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These breakfast Sausage Egg Muffins are an easy, low carb breakfast that is perfect for busy mornings! Filled with cheese, savory sausage, veggies, and eggs baked in muffin tins, you will love this light and delicious breakfast! Extremely similar to a Frittata but made in mini form!
Why You’ll Love This Easy Low Carb Breakfast!
Morning can be busy, so I’ve started making a big batch (sometimes doubling this recipe) of these Breakfast Egg Muffins the night before for a quick and high protein breakfast. While I love having eggs in the morning, I don’t love having to make them fresh. This is the perfect make ahead breakfast. Simply reheat in the microwave and enjoy!
Ingredients Needed Sausage Egg Muffins Recipe
Five ingredients (and some salt and pepper) all come together to make these sausage egg muffin cups! Super yummy and super easy to throw together for some meal prep. Here’s what you need:
- Onions + Green Peppers – some healthy and tasty veggies!
- Large Eggs – I used whole eggs for lots of protein.
- Breakfast Sausage – ever heard of Jimmy Dean fully cooked turkey sausage crumbles? It is a lifesaver for this recipe and saves a ton of time. Feel free to use another breakfast sausage you like (*ahem Homemade Breakfast Sausage ahem*), or chicken sausage!
- Cheddar Cheese – and some yummy cheese to finish it all off!
- Pantry Staples: salt, black pepper
Egg Muffin Variations
- Cheese: replace cheddar cheese with white cheddar, colby jack, feta, mozzarella, or whatever other cheese works with the flavors you have going on.
- Egg Whites: feel free to use ALL egg whites to decrease the fat content. Simply use 3 cups of liquid egg whites in place of 12 eggs.
- Meat: I used crumbled Turkey sausage, but feel free to use bacon, leftover ham, turkey, or another type of sausage.
- Vegetables: you could use different vegetables for this recipe but here are a couple of ideas.
- Mushrooms
- Fresh Spinach
- Tomatoes
- Zucchini
- Green Onions
How to Make Sausage Egg Muffins
This is a hearty and easy recipe! Make these sausage egg muffins the night before and have them ready to go in the morning! They are a great grab and go option for mornings when time is not on your side (basically my house every morning!). For full recipe details on all things Egg Muffins, including ingredient measurements, see the recipe card down below. Here are step-by-step instructions for making these sausage egg muffins:
Step 1: Prep and Cook Veggies
Preheat oven to 350° F. Spray a 12 slot muffin pan well with nonstick cooking spray. Set aside.
Heat a large skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender, about 4 minutes. Remove from heat and add about 1 tbsp of veggie mixture into the bottom of each muffin tin.
Step 2: Eggs, Sausage and Cheese
Crack all the eggs into a large liquid measuring cup. Add salt and black pepper and whisk until well scrambled. Add 3-4 tbsp of scrambled egg to each muffin tin and do your best to divide evenly.
Add sausage and cheese to the top of each muffin. If using raw sausage, be sure to cook it first – alongside the veggies works!
Step 3: Bake and Cool
Place in the preheated oven and bake 15-20 minutes or until egg is completely cooked.
Cool a couple of minutes before removing from each muffin tin. Serve warm.
Storage + Make-Ahead Breakfast Directions
Store leftovers in an airtight container in the fridge for up to 5 days! To reheat simply pop one into the microwave for about 15 seconds (give or take 5 seconds based on your microwave) then enjoy!
Luckily for you this recipe is perfect to make ahead of time as meal prep!
Make Ahead + Freezer Instructions
Simply follow the directions then let the Egg Muffins cool completely. Wrap each muffin in plastic wrap then store them in a zip top freezer bag. Freeze for up to 2 months!
To reheat wrap the frozen egg muffin (without the plastic wrap) in a wet paper towel, then microwave in 20-second intervals until heated through!
More Easy Breakfast Recipes to Try!
- Quiche Lorraine
- Bacon Egg Cups
- The BEST Crepes
- Hash Brown Egg Cups
- Belgian Waffles
- Morning Glory Muffins
I think you’ll love these sausage eggs muffins! Made with simple ingredients, this quick breakfast will be one the whole family will love. Serve with fresh fruit for a healthy breakfast! The printable recipe card is below. Have a good one, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Sausage Egg Muffins
Ingredients
- 3/4 cup onions & peppers finely diced
- 12 eggs
- salt to taste
- black pepper to taste
- 1/2 cup breakfast sausage crumbles I used fully cooked Jimmy Dean Turkey Sausage crumbles
- 1/4 cup cheddar cheese
Instructions
- Preheat oven to 350° F. Spray 12 muffin tins well with nonstick cooking spray. Set aside.
- Place a medium skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender, about 4 minutes. Remove from heat and add 1 tablespoon into the bottom of each muffin tin.
- Crack all eggs into a large liquid measuring cup. Add salt and pepper and whisk until well scrambled. Add 3-4 tablespoons to each muffin tin and do your best to divide evenly.
- Add sausage* and cheese to the top of each muffin. Bake 15-20 minutes or until egg is completely cooked.
- Cool 3-5 minutes before removing from each muffin tin. Serve warm.
Love this egg muffin recipe. Freezes great and I just nuke em in the morning for a quick protein boost and take them with me as I head out the door. Keeps me from ordering doughnuts with my coffee lol !!
Great recipe
I make these every Monday. 8 eggs and 1 can of rotel. Buy a Silicone muffin tin and there will be no sticking
I can’t wait to try this recipe! How long would these last in the refrigerator? Can these egg muffins be frozen? Thanks!
Love baked eggs and this is a quick and easy recipe for a savoury breakfast option. Thanks for identifying how many tablespoons of egg mixture per muffin. I like precision and nice evenly apportioned muffins.