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Sausage Egg and Cheese Muffins

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Start your morning right with these irresistible Sausage, Egg, and Cheese Muffins! A delicious blend of savory flavors in a convenient handheld package, these muffins are the perfect on-the-go breakfast solution.

Side view of a plate of sausage egg and cheese muffins with some split in half.

Best Egg Cups

After my hubby told me he needed a break from his daily steel-cut oats, I decided it was time for another portable egg recipe. This recipe is easily customizable to whatever you like. Different ground meat, a variety of other veggies, and you could even use a combo of eggs and egg whites.

Challenge accepted to shake up the breakfast routine! Let’s prioritize the most important meal of the day.

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Why This Recipe Works:

  • SIMPLE – These egg muffins use simple ingredients that are easily found at your local grocery store. We make this easy recipe often.
  • FULL OF FLAVOR – We love using spicy sausage and a variety of different vegetables. 
  • PROTEIN-PACKED – These low carb baked egg cups are high protein from the eggs and sausage. Savory breakfast muffins that will fill you up and keep you satisfied until lunchtime.
  • GREAT MEAL PREP – These are a perfect portable breakfast and great for meal prep for all week long. A quick breakfast for busy mornings.

Ingredients Used:

  • Pork Sausage – We enjoy a spicy sausage but any version works.
  • Veggies – onion, bell peppers (I used a red pepper), jalapeno pepper, garlic, and baby spinach
  • Seasonings – onion powder, salt, and black pepper
  • Large Eggs – You’ll need 12 whole eggs.
  • Whole Milk 
  • Sharp Cheddar Cheese

Variations: Use any of your favorite veggies in these sausage breakfast muffins. Instead of whole milk, try heavy cream instead. Use any savory sausage you prefer and feel free to use garlic powder instead of fresh garlic. Instead of cheddar cheese, use colby jack or white cheddar cheese.

How to make Sausage Egg and Cheese Muffins:

Step 1
Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.

Step 2
Brown meat. Add a drizzle of olive oil in a large skillet over medium-high heat and then the ground pork, diced onions, and peppers. Cook until sausage is fully cooked, stirring frequently and breaking the meat apart with a spatula.

Step 3
Add garlic, seasonings, and spinach. Then add the minced garlic and seasonings and stir for another minute. Add the fresh spinach and stir until wilted. Remove from heat.

Step 4
Combine eggs and milk. In a large measuring cup, combine the eggs and milk. Use a whisk to combine well.

A large measuring cup with the eggs and milk.

Step 5
Assemble. To the muffin pan, divide the sausage mixture evenly into all the cups. Add the shredded cheese and then pour the egg mixture on top, dividing evenly again.

Step 6
Bake. Bake the breakfast muffins in the preheated oven for 18-19 minutes or until golden brown and done in the centers.

Step 7
Remove. Run a knife around the edges of the muffin cups and carefully remove to a plate.

A muffin tin with baked egg cups.

Step 8
Serve. Serve these sausage breakfast muffins with some chopped tomatoes and sliced avocado.

NOTE: We love enjoying this portable breakfast. Pack a couple of eggs cups in a small airtight container (meal prep containers) for work or a day out!

What to serve with Baked Egg Cups:

Pair some of the following recipes for the most delicious breakfast! There is not such thing as a breakfast rut!

A large plate of sausage and egg muffins.

Recipe FAQs:

Can I use another type of meat for these breakfast muffins?

Feel free to use your favorite sausage variety, whether it’s pork, turkey, or a meat substitute for a vegetarian option.

Can I use a different type of cheese?

Yes, we love using white cheddar, goat cheese, or smoked gouda.

How can I make these sausage egg cups lighter in fat and calories?

You can use lean turkey sausage and egg whites for a lighter version without compromising on taste.

Can I make these egg cups less spicy?

Yes, use a less spicy sausage and skip the jalapenos to reduce the spice level.

How do I reheat these muffins?

To reheat, wrap the muffin in a paper towel and microwave for 30-60 seconds. A perfect breakfast on a weekday morning.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A plate of sausage and egg muffins with veggies.

Sausage Egg and Cheese Muffins Recipe

Start your morning right with these irresistible Sausage, Egg, and Cheese Muffins! A delicious blend of savory flavors in a convenient handheld package, these muffins are the perfect on-the-go breakfast solution.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12 muffins
Calories: 199kcal
Author: Sue Ringsdorf

Ingredients

  • 3/4 pound pork sausage – we like the spicy version
  • 1/2 cup yellow onion – diced
  • 1/2 medium bell pepper – diced
  • 1 medium jalapeno pepper – diced
  • 3 cloves garlic – minced
  • 1 cup baby spinach
  • 1 teaspoon onion powder
  • kosher salt and freshly ground black pepper – to taste
  • 12 large eggs
  • 1/4 cup whole milk
  • 1 cup cheddar cheese – freshly shredded

Instructions

  • Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.
  • Brown meat. Add a drizzle of olive oil in a large skillet over medium-high heat and then the ground pork, diced onions, and peppers. Cook until sausage is fully cooked, stirring frequently and breaking the meat apart with a spatula.
  • Add garlic, seasonings, and spinach. Then add the minced garlic and seasonings and stir for another minute. Add the fresh spinach and stir until wilted. Remove from heat.
  • Combine eggs and milk. In a large measuring cup, combine the eggs and milk. Use a whisk to combine well.
  • Assemble. To the muffin pan, divide the sausage mixture evenly into all the cups. Add the shredded cheese and then pour the egg mixture on top, dividing evenly again.
  • Bake. Bake the breakfast muffins in the preheated oven for 18-19 minutes or until golden brown and done in the centers.
  • Remove. Run a knife around the edges of the muffin cups and carefully remove to a plate.
  • Serve. Serve these sausage breakfast muffins with some chopped tomatoes and sliced avocado.
  • NOTE: We love enjoying this portable breakfast. Pack a couple of eggs cups in a small airtight container (meal prep containers) for work or a day out!

Notes

Variations: Use any of your favorite veggies in these sausage breakfast muffins. Instead of whole milk, try heavy cream instead. Use any savory sausage you prefer and feel free to use garlic powder instead of fresh garlic. Instead of cheddar cheese, use colby jack or white cheddar cheese.
To reheat, wrap the muffin in a paper towel and microwave for 30-60 seconds. A perfect breakfast on a weekday morning.

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 318mg | Potassium: 196mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 796IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. An awesome breakfast on the go that tastes great!

    1. Suebee Homemaker says:

      Yes, these are handy for morning on the go!

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