bacon, egg, and cheese breakfast burrito, these muffins are super convenient, can be made ahead which is great for meal prep, and they’re grab-n-go for busy mornings when sitting down isn’t an option!

For more high-protein breakfast options try my high protein turkey and egg omelette roll or a protein packed breakfast egg sandwich!

Why You’ll Love These Sausage Egg Muffins

Customizable. We don’t add cheese to ours because of a dairy allergy in our home.
Versatile. Have them for breakfast, brunch, snack, or pack in lunchboxes.
Meal prep. Make a batch or two, and keep some frozen for later on.
High protein. Low carb and high protein, these keep you full for hours.

What’s in Sausage Egg Cheese Muffins?

Eggs: You’ll need lots! About 10, so you may want to pick up an extra carton.
Seasoning: Sea salt, ground black pepper, garlic powder, onion powder, and cayenne pepper. The cayenne pepper is for heat, but you can omit it if you prefer.
Ground sausage: Use whichever bulk sausage you prefer. Hot Italian, breakfast sausage, turkey sausage, etc.
Veggies: Small onion, red bell pepper, baby spinach, and green onion. Chop or dice everything evenly so you get a bit of everything in each bite.
Cheddar cheese: I don’t add cheese, but if I did, a nice sharp cheddar would be my choice!

How to Make Egg Muffins with Sausage

breakfast sausage added to the stainless steel skillet.

Step 1: In a skillet over medium-high heat cook the sausage until no longer pink and cooked through. Crumble it up as it cooks and then drain any excess grease, if necessary. Let that cool a bit.

bell pepper, green onion, breakfast sausage and spinach added to the egg mixture.

Step 2: In a large mixing bowl, whisk the eggs, seasoning, cooked sausage, veggies, and cheese (if using) together until well combined.

egg mixture divided into 12 muffin cups.

Step 3: Divide the egg mixture evenly among 12, prepared and greased muffin tin cups. Fill each one to about ¾ full. If you have any mixture left, use it to fill ramekins, or whip up a quick egg scramble in the skillet!

delicious breakfast egg muffins done baking.

Breakfast Egg Muffins with Sausage cooled and ready to be eaten.

Step 4: Bake the sausage egg and cheese muffins in a preheated 350°F oven for 20-25 minutes until the centers are set and the tops are lightly golden.

Breakfast Egg Muffins with Sausage and Spinach on a serving plate.

Step 5: Once done, remove the muffin tin from the oven to let the egg muffins cool for a few minutes before removing them to cool completely. Enjoy!

Cooking Tips

Make ahead. Once cooled, you can store them in an airtight container in the fridge for up to 4 days. Just pop them in the microwave for 30-60 seconds for a quick and healthy breakfast!
Fluffy eggs. Whisk the egg mixture well. You want them nice and airy so they puff up!
Prevent overspill. Do not fill up the muffin cups too much. Leave room for them to rise.
Prepare the pan. Grease them well or use muffin liners so they don’t stick. They should pop out easily.
Increase the protein. You can blend cottage cheese and add it into the egg mixture. Again, something we can’t do, but you can!
The perfect ratio. We love adding mix-ins, but the key is to not overdo it. You still want enough egg to bind everything together.

Recipe FAQs

How to store sausage egg and cheese muffins?

Allow them to cool completely before storing. Any residual heat will cause them to sweat and become soggy. Keep them stored in an airtight container for up to for days in the fridge.

How can I prevent them from becoming watery?

If you’re adding watery veggies like zucchini or mushroom, it’s a good idea to sauté them first to get rid of most of the moisture before adding them into the eggs.

Can I make this easy breakfast egg muffins recipe dairy free?

Absolutely! As much as we love cheese, sometimes it doesn’t love us back. So, omit the cheese completely or replace it with a vegan cheese. You may also want to try my dairy free pancakes, dairy free waffles, or dairy free crepes next!

What’s the best way to reheat them?

You can reheat them in the microwave for 30-60 seconds, but try to avoid any longer than that, otherwise they can become rubbery.

Can I freeze them?

Absolutely! These can be kept frozen for up to 2 months. Pop them in the microwave straight from frozen, or thaw them in the fridge overnight.

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