These Hearty Sausage, Egg & Cheese Breakfast Muffins are the ultimate solution for busy mornings, meal prepping, or simply enjoying a warm, savory, and satisfying breakfast with minimal fuss. Imagine waking up to the aroma of perfectly cooked sausage, fluffy eggs, and melty cheese, all conveniently baked into a portable, individual portion. This recipe takes the classic flavors of a beloved breakfast skillet or casserole and transforms them into an easily manageable muffin form, making them ideal for grab-and-go breakfasts, school lunches, office snacks, or even a light dinner. They are incredibly versatile, allowing for customization with various cheeses, vegetables, and seasonings to suit any palate.
The beauty of these breakfast muffins lies in their combination of textures and flavors. The base is a tender, savory egg mixture that provides a custardy foundation, while the browned breakfast sausage offers a hearty, flavorful bite. Melted cheddar cheese on top adds a creamy, salty finish, creating a perfect balance. What makes them particularly appealing for home cooks is their make-ahead friendly nature. You can prepare a batch on the weekend and have delicious, protein-packed breakfasts ready to go for the entire week. They reheat beautifully in the microwave or oven, retaining their appeal and making rushed mornings significantly smoother.
Beyond convenience, these muffins are a complete meal in a bite. They offer a substantial amount of protein from the eggs and sausage, which helps keep you feeling full and energized throughout the morning. They are also easily adaptable to dietary preferences; for instance, you can use turkey or chicken sausage for a lighter option, or incorporate gluten-free ingredients if needed. The addition of vegetables like bell peppers, spinach, or mushrooms can further boost their nutritional value and add more layers of flavor. This detailed recipe provides step-by-step instructions for achieving perfectly baked, golden-brown muffins that are moist on the inside and irresistibly cheesy on top. Whether you’re feeding a crowd, preparing for a busy week, or simply craving a comforting and delicious breakfast, these sausage, egg, and cheese muffins are sure to become a cherished staple in your kitchen. They bridge the gap between a quick snack and a full meal, delivering maximum flavor with minimum effort, proving that breakfast can be both effortless and incredibly satisfying.
Ingredients:
- 1 pound (about 450g) breakfast sausage: Choose your favorite type – mild, hot, or sage flavored. Ground pork sausage is traditional, but you can use ground turkey or chicken sausage for a leaner alternative.
- 12 large eggs: These form the base of your muffins, providing structure and richness.
- 1/2 cup (120ml) milk: Whole milk, 2%, or even unsweetened almond milk works to thin out the egg mixture slightly and make the muffins more tender and fluffy.
- 1/4 cup (approx. 30g) all-purpose flour: This is an optional but recommended ingredient. It helps to bind the egg mixture and prevent the muffins from becoming watery, contributing to a better texture. You can omit it for a lower-carb version, but the muffins might be slightly more delicate.
- 1 teaspoon baking powder: Helps the muffins rise slightly and become light and airy.
- 1/2 teaspoon salt: Adjust to taste, especially considering the saltiness of the sausage and cheese.
- 1/4 teaspoon black pepper: Freshly ground is preferred for better flavor.
- 2 cups (approx. 225g) shredded cheddar cheese: Divided. Sharp or mild cheddar works beautifully. You can also use a blend like Colby Jack, Monterey Jack, or a Mexican blend for variety. About 1.5 cups for mixing in, and 0.5 cups for topping.
- Optional add-ins (choose any combination, about 1/2 to 1 cup total):
- 1/2 cup finely diced bell peppers (any color)
- 1/2 cup finely diced onion (yellow or white)
- 1 cup fresh spinach, chopped (sautéed and squeezed dry if using a larger quantity)
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped mushrooms, sautéed
- Cooking spray or muffin liners: For preparing the muffin tin.
Instructions:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Prepare a 12-cup standard muffin tin by lightly greasing each cup with cooking spray or lining them with paper or silicone muffin liners. If you don’t grease thoroughly or use liners, the muffins can stick, especially due to the cheese.
- Cook the Sausage: Place the ground breakfast sausage in a large skillet over medium-high heat. Break it up with a wooden spoon or spatula as it cooks. Cook thoroughly, stirring occasionally, until the sausage is browned and no pink remains. Drain off any excess grease from the cooked sausage. This step is crucial to prevent your muffins from being greasy. You can blot the sausage with paper towels after draining for extra dryness. Set aside to cool slightly.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, milk, all-purpose flour (if using), baking powder, salt, and black pepper. Whisk vigorously until the mixture is well combined and slightly frothy. The flour and baking powder should be completely dissolved, with no lumps.
- Combine Ingredients: Add the cooled, cooked and drained sausage to the egg mixture. Stir in 1 ½ cups of the shredded cheddar cheese. If you are using any optional add-ins (diced peppers, onions, spinach, etc.), now is the time to fold them into the mixture. Stir gently to ensure everything is evenly distributed.
- Fill Muffin Cups: Carefully spoon the sausage and egg mixture evenly into the prepared muffin cups. Fill each cup about two-thirds to three-quarters full. Do not overfill, as the muffins will rise during baking.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each muffin cup. This cheese will melt and form a delicious, golden crust on top of your muffins.
- Bake: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the muffins are puffed up, set in the center, and the cheese on top is melted and lightly golden brown. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean. The cooking time may vary slightly depending on your oven and the exact size of your muffin cups.
- Cool and Serve: Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes before carefully removing them. This allows them to set further and makes them easier to extract without breaking. Use a knife around the edges if needed. Transfer the muffins to a wire rack to cool slightly more before serving.
- Storage and Reheating: These muffins are best served warm, but they are also delicious at room temperature. For meal prep, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave for 30-60 seconds per muffin, or warm in a preheated oven at 300°F (150°C) for 10-15 minutes until heated through. They can also be frozen for up to 2-3 months; thaw overnight in the refrigerator before reheating.