Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time.
When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.
Imagine having a stash of portable, protein-packed muffins waiting in the fridge or freezer.
Just pop a couple in the microwave for 60 seconds and you’ve got a hot, handheld, sausage and egg-filled breakfast to fuel your morning.
With just 4 simple ingredients, these low-carb, high-protein muffins come together quickly for meal prep.
Bake up a big batch on the weekend for fast, healthy breakfasts all week long!
Why You’ll Love This Sausage Muffin Recipe!
Deliciously Savory – The irresistible flavors of pork sausage, sharp cheddar, and eggs baked into portable muffin form.
Grab-and-Go Convenient – Perfect for hectic mornings when you need a hot, filling breakfast fast.
Meal Prep Friendly – Bake once and you’ve got breakfasts covered for days.
They store and reheat beautifully.
Highly Customizable – Easily adapt the add-ins to your taste or diet preferences.
Low Carb & Keto Approved – Packed with protein and hearty fats to keep you satisfied.
Ingredients
- 1 lb bulk breakfast sausage pork, turkey or chicken
- 4 large eggs lightly beaten
- 1 cup shredded cheddar cheese
- 1 cup baking mix like Bisquick
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside
- Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through.
- Drain excess fat.
- In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
- Stir until fully mixed.
- Divide batter evenly among greased muffin cups, filling about 3/4 full.
- Bake for 20 minutes until puffed and lightly golden brown on top.
- Let cool 5 minutes before removing from tin. Serve warm.
Tips & Storing Instructions
- Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
- To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
- To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
- To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.
