These Jimmy Dean-inspired egg muffins are a hearty, portable breakfast made with eggs, sausage, cheese, and vegetables, baked into neat, grab-and-go portions. They’re perfect for busy mornings and meal prep, delivering a protein-packed start that tastes just like the popular fast-food version but with a homemade touch. This recipe is simple, customizable, and yields a batch you can enjoy all week.
Ingredients
- 12 large eggs (about 600 g / 1.3 lb)
- 1 lb (450 g) breakfast sausage (pork or turkey), casings removed
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (75 g) diced onion (about 1 small onion)
- 1/2 cup (75 g) diced green bell pepper (about 1/2 pepper)
- 1/4 cup (60 ml) milk (any kind, or water)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Nonstick cooking spray or oil for the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or oil, or line with silicone muffin cups for easy release.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Drain off excess fat if desired. Let cool slightly.
- In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder (if using) until well combined and slightly frothy.
- Stir in the cooked sausage, shredded cheese, onion, and bell pepper until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. Use a spoon to ensure each cup gets a good amount of sausage and veggies.
- Bake for 20–25 minutes, until the muffins are puffed and set, and a knife inserted into the center comes out clean. For food safety, the internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Remove from the oven and let cool in the pan for 5 minutes, then run a knife around the edges and gently lift out the muffins. Serve warm.
Tips
- Don’t overbake: Eggs continue to cook as they cool, so pull them out when they’re just set but still slightly moist on top. Overbaking makes them rubbery.
- Use a cookie scoop: For uniform muffins and even cooking, use a 1/3-cup scoop to fill the muffin cups.
- Grease well: These muffins stick easily, so don’t skimp on the cooking spray, or use silicone liners for the easiest release.
- Make it lighter: Swap the pork sausage for turkey sausage or diced ham, and use low-fat cheese and skim milk to cut calories without losing flavor.
Serving Suggestions
Serve these egg muffins warm with a side of fresh fruit, a dollop of hot sauce or salsa, and a cup of coffee for a complete breakfast. They also pair well with roasted potatoes or a simple green salad for a brunch spread. For a grab-and-go option, wrap one in a paper towel and eat on the run.
Variations
- Vegetarian: Omit the sausage and add 1 cup (150 g) of sautéed mushrooms, spinach, or zucchini. Increase the cheese slightly for extra richness.
- Southwest: Add 1/2 cup (75 g) of diced tomatoes, 1/4 cup (40 g) of corn, and 1 tsp of chili powder. Top with a sprinkle of pepper jack cheese.
- Bacon and Broccoli: Use 6 slices of cooked, crumbled bacon instead of sausage, and add 1 cup (150 g) of steamed, chopped broccoli.
- Hash Brown Crust: Press a handful of frozen shredded hash browns into the bottom of each muffin cup before adding the egg mixture for a crispy potato base.
Storage and Reheating
Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, microwave a refrigerated muffin for 30–45 seconds, or a frozen one for 1–2 minutes, until hot. You can also reheat them in a 350°F (175°C) oven for 5–10 minutes to restore crispness. Always ensure reheated leftovers reach 165°F (74°C) before serving.
Frequently Asked Questions
Why are my egg muffins sticking to the pan?
Eggs are notorious for sticking. Make sure to grease the muffin tin thoroughly, including the top rim, or use silicone liners. Also, let the muffins cool for 5 minutes before removing; they release more easily when slightly cooled.
Can I make these without a muffin tin?
Yes, you can bake the mixture in a greased 9×13-inch (23×33 cm) casserole dish at 350°F (175°C) for 25–30 minutes, then cut into squares. Adjust the baking time as needed and check for doneness with a knife.
How do I prevent my egg muffins from becoming rubbery?
Overcooking is the main culprit. Bake just until set, and consider adding a little milk or cream to the egg mixture, which keeps them moist. Also, avoid overmixing the eggs, which incorporates too much air and can cause them to puff and then collapse.
Can I use liquid egg whites instead of whole eggs?
Absolutely. Use 3 cups (720 ml) of liquid egg whites for the 12 eggs. The texture will be slightly lighter and less rich, but they work well. You may need to reduce the salt slightly, as some liquid egg whites are pre-seasoned.
Are these keto-friendly?
Yes, as long as you use full-fat cheese and skip the milk (or use a keto-friendly milk alternative). The sausage and eggs are naturally low-carb. Just watch the onion and pepper quantities, as they contain some carbs.
Can I add other vegetables?
Certainly. Sautéed mushrooms, spinach, or zucchini are great additions. Make sure to squeeze out excess moisture from cooked vegetables like spinach to prevent the muffins from becoming watery.
Related
- Honeydew Melon and Prosciutto: A Classic Pairing
- Hot Dog Clicker: A Fun, Crunchy Party Appetizer
- Hot Dog Bush Recipe: A Fun Party Appetizer
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).