Morning chaos? Meet your new go-to solution: Sausage & Egg Breakfast Muffins. These bite-sized bundles of joy are packed with protein, bursting with flavor, and made with just four simple ingredients you likely already have in your kitchen. Whether you're feeding a family or meal-prepping for the week, these muffins are the ultimate morning time-saver.
Picture this: savory sausage, fluffy eggs, creamy cheddar, and a touch of green onions baked into golden perfection. Easy, portable, and downright delicious, these muffins are guaranteed to become a staple in your breakfast routine.
Ingredients (and Why They Work)
- 1 pound sausage (cooked and crumbled): The foundation of the recipe, sausage adds a hearty, savory punch. You can use spicy, mild, or turkey sausage to tailor the flavor to your liking.
- 12 large eggs: The star of the show, eggs bind the muffins and create that irresistible fluffy texture.
- 1 cup milk: Milk ensures the egg mixture stays creamy and tender while baking.
- 1/2 cup shredded cheddar cheese: Cheddar brings richness and a cheesy layer of comfort. Switch it up with Monterey Jack or Swiss for variety!
- 1/4 cup chopped green onions: A pop of color and mild onion flavor balances the richness of the sausage and cheese.
- 1/4 teaspoon salt & 1/4 teaspoon black pepper: Enhances all the other flavors, giving the muffins a well-rounded taste.
Step-by-Step Instructions
Step 1: Prepare Your Tools
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with non-stick spray or line it with silicone baking cups for easy cleanup.
Step 2: Cook the Sausage
- In a skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess grease and set aside to cool slightly.
Step 3: Make the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Stir in the cheddar cheese and chopped green onions.
Step 4: Assemble the Muffins
- Divide the cooked sausage evenly among the prepared muffin cups.
- Pour the egg mixture over the sausage, filling each cup about ¾ full.
Step 5: Bake
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and the muffins are set. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Let the muffins cool for about 5 minutes in the tin before removing. Serve warm or let them cool completely for storage.
Why This Recipe Is Loved
- Quick and Easy: Ready in under 30 minutes.
- Customizable: Swap ingredients to fit your taste—add veggies like bell peppers or spinach, or experiment with different cheeses.
- Portable: Perfect for on-the-go breakfasts or snacks.
Pro Tips for Perfect Muffins
- Use a ladle or measuring cup to pour the egg mixture for even distribution.
- Don’t overfill the cups; the eggs will puff up as they bake.
- Double the batch and freeze extras for busy mornings—just reheat in the microwave or oven.
Serving Suggestions
- Pair with a side of fresh fruit or yogurt for a balanced breakfast.
- Serve with a dollop of salsa or hot sauce for an extra kick.
- These muffins also make a great addition to a brunch buffet alongside pancakes or a green salad.
The Final Bite
Simple to make, endlessly versatile, and absolutely delicious, these Sausage & Egg Breakfast Muffins will revolutionize your mornings. With just four ingredients and minimal effort, you'll have a satisfying meal that pleases both the clock and your taste buds.
Ready to simplify your mornings and enjoy every bite? Bookmark this recipe and share it with friends—they’ll thank you!