How to Make Sausage Egg Muffins
- Cook the sausage: Break up breakfast sausage as it browns in a skillet until crumbly and no pink remains. Drain excess fat.
- Make the batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
- Bake the muffins: Divide batter between greased muffin cups and bake at 350°F for 20 minutes until puffed and golden.
That’s it! Breakfast is served. For storing, simply wrap cooled muffins individually in plastic wrap or foil and refrigerate for up to 5 days. Reheat for 45-60 seconds in the microwave.
Tasty Variations
The genius of these breakfast muffins is how easy they are to customize:
- Cheeses: Try pepper jack, monterey jack, cheddar jack, swiss or a Mexican blend.
- Meats: Use diced ham or bacon instead of sausage.
- Veggies: Mix in finely diced peppers, spinach, green onions or sun-dried tomatoes.
- Spices: Add garlic powder, Italian seasoning, paprika or red pepper for extra flavor.
- Low Carb Option: Use a keto-friendly baking mix like Carbquik instead of Bisquick.
Whether plain or loaded up, these grab-and-go egg muffins make mornings so much easier. Batch cooking for the win! Enjoy hot out of the oven or refrigerate/freeze for the ultimate meal-prepped breakfast.
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
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Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
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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.
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In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
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Divide batter evenly among greased muffin cups, filling about 3/4 full.
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Bake for 20 minutes until puffed and lightly golden brown on top.
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Let cool 5 minutes before removing from tin. Serve warm.
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Tips & Storing Instructions
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Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
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To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
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To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
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To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.
