Sausage Egg Muffins

A sausage egg muffin with a bite taken out of it on top of more muffins.

5 from 1 vote

Start your morning with these sausage egg muffins, a cheesy and savory breakfast that’s ready in just 30 minutes. Packed with sausage, eggs, hash browns, and cheddar, they’re perfect for busy mornings or a grab-and-go meal the whole family will love.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Breakfast Muffins with Sausage and Eggs, Egg and Sausage Muffins, Suasage Egg Muffins

Servings:

Calories: 227kcal

Author: Ryan Allen

Ingredients

1 lb mild Italian Sausage
½ cup frozen hash browns
¾ cup cheddar cheese (shredded)
⅓ cup yellow onion (diced)
⅓ cup milk
9 large eggs
1 teaspoon ground black pepper
½ teaspoon salt

Instructions

Preheat the oven to 400°. Prepare a muffin pan by coating it with a non-stick cooking spray or use parchment muffin liners.
Over medium-high heat brown sausage until completely browned and breaking it apart with a wooden spoon. About 6-8 minutes. Drain and set aside.
In a medium bowl combine sausage, hash browns, onions, and cheese. Spread out evenly in the bottom of the muffin pan.
In the same bowl, add milk, eggs, salt, and pepper. Whisk until well combined. Then evenly pour over sausage and hash browns.
Bake for 15-20 minutes, or until eggs are cooked through.

Notes

Cook the sausage thoroughly and break it into small pieces for even browning.
Spread the sausage, hash browns, onions, and cheese evenly in the muffin pan.
Whisk the eggs and milk until smooth for fluffy, uniform muffins.
Bake until the edges are firm and the centers are set.

Nutrition