Sausage and cheese egg muffins solve the weekday morning scramble: browned breakfast sausage, cheddar, and chive-flecked egg baked into hand-held muffins. One batch of ten covers the week and reheats in seconds. They're savory, protein-packed, and made for grabbing on the way out the door.
Tired of the weekday morning scramble? Say goodbye to breakfast stress and hello to these savory, protein-packed Sausage and Cheese Egg Muffins! They’re the ultimate grab-and-go solution, perfectly portioned and bursting with flavor. Make a batch on Sunday, and you’ve got a delicious, satisfying breakfast ready to reheat in seconds all week long. It’s the meal prep hero you’ve been waiting for!
Ingredients
• 8 ounces / 227g (8 oz) bulk breakfast sausage
• 2 teaspoons / 4g (0.14 oz) dried chives
• 6 large eggs
• ¼ cup / 60ml (2 fl oz) heavy whipping cream
• 1 teaspoon / 1g (0.04 oz) dried ground oregano
• ¼ teaspoon / 1.5g (0.05 oz) salt
• ½ teaspoon / 1g (0.04 oz) ground black pepper
• ¾ cup / 85g (3 oz) shredded sharp cheddar cheese
Instructions
1. Prepare your oven and pan by preheating the oven to 350°F / 175°C. Generously grease 10 wells of a standard 12-well muffin pan with oil or non-stick spray.
2. In a medium skillet over medium heat, cook the breakfast sausage and dried chives. Use a spoon to crumble the meat as it cooks until it’s browned and cooked through, which should take about 10 minutes. Drain off any excess fat and set the sausage aside.
3. In a medium bowl, whisk the 6 large eggs until smooth. Add the heavy cream, oregano, salt, and pepper, and whisk again until everything is well combined. Gently stir in the cooked sausage mixture and the shredded cheddar cheese.
4. Carefully pour the egg mixture into the 10 prepared muffin wells, filling each one about three-quarters of the way to the top to allow for rising.
5. Bake for 15 to 20 minutes, or until the centers are firm to the touch and the tops are lightly golden brown. Let them cool slightly before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Information
• Serving: 1 muffin | Calories: 185kcal | Carbohydrates: 1g (0.04 oz) | Protein: 12g (0.42 oz) | Fat: 15g (0.53 oz) | Sodium: 450mg | Fiber: 0g (0 oz) | Sugar: 1g (0.04 oz)
Pro Tips
• For easy removal, use silicone liners or grease your metal muffin pan very generously. Non-stick spray works wonders here.
• Feel free to customize! Add in a handful of finely chopped spinach, bell peppers, or onions to the sausage as it cooks for extra veggies and flavor.
• To avoid a rubbery texture, bake just until the centers are set. A knife inserted into the center of a muffin should come out clean.
• These muffins freeze beautifully. Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 3 months. Reheat from frozen in the microwave.
FAQ
Q: How long do these sausage egg muffins last
A: You can store these egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 3 months.
Q: Can I add vegetables to this egg muffin recipe
A: Yes, this recipe is easy to customize. Feel free to add finely chopped vegetables like spinach, bell peppers, or onions to the sausage mixture as it cooks for extra flavor and nutrients.
Q: What is the best way to reheat egg muffins
A: The quickest way to reheat these muffins is in the microwave. You can warm them up directly from the refrigerator or even from frozen, making them a perfect quick breakfast.
Q: How do I prevent my egg muffins from sticking to the pan
A: For easy removal, make sure to grease your muffin pan very generously with oil or non-stick spray. Using silicone muffin liners is also a great way to prevent sticking.
Pro Tips
- Use silicone liners or grease the metal muffin pan very generously with non-stick spray — this is what makes the muffins release cleanly.
- Bake just until the centers are set and a knife comes out clean; a minute too long is what turns egg muffins rubbery.
- Fill each well about three-quarters full to leave room for the eggs to rise.
- Cool completely, then wrap the muffins individually and freeze in a freezer-safe bag for up to 3 months; reheat straight from frozen in the microwave.
- Cook finely chopped spinach, bell peppers, or onions with the sausage for extra veggies without changing anything else.
Frequently Asked Questions
How long do these sausage egg muffins last?
Up to 5 days in an airtight container in the refrigerator, or up to 3 months in the freezer when wrapped individually.
Can I add vegetables to this egg muffin recipe?
Yes — finely chopped spinach, bell peppers, or onions can be cooked right into the sausage mixture for extra flavor and nutrients.
What is the best way to reheat egg muffins?
The microwave is quickest: warm them straight from the refrigerator, or even directly from frozen.
How do I prevent my egg muffins from sticking to the pan?
Grease the wells very generously with oil or non-stick spray, or bake the muffins in silicone liners for foolproof removal.
Recipe card below.
More Recipes You’ll Love
- Keto Instant Pot Candied Pecans
- The Easiest Low-Carb Cookie You’ll Ever Make
- Keto Peppermint Custard
Sausage and Cheese Egg Muffins
Ingredients
Method
- Prepare your oven and pan by preheating the oven to 350°F / 175°C. Generously grease 10 wells of a standard 12-well muffin pan with oil or non-stick spray.
- In a medium skillet over medium heat, cook the breakfast sausage and dried chives. Use a spoon to crumble the meat as it cooks until it's browned and cooked through, which should take about 10 minutes.
- Drain off any excess fat and set the sausage aside.
- In a medium bowl, whisk the 6 large eggs until smooth.
- Add the heavy cream, oregano, salt, and pepper, and whisk again until everything is well combined. Gently stir in the cooked sausage mixture and the shredded cheddar cheese.
- Carefully pour the egg mixture into the 10 prepared muffin wells, filling each one about three-quarters of the way to the top to allow for rising.
- Bake for 15 to 20 minutes, or until the centers are firm to the touch and the tops are lightly golden brown.
- Let them cool slightly before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 5 days.
