Sausage Egg Muffins Recipe

Mornings can be a whirlwind – kids rushing for backpacks, parents juggling schedules, and breakfast often being overlooked. These Sausage Egg Muffins are your grab-and-go breakfast solution. With just 4 simple ingredients, you can prep a batch in minutes and enjoy hot, hearty, protein-packed breakfasts all week long.

Why You’ll Love This Sausage Muffin Recipe

Deliciously Savory: Pork sausage, sharp cheddar, and eggs baked into fluffy muffins.
Grab-and-Go: The perfect handheld breakfast for busy mornings.
Meal Prep Friendly: Store in the fridge or freezer for quick reheating.
Customizable: Swap meats, cheeses, or veggies to fit your taste.
Low Carb & Keto Approved: Use a keto baking mix to keep it carb-friendly.

Ingredients You’ll Need

1 lb bulk breakfast sausage (pork, turkey, or chicken)
4 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 cup baking mix (like Bisquick or Carbquik for keto)

How to Make Sausage Egg Muffins

Preheat oven: to 350°F (175°C). Grease a 12-cup muffin tin.
Cook sausage: Brown sausage in a skillet over medium-high heat, crumbling it until no pink remains. Drain excess fat.
Mix batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until well combined.
Bake: Divide mixture evenly into muffin cups (about ¾ full). Bake 20 minutes, until puffed and golden.
Serve: Let cool for 5 minutes before removing from pan. Enjoy warm or meal-prep for later!

Tasty Variations

Cheeses: Pepper jack, Swiss, Monterey Jack, or Mexican blend.
Meats: Swap sausage for bacon or diced ham.
Veggies: Add bell peppers, spinach, green onions, or sun-dried tomatoes.
Spices: Try garlic powder, Italian seasoning, paprika, or red pepper flakes.

Tips & Storing Instructions

Refrigerate cooled muffins in an airtight container up to 5 days.
Freeze individually wrapped muffins up to 3 months.
Reheat refrigerated muffins in the microwave for 45–60 seconds.
For frozen muffins, thaw overnight in the fridge before reheating 60–90 seconds.