Print

Easy Make-Ahead Egg and Sausage Breakfast Muffins Recipe

egg and sausage breakfast muffins - featured image
Print Recipe

These portable, protein-packed egg and sausage breakfast muffins are perfect for busy mornings. Made with fluffy eggs, savory sausage, and melty cheese, they reheat beautifully all week long.

Ingredients

Scale
  • 10 large eggs
  • 1 pound breakfast sausage
  • 1 cup shredded cheddar cheese
  • 1/4 cup whole milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons chopped chives or green onions

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray. If using silicone liners, place them in the tin now.
  2. Cook the sausage: Place 1 pound breakfast sausage in a large skillet over medium-high heat. Break it up with a spatula into small crumbles. Cook for 6-8 minutes until fully browned. Drain excess fat, leaving about 1 tablespoon in the pan. Set aside to cool slightly.
  3. Whisk the eggs: In a large mixing bowl, combine 10 large eggs, 1/4 cup milk, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Whisk vigorously for about 60 seconds until frothy.
  4. Combine everything: Add the cooked sausage, 1 cup shredded cheddar cheese, and 2 tablespoons chopped chives to the egg mixture. Stir gently until evenly distributed.
  5. Fill the muffin cups: Ladle the mixture evenly into the 12 prepared muffin cups, filling each about 3/4 full. Stir the mixture between scoops to keep ingredients evenly distributed.
  6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, until tops are lightly golden and centers are set (not jiggly). A toothpick inserted in the center should come out clean.
  7. Cool and remove: Let the muffin tin cool on a wire rack for 5 minutes. Run a butter knife around the edges if needed, then gently lift muffins out. Transfer to a cooling rack to cool completely if storing, or serve warm.

Notes

Let the cooked sausage cool for 5 minutes before adding to eggs to prevent pre-cooking. Don’t overmix the eggs. Grease the pan well to prevent sticking. Let muffins cool completely before storing to avoid sogginess. These taste even better the next day as flavors meld.

Nutrition

Keywords: egg muffins, breakfast muffins, sausage muffins, make-ahead breakfast, meal prep breakfast, grab-and-go breakfast

Find it online: https://fizzlefork.com/easy-make-ahead-egg-and-sausage-breakfast-muffins-recipe/