If you’re searching for a breakfast that’s both incredibly tasty and super convenient, you absolutely need to try this Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe. These savory muffins are loaded with flavorful sausage, tender sautéed veggies, fluffy eggs, and just the right amount of cheddar cheese, all baked to perfection in a muffin tin. Perfect for busy mornings or meal prepping ahead, they’re a delicious way to enjoy a satisfying breakfast without the fuss. I promise once you make these, they’ll quickly become a staple in your morning routine.
Ingredients You’ll Need
The magic of this recipe comes together with simple, everyday ingredients that pack a punch of flavor and texture. Each component plays a vital role, whether it’s adding richness, a touch of sweetness, or a delightful cheesy finish.
- Cooking spray: Ensures easy muffin removal and prevents sticking for perfect bites every time.
- ¼ cup diced cooked sausage: Leftovers work wonderfully, bringing savory depth and a satisfying meaty chew.
- ¼ medium sweet onion, diced: Adds sweetness and a bit of crunch once softened, balancing the flavors beautifully.
- ¼ medium bell pepper, diced: Brings a pop of color and a slight crispness that brightens the dish.
- 12 large eggs: The base of the muffins, creating that fluffy, protein-packed texture everyone loves.
- ¼ cup milk: Makes the eggs extra tender and helps mix all ingredients smoothly.
- ¼ teaspoon garlic powder: Delivers a subtle savory note that complements the sausage perfectly.
- ¼ teaspoon salt: Essential for bringing out all the flavors in every bite.
- ¼ teaspoon black pepper: Adds just the right mild kick to balance the richness.
- ¼ cup shredded cheddar cheese: Melts into a golden, gooey topping that turns these muffins into pure comfort food.
How to Make Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
Step 1: Preheat the Oven
Kick things off by preheating your oven to 400°F (200°C). This temperature is just right to cook the eggs through evenly without overbaking or drying them out.
Step 2: Prepare Your Muffin Tin
Give your 12-cup muffin tin a generous spray with cooking spray. This little step is key to making sure your sausage egg muffins pop right out when they’re ready, keeping their shape intact.
Step 3: Cook Vegetables
Dice the sweet onion and bell pepper finely, then sauté them in a small skillet until they soften and become fragrant. This gentle cooking boosts their sweetness and creates a wonderful base for the muffins.
Step 4: Assemble Muffin Cups with Ingredients
Evenly distribute the cooked vegetables and diced sausage into each muffin cup. This ensures every muffin is packed with those delicious savory bits you want in each bite.
Step 5: Whisk the Eggs and Milk
In a medium bowl, crack all 12 eggs and add the milk, garlic powder, salt, and black pepper. Whisk thoroughly until everything is well combined and slightly frothy—that’s the secret to fluffy, tender eggs.
Step 6: Fill the Muffin Cups
Pour the egg mixture evenly over the sausage and vegetables in the muffin cups. Don’t worry if it looks full—eggs puff up nicely as they bake.
Step 7: Sprinkle with Cheddar Cheese
Top each muffin with shredded cheddar cheese. This finishing touch melts into a golden, slightly crisp layer that makes these muffins irresistible.
Step 8: Bake Until Perfect
Bake the muffins for 17 to 20 minutes, or until the eggs are fully cooked and set. You’ll know they’re done when a toothpick inserted comes out clean and the cheese is bubbling lightly.
Step 9: Cool and Remove
Let the muffins cool in the tin for a few minutes before gently removing them. This rest time helps them firm up a bit, making them easier to handle without falling apart.
How to Serve Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives adds a burst of color and freshness that perfectly balances the richness of these muffins. You can also drizzle a bit of hot sauce or sriracha for an exciting kick.
Side Dishes
Pair these muffins with a crisp green salad, fresh fruit, or even some roasted potatoes for a well-rounded breakfast or brunch. Their portability also makes them a perfect side to accompany coffee or tea on a busy morning.
Creative Ways to Present
If you want to elevate your breakfast spread, serve the muffins on a platter with individual ramekins of salsa, guacamole, or yogurt-based dips. They can also be sliced and stacked in breakfast sandwiches with avocado and tomato for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover sausage egg muffins in an airtight container in the refrigerator. They keep beautifully for up to 4 days, making for easy grab-and-go breakfasts or snacks.
Freezing
To enjoy these muffins for weeks to come, pop them in a freezer-safe container or resealable bag. Freezing them individually wrapped helps prevent freezer burn. They can last up to 3 months without losing their deliciousness.
Reheating
For reheating, simply microwave a muffin for about 30 to 45 seconds or warm in a toaster oven until heated through. They retain their flavor and texture wonderfully, so it’s like enjoying a freshly made breakfast any day.
FAQs
Can I use different types of sausage?
Absolutely! Feel free to swap in breakfast sausage, spicy chorizo, or even turkey sausage depending on your preference. Each will add a unique flavor profile to your muffins.
Can I add other vegetables?
Yes, you can customize these muffins with your favorite veggies. Spinach, mushrooms, or zucchini all work well, just make sure to sauté any vegetables that release moisture before adding them.
Is there a dairy-free alternative for the cheese and milk?
Definitely. Use your preferred dairy-free cheese and substitute the milk with almond, oat, or soy milk to keep this recipe friendly for lactose-intolerant diets.
How long do the muffins last in the fridge?
Stored properly in an airtight container, these muffins stay fresh for about 4 days, making them perfect for weekday breakfasts or quick snacks.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, just double-check that your sausage and any spices are free from hidden gluten-containing ingredients.
Final Thoughts
I genuinely hope you give this Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe a try soon because it truly makes mornings easier and more delicious. These muffins bring together the perfect blend of convenience, flavor, and nutrition, and once you taste them, you’ll wonder how you ever managed breakfast without them. Happy cooking and even happier eating!
Print
Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins (12 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Sausage Egg Muffins are a delicious and easy make-ahead breakfast option, perfect for busy mornings. Packed with savory sausage, sautéed vegetables, fluffy eggs, and melted cheddar cheese, they are baked to perfection in a muffin tin for convenient portion control and quick reheating.
Ingredients
Main Ingredients
- Cooking spray, as needed
- ¼ cup diced cooked sausage (leftovers work great)
- ¼ medium sweet onion, diced
- ¼ medium bell pepper, diced
- 12 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the muffins.
- Prepare Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Cook Vegetables: Dice the sweet onion and bell pepper. In a small skillet over medium heat, cook the diced peppers and onions until they are softened, about 3-5 minutes.
- Assemble Muffin Base: Distribute the cooked vegetables and diced cooked sausage evenly among the muffin cups in the prepared tin.
- Whisk Eggs: In a medium bowl, crack all 12 eggs. Add the milk, garlic powder, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and slightly frothy.
- Fill Muffin Cups: Pour the egg mixture evenly into each muffin cup, covering the sausage and vegetables.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each muffin cup for a cheesy finish.
- Bake Muffins: Bake in the preheated oven for 17-20 minutes, or until the eggs are fully set and cooked through.
- Cool and Serve: Remove from the oven and let the muffins cool slightly in the tin before carefully removing to serve. They can be enjoyed warm or reheated later.
Notes
- Leftover cooked sausage works well, or you can cook fresh sausage and dice it before use.
- You can customize the vegetables by adding mushrooms, spinach, or tomatoes.
- For a dairy-free version, substitute milk and cheese with non-dairy alternatives.
- These muffins freeze well for up to one month; reheat in the microwave or oven.
- Make sure not to overfill muffin cups to avoid overflow during baking.
