Introduction

Sausage Breakfast Muffins are the ultimate comfort food for busy mornings. Imagine biting into a warm, golden muffin filled with savory sausage, gooey melted cheese, and fluffy eggs—it’s like your favorite breakfast platter wrapped up in one handheld bite. These muffins are creamy, cheesy, slightly crispy around the edges, and bursting with flavor.

What makes this recipe special is its versatility. Whether you’re rushing out the door, prepping ahead for the week, or hosting a family brunch, these muffins deliver convenience without sacrificing taste. They’re a healthier twist compared to fast-food breakfast sandwiches and can easily be adapted to suit your dietary needs. From keto-friendly swaps to gluten-free options, this recipe is here to save your mornings.

So grab your whisk, preheat the oven, and let’s turn simple pantry staples into an irresistible breakfast you’ll want on repeat!

❤️ Why You’ll Love This Recipe

✅ Ready in just 30 minutes.
✅ Great for meal prep—make ahead and reheat.
✅ Kid-friendly and picky-eater approved.
✅ Customizable with veggies, cheese, or spices.
✅ Freezer-friendly for quick grab-and-go breakfasts.
✅ A healthier alternative to drive-thru options.

Ingredients

For 12 Muffins:

1 lb ground sausage (mild or spicy)
10 large eggs
1 cup shredded cheddar cheese (or mozzarella)
½ cup milk (whole or 2%)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup chopped bell peppers (optional)
¼ cup green onions, sliced (optional)
Nonstick cooking spray

Optional Substitutions:

Use turkey sausage for a lighter version.
Swap cheddar with Swiss or pepper jack for extra flavor.
Replace milk with unsweetened almond milk for dairy-free.

See our guide on how to mince garlic.

Step-by-Step Instructions

1. Preheat & Prep

Preparing muffin pan for Sausage Breakfast Muffins

Preheat your oven to 350°F (175°C).

Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.

2. Cook the Sausage

In a skillet over medium heat, cook sausage until browned and crumbled.

Drain excess fat and set aside.

3. Mix the Egg Base

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.

4. Assemble Muffins

Assembling Sausage Breakfast Muffins in pan

Evenly divide the cooked sausage among the muffin cups.

Sprinkle cheese and vegetables on top.

Pour the egg mixture into each cup until about ¾ full.

5. Bake

Bake for 20–25 minutes, until muffins are set and slightly golden.

Cool for 5 minutes before removing from the pan.

Pro Tips & Variations

Pro Tip 1: Use parchment or silicone liners to prevent sticking.

Pro Tip 2: Let muffins cool completely before freezing.

Pro Tip 3: Add a pinch of red pepper flakes for heat.

Variations:

Low-Carb: Use heavy cream instead of milk.
Gluten-Free: Naturally gluten-free, just check your sausage brand.
Spicy: Add jalapeños or hot sauce.

Serving Suggestions & Pairings

Pair your Sausage Breakfast Muffins with:

A fresh fruit salad 🍓.
Crispy hash browns 🥔.
A warm latte or smoothie ☕.

Storage & Meal Prep

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap individually in foil or plastic wrap, freeze up to 2 months.
Reheat: Microwave 30–60 seconds or bake at 350°F for 10 minutes.

Nutrition Information (per muffin)

Calories: 180
Protein: 12g
Fat: 12g
Carbohydrates: 3g
Sugar: 1g
Sodium: 320mg
Cholesterol: 110mg

(Nutrition values are approximate and may vary by ingredients used.)

FAQ (Rank Math FAQ Schema)

Q1: Can I make Sausage Breakfast Muffins ahead of time?
Yes! These muffins are perfect for meal prep. Store in the fridge or freezer and reheat as needed.

Q2: How do I keep Sausage Breakfast Muffins from sticking to the pan?
Use silicone muffin liners or spray generously with nonstick spray.

Q3: Can I add vegetables?
Absolutely! Spinach, mushrooms, zucchini, or peppers work well.

Q4: How long do Sausage Breakfast Muffins last?
Up to 4 days in the fridge or 2 months in the freezer.

Q5: Can I make them without cheese?
Yes! Just omit cheese or use a dairy-free substitute.