Sausage Egg and Cheese Muffins
This post may contain affiliate links which won’t change your price but will share a commission.
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.
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.
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.
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.
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!
- Peanut Butter and Jelly Overnight Oats or Apple Steel-Cut Oats
- Lemon Poppy Seed Scones, Maple Pecan Scones, or Petite Vanilla Bean Scones
- Banana Coffee Cake with Streusel Topping, Chocolate Peanut Butter Banana Muffins, or Blueberry Zucchini Muffins
Recipe FAQs:
Feel free to use your favorite sausage variety, whether it’s pork, turkey, or a meat substitute for a vegetarian option.
Yes, we love using white cheddar, goat cheese, or smoked gouda.
You can use lean turkey sausage and egg whites for a lighter version without compromising on taste.
Yes, use a less spicy sausage and skip the jalapenos to reduce the spice level.
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
Sausage Egg and Cheese Muffins Recipe
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!
An awesome breakfast on the go that tastes great!
Yes, these are handy for morning on the go!
These will be making a few appearances at the lake this summer! They seem perfect for feeding a crowd!