Here is a simple, reliable recipe for Easy Sausage Breakfast Muffins — perfect for meal prep, quick breakfasts, or on-the-go meals.
Easy Sausage Breakfast Muffins
Ingredients
- 1 lb breakfast sausage (pork, turkey, or chicken)
- 8 large eggs
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional add-ins:
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup chopped spinach
- 1/4 teaspoon garlic powder
Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with silicone liners.
2. Cook the Sausage
- Brown sausage in a skillet over medium heat.
- Break it into small crumbles as it cooks.
- Drain excess grease and let cool slightly.
3. Mix the Egg Base
- In a bowl, whisk together eggs, milk, salt, pepper, and any optional seasonings.
- Stir in shredded cheese.
4. Assemble
- Divide cooked sausage evenly among the muffin cups.
- Add any vegetables or extras.
- Pour egg mixture over each cup, filling about 3/4 full.
5. Bake
- Bake for 18–22 minutes, or until muffins are set and lightly golden.
6. Serve
- Serve warm, or cool and store in an airtight container.
Storage
- Refrigerate for up to 4 days.
- Freeze for up to 2 months.
- Reheat in microwave for 20–30 seconds.
Tips
- Use silicone muffin cups for easiest release.
- Add jalapeños or pepper jack cheese for a spicy version.
- Swap sausage with bacon or diced ham for variation.
If you want, I can also give you a keto version, a veggie-loaded version, or a bisquick-style sausage muffin that includes a fluffy bread layer.
