Sausage And Cheese Egg Muffins

These Sausage and Cheese Egg Muffins are delicious, high in protein, and make the perfect grab-and-go breakfast you’ll want stocked in your freezer at all times!

What You’ll Love About Sausage and Cheese Egg Muffins:

There is nothing better during the busy weekday mornings than a freezer stalked with easy meal prep items. Our favorites include my Freezer Friendly Breakfast Burritos, and Mini Italian Egg Bites.

These Sausage and Cheese Egg Muffins are filled with chicken sausage, peppers, cheese, and simple seasonings. A fast way to have a tasty breakfast, with high protein, so your body is fueled for whatever the morning holds.

Egg muffins are great because they are easy to customize and flavor with your favorite breakfast meat, veggies, cheeses, and more. It’s like your own personal mini handheld frittata baked simply in a muffin pan!

Simple Ingredients:

• Eggs- Use fresh large eggs.
• Milk- This will help keep the egg muffins from drying out.
• Seasonings- I use seasoned salt and black pepper.
• Hot sauce- My favorite is green tabasco but any hot sauce will work.
• Breakfast sausage- I like to use breakfast chicken sausage for a lighter option.
• Bell Peppers- I use a combination of green and red peppers.
• Cheese- Sharp cheddar cheese gives these muffins great flavor.
• Chives- This adds a fresh flavor and color after the muffins are baked.

Substitutions And Add-Ins:

How To Make Sausage And Cheese Egg Muffins:

See full instructions in recipe card below

Step One. Heat oven to 350℉ and cook chicken sausage in a skillet.

Step Two. In a medium bowl whisk eggs, milk, seasonings, and hot sauce. Fill muffin cups 3/4 of the way full with egg mixture.

Step Three. Divide the cooked chicken sausage crumbles and bell peppers between each muffin cup. Top with shredded cheese and bake for 25-minutes or until puffed and set in the center.

What To Serve With Egg Muffins:

My favorite way to serve these egg muffins is with a toasted English muffin. These would also be great with my Lighter Buttermilk Biscuits, or a simple Fruit Salad.

Recipe Tip:

Common Questions:

Other Recipes You Might Enjoy:

• English Muffin Breakfast Cups
• Sheet Pan Breakfast Quesadillas
• Sheet Pan Eggs
• Hashbrown Breakfast Casserole
• Mini Italian Egg Bites

Sausage and Cheese Egg Muffins

These Sausage and Cheese Egg Muffins are delicious, high in protein, and make the perfect grab-and-go breakfast you'll want stocked in your freezer at all times!

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 Egg Muffins

Calories: 127kcal

Equipment

• 1 skillet
• 1 medium mixing bowl
• 1 12 cup muffin pan

Ingredients

• 10 large eggs
• 1/3 cup milk
• 1 tsp seasoned salt
• 1/2 tsp ground black pepper
• few dashes of green tabasco or your favorite hot sauce
• 6 ounces breakfast chicken sausage, crumbled and cooked
• 1 cup diced bell peppers I use green and red
• 1 cup shredded sharp cheddar cheese
• chives or sliced green onion to garnish

Instructions

Preheat oven to 350℉ and grease a 12-cup muffin pan generously with non-stick cooking spray.

• In a medium size mixing bowl whisk eggs, milk, seasonings, and hot sauce.
• Fill prepared muffin cups 3/4 of the way full with egg mixture.
• Divide the cooked chicken sausage crumbles and bell peppers between each muffin cup. Scatter right on top. No need to mix in. Top each cup with shredded cheese.
• Bake for 25-minutes or until puffed and set in the center. Allow to set for 5-minutes. Garnish with chopped chives or green onions.

Notes

Tip:

To prevent egg muffins from sticking to the pan, make sure to use a non-stick muffin pan and even then, spray generously with cooking spray.

 

Substitutions:

• Veggies- Add other veggies like sautéed mushrooms, onions, and spinach. I recommend cooking these veggies first because some have excess moisture you want to cook out before adding to the eggs. Onions have a milder taste when they are pre-cooked.
• Seasonings- Add other herbs and seasonings like Italian seasoning, garlic powder or onion powder. Cayenne pepper would give these a little kick or use your favorite all-purpose seasoning blend.
• Meat- Add you favorite breakfast meat or make this meatless if you don’t want to add any. Our favorites are cooked bacon (nice and crispy) or cubed ham. You can also do chorizo for extra flavor.
• Cheese- Get creative with your favorite cheese. Pepper Jack, Monterey Jack, Colby Jack, or Swiss cheese.
• Protein boost- Replace the milk with low-fat cottage cheese for a boost of protein.

 

Common Questions: 

Why are my egg muffins soggy?

If there is too much moisture this can cause the muffins to come out soggy and not light and fluffy. Make sure to pre-cook watery veggies like mushrooms or spinach. Don’t add too much milk.

Why did my egg muffins come out dry?

This can be due to overcooking them. Make sure to follow the temperature and baking instructions so the muffins come out moist, light an fluffy. Also each oven is different so you may need to cook them for less time.

How long will these keep in the freezer?

Freeze muffins in a single layer in a freezer safe container after they are completely cooled for up to 2 months. If you put them in the freezer when they are still warm they will develop an icy layer over the top. To reheat- place 1 or 2 muffins on a microwave safe plate lined with a paper towel. Heat on high for 2 minutes or until heated through.

How long will these last if I don’t freeze them?

Keep baked egg muffins in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave for 1-minute or until heated through.

Can I make these into mini muffins?

Yes! Follow all the instructions and assembling using a mini muffin pan. You may need to reduce the cooking time.

 

 

Nutritional facts include 1 egg muffin.  

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition

Calories: 127kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 456mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 1mg

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