If you are looking for a delicious, protein-packed breakfast that you can prepare in advance and enjoy anytime, this Sausage Egg Muffins Recipe is an absolute game changer. Imagine perfectly baked, savory muffins loaded with spicy Italian sausage, melty cheddar cheese, and fluffy egg goodness all in one convenient handheld treat. Whether you’re rushing through weekday mornings or need a hearty brunch option, these sausage egg muffins deliver big on flavor and are incredibly satisfying. Trust me, once you try this recipe, it will become your go-to breakfast favorite!
Ingredients You’ll Need
This Sausage Egg Muffins Recipe relies on simple but essential ingredients that come together to create a burst of flavor and a delightful texture in every bite. Each element plays a crucial role—from the rich, savory sausage to the creamy cheese and fluffy eggs, making the final muffins irresistibly delicious and visually appealing.
- 1 lb Ground Italian sausage: Provides a spicy, juicy base that infuses every muffin with bold flavor.
- 3/4 cup Cheddar cheese (shredded): Adds a creamy, melty layer that perfectly complements the sausage.
- 8 large Eggs: The structure and heart of the muffins, giving them that light, fluffy texture.
- 1/4 cup Heavy cream (or any milk of choice): Enhances the eggs’ creaminess for a tender bite.
- 3/4 tsp Sea salt: Balances and elevates all the flavors.
- 1/2 tsp Black pepper: Adds a subtle kick and depth to the seasoning.
How to Make Sausage Egg Muffins Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400 degrees F (204 degrees C). This ensures a hot environment to quickly set the eggs while melding the flavors beautifully.
Step 2: Brown the Sausage
In a large skillet over medium-high heat, cook the ground Italian sausage, using a wooden spoon to break it apart. Browning the sausage until it’s fully cooked and slightly crispy around the edges takes about 8 to 10 minutes and enhances its rich flavor.
Step 3: Prepare the Muffin Tin
While the sausage cooks, line a muffin tin with parchment paper liners or silicone liners—this helps the muffins come out effortlessly clean and maintains their shape.
Step 4: Assemble Sausage and Cheese
Divide the browned sausage evenly among the 12 muffin cups, about 3 tablespoons per cup, then sprinkle about a tablespoon of shredded cheddar cheese on top of each. This layering is key to getting that melty cheese peek in every bite.
Step 5: Whisk and Pour the Egg Mixture
In a large bowl, vigorously whisk together the eggs, heavy cream, sea salt, and black pepper until combined and slightly frothy. Pour this mixture evenly into the muffin cups over the sausage and cheese, filling each almost to the top.
Step 6: Bake to Perfection
Bake the muffins for 15 to 20 minutes or until the eggs have fully set and the edges turn slightly golden. A great tip is to avoid opening the oven door too often to keep the muffins from deflating as they cool.
How to Serve Sausage Egg Muffins Recipe
Garnishes
Adding fresh garnishes like chopped chives, parsley, or a sprinkle of red pepper flakes brings a bright pop of color and freshness to these savory muffins. A dollop of salsa or a drizzle of hot sauce can amp up the flavor if you love a bit of spice.
Side Dishes
These muffins pair wonderfully with crisp mixed greens dressed lightly in lemon vinaigrette or a refreshing fruit salad to balance the rich sausage and cheese. For extra comfort, serve with roasted potatoes or your favorite breakfast hash.
Creative Ways to Present
If you want to make these sausage egg muffins feel extra special, serve them stacked with slices of avocado or nestled in warm English muffins for a delightful sandwich. They’re also perfect to pack in lunchboxes or enjoy as a protein-packed snack on the go.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover sausage egg muffins in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 4 days, making them a perfect quick grab-and-go breakfast.
Freezing
You can freeze these muffins individually wrapped in plastic wrap and then stored in a freezer bag. This method keeps the muffins tasty and ready to heat up whenever you want, lasting up to 3 months.
Reheating
To reheat, simply microwave the muffins for about 30 to 60 seconds until warmed through, or reheat in a 350-degree F oven for 10 to 15 minutes to keep them from getting soggy.
FAQs
Can I use a different type of sausage?
Absolutely! While the recipe calls for Italian sausage for its bold flavors, you can use breakfast sausage, turkey sausage, or even chorizo to suit your taste preferences.
Are these muffins gluten-free?
Yes, this Sausage Egg Muffins Recipe is naturally gluten-free, making it a fantastic option for anyone avoiding gluten.
Can I add vegetables to the muffins?
Definitely! Chopped bell peppers, spinach, or mushrooms work beautifully in this recipe. Just sauté them slightly first to avoid excess moisture in the muffins.
How do I prevent the muffins from deflating after baking?
To keep your muffins from sinking, avoid opening the oven door during baking and let them cool in the pan for a few minutes before removing.
Can I make these muffins dairy-free?
Yes, simply swap the cheddar cheese for a dairy-free alternative and use a plant-based milk instead of heavy cream for a dairy-free version that’s just as tasty.
Final Thoughts
There is something truly comforting and satisfying about these sausage egg muffins that makes mornings brighter and brunches more exciting. This Sausage Egg Muffins Recipe is not only easy to put together but also endlessly versatile and packed with flavor. I can’t recommend giving it a try enough—you’ll find yourself coming back to it again and again for a wholesome, hearty meal that feels just like a warm hug in muffin form.
Print
Sausage Egg Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Sausage Egg Muffins are a savory and protein-packed breakfast option that’s easy to prepare and perfect for meal prepping. Made with browned Italian sausage, shredded cheddar cheese, and a fluffy egg mixture, they’re baked in muffin tins for convenient grab-and-go portions. Ready in just 30 minutes, these muffins make a hearty start to your day or a satisfying snack anytime.
Ingredients
Sausage Mixture
- 1 lb Ground Italian sausage
Egg Mixture
- 8 large Eggs
- 1/4 cup Heavy cream (or any milk of choice)
- 3/4 tsp Sea salt
- 1/2 tsp Black pepper
Topping
- 3/4 cup Cheddar cheese (shredded)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F (204 degrees C) to ensure it’s hot and ready for baking the muffins.
- Cook Sausage: In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a wooden spoon, for 8-10 minutes until browned and fully cooked.
- Prepare Muffin Tin: Line a muffin tin with 12 parchment paper liners or silicone liners to prevent sticking and make removal easy.
- Assemble Sausage and Cheese: Divide the cooked sausage evenly among the 12 muffin cups, using about 3 tablespoons per muffin. Sprinkle approximately 1 tablespoon of shredded cheddar cheese on top of the sausage in each cup.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, sea salt, and black pepper until smooth and well combined.
- Pour and Bake: Pour the egg mixture evenly over the sausage and cheese in each muffin cup, filling close to the top. Bake the muffins for 15-20 minutes, or until the eggs are fully set and slightly puffed.
Notes
- Use parchment or silicone liners for easy removal and cleanup.
- To prevent muffins from deflating after baking, avoid opening the oven door during the cooking process and let the muffins cool slightly before removing.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Substitute heavy cream with milk or a non-dairy alternative if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
