These Sausage Egg and Cheese Muffins are the perfect portable breakfast recipe. Flavorful sausage is sautéed with vegetables and then folded into an egg batter and baked until golden brown. This quick breakfast muffin recipe will become a go to for busy mornings!
Sausage, Egg, and Cheese Muffins
I will be the first to admit that I struggle at breakfast. I love a good hearty breakfast, but since I am a high school teacher, I leave the house super early and don’t have a second to prepare a healthy breakfast for anyone! This works for me since I intermittent fast, but I feel guilty that there is nothing for anyone else to eat! Enter these make ahead sausage egg and cheese muffins! I can make a big batch of these on Sunday and can freeze for busy mornings!
My husband wakes up starving. He can roll out of bed and immediately down a giant breakfast so he loves these little protein packed muffins because they fill him up and hold him over till lunch time. I don’t consider cereal a real breakfast (I know I know, it is an unpopular opinion) because there is no protein or nutrition. These muffins have protein from the cheese, sausage, and egg and the veggies help add fiber and flavor!
What to put in sausage egg and cheese muffins?
You can customize these make ahead breakfast muffins however you’d like. You can add more veggies or omit them, switch out the sausage for ham, or add more or a different cheese. Whatever you like in your omelette, add to these muffins! They would be great with some broccoli and feta cheese!
What equipment do you need to make breakfast muffins?
All you need is a muffin tin and some nonstick spray! They will pop right out after you run a knife around the edges!
How to freeze breakfast egg muffins?
Once cool, place in a plastic zip top bag and place in the freezer. These stay fresh in the freezer for one month. Take out individually as you need them, the night before eating!
Looking for more breakfast recipes?
Sausage Egg and Cheese Muffins
These delicious portable breakfast muffins will keep your family full on busy mornings!
- 1/2 lb crumbled precooked breakfast sausage
- 1 medium onion, diced
- 1 large colored pepper, diced
- 1 cup cheddar cheese, shredded
- 6 eggs
- 2/3 cups milk or half and half
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 garlic clove, minced
- 1 tbsp butter
Preheat oven to 375 degrees. Spray muffin tin with non stick spray.
In a skillet, add your sausage, peppers, onions, garlic clove, and butter. Cook until vegetables start to soften, about 5-6 minutes.
While this mixture cooks, add half and half, seasonings, and eggs to a mixing bowl. Whisk together until all combined. Fold in half the cheese.
Add a heaping tbsp. of sausage mixture to the bottom of each muffin well. If you have any leftover, go back and add more. Pour egg mixture over each muffin well. Sprinkle each with remaining cheese.
Put in the oven and bake for 15-18 minutes, or until golden brown and set in the middle when a toothpick inserted comes out clean.
Let cool and then run a knife around the edges before removing from the pan. Serve warm or room temperature.