Sausage Egg Muffins

Mornings are a hectic time of the day, especially if you are trying to feed a family. When it comes to the perfect breakfast, one with a high amount of protein is best as it fuels the body and helps keep you full until lunch. That's why these breakfast muffins with sausage and eggs are perfect!

Egg and sausage muffins are made with simple ingredients like eggs, sausage, cheese, and frozen hash browns to keep them hearty.

Simply prepare the sausage by browning it in a pan, then add it to a prepared muffin tin along with the cheese and egg mixture. Bake them up into muffin shapes that are easy to eat and easy to take on the go.

And if you love this recipe, try making our easy breakfast casserole!

Why You’ll Love This Recipe

• This easy breakfast recipe has everything you need to stay fueled throughout the morning with protein, carbs, and healthy fats.
• They use simple breakfast ingredients you may already have on hand.
• Make them ahead of time to reheat and enjoy later when you need something quick.
• You can customize the type of meat and cheese to make them different each time.

Ingredients You’ll Need

• Mild Italian Sausage - Gives this breakfast meal a sustaining source of protein that's packed with flavor.
• Frozen Hash Browns - Acts as the crust for the bottom, providing a hearty starch to the meal.
• Cheddar Cheese - Gives these muffins a creamy, cheesy taste that pairs well with eggs and sausage.
• Yellow Onion - Pairs well with the simple breakfast flavors while adding texture and nutrients.
• Milk - Used to thin out the egg mixture while making the muffins smooth and creamy.
• Eggs - Binds all of the ingredients together while adding a rich source of fats and proteins.
• Salt and Pepper - Balances the overall flavor of this easy breakfast.

How To Make Sausage and Egg Muffins

Prepare for baking: Preheat the oven to 400°. Prepare a muffin pan by coating it with a non-stick cooking spray or use parchment muffin liners. Set aside.

Brown the sausage: Place a skillet on the stove and turn the heat to medium-high. Add the Italian sausage and brown until completely browned and break it apart with a wooden spoon. It takes about 6-8 minutes. Drain and set aside.

Assemble the mix-ins: To a medium-sized mixing bowl, add the cooked sausage, hash browns, onions, and cheese. Spread out evenly in the bottom of each individual muffin.

Assemble the egg mixture: In the same bowl, whisk together the milk, eggs, salt, and pepper until evenly combined. Evenly distribute it over the filled muffins.

Bake and cool: Place the egg muffins into the prepared oven and bake for 15-20 minutes or until the eggs are fully cooked through.

Recipe Tips

• If you're not using muffin lines, ensure that the muffin tin is fully greased, as the egg mixture may stick to the pan.
• It's important to drain the grease in the pan fully, as the egg mixture could become greasy.
• Add in other mix-ins like bell peppers, mushrooms,
• Do not fill the muffins to the top as the eggs will rise as it bakes, and you don't want them to spill over.
• This recipe can easily be scaled up or down depending on how many you need to make.
• The time it takes to cook fully will depend on the size of the muffins; keep an eye on them and use a toothpick to check.

Variations

• Use egg whites instead of whole eggs for a higher protein breakfast with fewer calories and fat.
• Substitute the mild Italian sausage for turkey sausage, or use bacon for a smoky flavor.
• For a crunchy top, sprinkle a bit of cheese on each egg muffin right before going into the oven.
• Feel free to switch up the sausage with bacon, ham, or even diced chicken!
• Add other vegetables to the mixture, including bell peppers, mushrooms, and spinach, for added flavor.
• To make them vegetarian, omit the meat and double up on the egg mixture. Add additional vegetables and cheese.
• Season the egg muffins with your favorite spices like garlic powder, oregano, or chili flakes.

Storing & Freezing

Storing: To store in the fridge, place egg muffins in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through.
Freezing: Allow egg muffins to cool completely before transferring them to freezer bags and freeze for up to 3 months. To reheat, place egg muffins on a baking sheet and bake at 350°F for 15 minutes or until egg muffins are heated through.

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