Go Back
–+ servings
Sausage Egg and Cheese Muffins

Delicious Sausage Egg and Cheese Muffins for Busy Mornings

Enjoy Sausage Egg and Cheese Muffins, a nutritious and customizable breakfast option perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Crumble Precooked Breakfast Sausage substitute turkey sausage for a lighter option
  • 1 medium Onion (diced) shallots can be swapped for a milder flavor
  • 1 large Colored Pepper (diced) feel free to use any bell pepper or sautéed spinach instead
  • 1 cup Cheddar Cheese (shredded) experiment with Swiss or pepper jack for a twist
  • 6 large Eggs no substitutions recommended
  • 2/3 cup Milk or Half and Half you can use any milk type you prefer
  • 1/2 tsp Salt adjust according to your taste
  • 1/2 tsp Garlic Powder fresh garlic can be used instead for a stronger kick
  • 1/4 tsp Black Pepper adjust to suit your palate
  • 1 clove Garlic (minced) omit if you prefer a milder taste
  • 1 tbsp Butter used for sautéing vegetables while adding richness to the mix

Equipment

  • muffin tin
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and coat a muffin tin with non-stick spray.
  2. Melt 1 tablespoon of butter in a skillet over medium heat. Add crumbled sausage, diced onions, diced peppers, and minced garlic. Sauté for 5-6 minutes until the onions are translucent.
  3. In a large bowl, whisk together eggs, milk, salt, garlic powder, and black pepper. Fold in half of the shredded cheddar cheese.
  4. Spoon the sausage and vegetable mixture into each muffin tin well, then pour the egg mixture on top. Sprinkle remaining cheddar cheese.
  5. Bake for 15-18 minutes until golden brown and risen. Check for doneness with a toothpick.
  6. Let the muffins cool for about 5 minutes, run a knife around the edges, and transfer to a cooling rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 10gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

These muffins can be customized with different meats and vegetables. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Tried this recipe?

Let us know how it was!