Sausage Egg and Cheese Muffins Recipe

A plate of sausage and egg muffins with veggies.

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword bacon and egg breakfast muffins, sausage egg and cheese muffins

Prep Time 25

Cook Time 18

Total Time 43

Servings 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.
3/4 pound pork sausage, 1/2 cup yellow onion, 1/2 medium bell pepper, 1 medium jalapeno pepper
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.
3 cloves garlic, 1 teaspoon onion powder, kosher salt and freshly ground black pepper, 1 cup baby spinach
Combine eggs and milk. In a large measuring cup, combine the eggs and milk. Use a whisk to combine well.
12 large eggs, 1/4 cup whole milk
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.
1 cup cheddar cheese
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