Sausage and Egg Muffins
These fluffy sausage egg muffins pack a protein punch with gooey melted cheese and savory sausage in every bite.
Perfect for busy folks who want delicious homemade breakfast without the fuss. Pop them in your freezer and you’ve got an instant breakfast winner anytime.
Variations & Substitutions
You can swap the breakfast sausage for crispy bacon, diced ham, or even ground turkey if you’re watching calories. For cheese lovers, try Monterey jack, pepper jack for a kick, or a Mexican blend.
Want to pack in more nutrients? Add spinach, bell peppers, or cherry tomatoes. I’ve found that fresh herbs like basil, chives, or thyme can really elevate the flavor profile.
Tips & Tricks for Perfect Results
Blend your eggs in a blender for no white spots in your finished muffins. When adding veggies, make sure to cook them slightly first to remove excess moisture.
I always fill the muffin cups about 3/4 full to prevent overflow. For extra insurance against sticking, don’t skip the liners or generous cooking spray coating.
Making the Recipe Stand Out
Try layering your ingredients instead of mixing them all together – it creates beautiful distinct layers when cut open.
I love adding a pinch of red pepper flakes for subtle heat, or a sprinkle of fresh herbs on top before baking. Sometimes I’ll add a small cube of cream cheese in the center of each muffin for a delightful surprise when eating.
Storage & Reheating
These muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to 4 days. They’re surprisingly tasty cold, but I prefer them warmed up in the microwave for about 30 seconds.
You can also freeze them for up to three months – just wrap them individually and store in freezer bags. When ready to eat, thaw overnight in the fridge or microwave from frozen, starting with 30 seconds per side.
Sausage and Egg Muffins
Ingredients
- 12 large eggs
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with parchment liners or spray with cooking spray.
- Brown the sausage in a skillet over medium-high heat for 8-10 minutes, breaking it apart with a wooden spoon.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Divide the cooked sausage between the muffin cups (about 3 tablespoons each).
- Sprinkle cheese on top of the sausage (1 tablespoon per cup).
- Pour the egg mixture evenly into each muffin cup.
- Bake for 15-20 minutes until eggs are set.
