Easy Egg Muffins with Sausage

Make a quick and easy breakfast for on-the-go! These easy egg muffins with sausage are very filling, flavorful, and fun to make. Choose different fillings each time to keep it fresh!

These egg muffins are the perfect one-dish breakfast! They have all the protein, veggies, and fats you need in one simple package.

Sheet pan eggs and cast iron quiche are in regular rotation on our breakfast menu, but I wanted something more portable that the kids and I could take when we are out and about.

These egg muffins with sausage with the perfect solution! They have just as much flavor, but they are ideal for a grab-and-go meal.

I now keep them stocked in the freezer for any day we need something fast, easy, and filling.

Why You’ll Love This recipe!

• Egg muffins are so simple to make. All you have to do is mix the ingredients together, and the oven does the rest!
• These egg bites store well in the fridge and freezer, so you can meal prep breakfast and have it ready when you need it.
• They are the perfect mess-free breakfast and snack for on-the-go. Grab one on your way out the door and avoid mid-morning hunger and drive-through visits!
• Egg muffins are endlessly adaptable to your preferences or what needs to be used up. Swap out the veggies, meat, and cheese to make unique flavor combinations.

Ingredients

• Veggies: I used diced red pepper and yellow onion. You can substitute them with whatever vegetables you like. Find some ideas below under “Variations.”
• Butter: For sautéing the veggies. I prefer butter to oil because it adds a subtle but delicious flavor.
• Eggs: This is a great recipe to use up a lot of eggs!
• Milk: I used whole milk, or you can use half and half for a richer muffin.
• Salt and pepper: Essential seasoning for any egg dish!
• Ground sausage: Ground pork sausage is delicious and filling in these egg muffins. You’ll want to cook it fully before making the muffins. Feel free to substitute venison breakfast sausage.
• Shredded cheese: I used freshly shredded cheddar cheese, but you can use whatever shredded cheese you prefer.

How to Make Egg Muffins with Sausage

Step 1: In a skillet, melt the butter over medium heat. Add the diced bell pepper and onion, and sauté until softened.

Step 2: While the veggies are cooking, whisk together the eggs, milk, salt, and pepper in a large mixing bowl.

Step 3: Stir in the cooked sausage and sautéed vegetables. Mix until evenly combined.

Step 4: Add the shredded cheese and give it one more stir.

Step 5: Preheat the oven to 375°F.

Step 6: Grease a muffin tin (or line with muffin liners). Pour the mixture evenly into the cups.

Step 7: Bake for 18–20 minutes, or until the eggs are set.

Tips

• These egg muffins puff up quite a bit while baking, and they’ll shrink back down as they cool.
• If you aren’t using liners, make sure your muffin tin is well-greased. 
• If you substitute different meats and vegetables, make sure they are fully cooked before adding them to the egg mixture. These muffins aren’t in the oven long enough to cook the fillings.
• Pop an egg muffin in between two homemade onion bagels or whole wheat English muffins to make a quick and easy breakfast sandwich!

Variations

• Instead of red bell pepper and onions, you can substitute your favorite vegetables. Mushrooms, sundried tomatoes, spinach, or diced green chilis are great options.
• Substitute the ground sausage for another breakfast meat. You can use chopped sausage links, ham, bacon, or chorizo.
• Cheddar cheese can be swapped for another type of shredded cheese, like Swiss or pepper jack. You can also use a soft cheese, such as feta or goat cheese.
• Add fresh herbs for some extra flavor. These muffins would taste great with chives, basil, parsley, or rosemary.

Storage

These egg muffins store really well in the fridge for up to 4 days. Just reheat them in the microwave for about 30 seconds, and breakfast is ready.

To store them longer, they also freeze well. Let the muffins cool completely, then freeze them in a single layer before transferring to a freezer bag. Reheat them straight from the freezer in the microwave or oven.

I like to make a double batch of these muffins so I have plenty to freeze. It makes breakfast a breeze on busy mornings!

Recipe FAQs

More Easy Breakfast Recipes

• Sausage Breakfast Skillet
• Whole Wheat Blueberry Bread
• Skillet Crepes
• Sourdough French Toast Casserole
• Chili Scrambled Eggs

If you tried these Easy Egg Muffins with Sausage or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!