These egg, cheese, and sausage muffins are a savory, protein-packed breakfast that bakes up in a muffin pan for easy portioning and grab-and-go convenience. They’re essentially a crustless quiche or frittata in muffin form, perfect for busy mornings, meal prep, or a hearty brunch spread. The combination of seasoned sausage, melted cheese, and fluffy eggs is endlessly customizable and always satisfying.
Ingredients
- 12 large eggs
- 1/2 cup (120 ml) milk (any kind works)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 lb (450 g) breakfast sausage (pork, turkey, or chicken)
- 1 cup (113 g) shredded cheddar cheese (or your favorite melting cheese)
- 1 tablespoon (15 ml) olive oil or butter for greasing the pan (or use nonstick spray)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with butter, oil, or nonstick spray. Make sure to get the sides and bottom well-coated to prevent sticking.
- Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s browned and cooked through, about 8–10 minutes. If using raw sausage, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain off any excess fat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until well combined and slightly frothy.
- Stir the cooked sausage and shredded cheese into the egg mixture until evenly distributed.
- Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full. Use a ladle or a measuring cup with a spout for easier pouring.
- Bake for 20–25 minutes, or until the muffins are puffed up, set in the center, and lightly golden on top. A knife inserted into the center should come out clean, and the internal temperature should reach 160°F (71°C) for egg dishes, per USDA FSIS guidelines.
- Remove the muffin pan from the oven and let it cool in the pan for 5 minutes. Then, run a butter knife around the edges of each muffin to loosen them, and gently lift them out onto a plate or wire rack. Serve warm.
Tips
- Don’t overfill: Fill each muffin cup about 3/4 full. Overfilling can cause the muffins to overflow and create a mess, and they may not cook evenly.
- Use a good nonstick pan: Even with greasing, a quality nonstick muffin pan makes removal much easier. If you have a silicone muffin pan, you can skip the greasing entirely.
- Let them rest: Allowing the muffins to cool in the pan for 5 minutes helps them set and firm up, making them less likely to fall apart when you take them out.
- Mix-ins: Feel free to add sautéed vegetables like bell peppers, onions, or spinach. Just make sure to cook them first to remove excess moisture, so your muffins don’t become watery.
Serving Suggestions
These egg muffins are delicious on their own, but you can serve them with a side of fresh fruit, a simple green salad, or roasted potatoes for a more complete meal. They’re also great for brunch alongside pancakes, waffles, or a yogurt parfait. For a fun twist, serve them with a dollop of salsa, hot sauce, or a sprinkle of fresh chives.
Variations
- Vegetarian: Omit the sausage and add 1 cup of cooked, chopped vegetables (such as mushrooms, zucchini, or bell peppers) and maybe some crumbled feta or goat cheese.
- Different meats: Swap the sausage for cooked and crumbled bacon, diced ham, or leftover cooked chorizo. Adjust salt accordingly, as some meats are saltier than others.
- Cheese swaps: Use Swiss, Monterey Jack, pepper jack, or a Mexican cheese blend instead of cheddar. Each will bring its own flavor profile.
- Add a crust: For a heartier version, press a refrigerated pie crust or biscuit dough into each muffin cup before adding the egg mixture. You’ll need to adjust the baking time slightly (add 5–10 minutes).
Storage and Reheating
Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them on a microwave-safe plate for 30–60 seconds, or until heated through. You can also reheat them in a toaster oven or a 350°F (175°C) oven for 5–10 minutes. These muffins also freeze well: wrap each one individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make these egg muffins ahead of time? Yes, absolutely! They are perfect for meal prep. Cook them as directed, let them cool completely, and store them in the refrigerator. They’ll keep for up to 4 days, and you can reheat them individually for a quick breakfast all week.
Why are my egg muffins sticking to the pan? This usually happens if the pan wasn’t greased well enough, or if the muffins were left to cool completely in the pan. Make sure to grease the pan thoroughly, and remove the muffins after the 5-minute resting period. Using a silicone muffin pan also helps.
Can I use egg whites instead of whole eggs? Yes, you can substitute 6 egg whites for every 3 whole eggs. The muffins will be lower in fat and calories, but they may be slightly less rich and could be a bit drier. You might want to add an extra splash of milk to compensate.
Can I make these dairy-free? Yes, use a dairy-free milk like almond or oat milk, and choose a dairy-free cheese shreds. The texture might be slightly different, but they will still be delicious.
How do I know when they’re done? The muffins are done when they are puffed up, set in the center, and a knife inserted into the middle comes out clean. The internal temperature should be 160°F (71°C) for food safety. They will also be lightly browned on top.
Can I add vegetables without cooking them first? It’s best to cook vegetables like onions, peppers, or mushrooms before adding them to the egg mixture. Raw vegetables release moisture as they cook, which can make the muffins soggy. Sautéing them first concentrates their flavor and removes excess water.
Related
- Ina Whipped Feta Crostini: Easy Appetizer Recipe
- Hot Dogs with Cheese in the Middle Recipe
- Hot Dog Origins: History and How to Make Them
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
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