If you’re always looking for a fuss-free, hearty breakfast that you can grab on your way out the door, the Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe is just what you need! These savory, protein-packed muffins combine fluffy eggs, flavorful sausage, colorful bell peppers, and gooey cheddar into little handheld delights. Not only are they easy to whip up ahead of time, but they’re also endlessly customizable and perfect for feeding a crowd or meal prepping for busy weeks. Once you try this crowd-pleasing breakfast, you’ll wonder how you ever started your mornings without them!
Ingredients You’ll Need
One of the best parts about this recipe is how few ingredients you need, yet they all play a starring role. Each one brings something special, whether it’s color, texture, protein, or a pop of flavor—you’ll appreciate how these simple components come together in every bite!
- Eggs (8 large): The foundation of these muffins, providing that fluffy, satisfying base you know and love.
- Milk (½ cup): Just a splash keeps the egg mixture tender and light instead of rubbery.
- Breakfast sausage (1 cup, cooked & crumbled): Adds a rich, savory depth and a bit of spice—use your favorite kind for a personal touch!
- Cheddar cheese (½ cup, shredded): Melty and sharp, cheddar gives these muffins real comfort-food vibes.
- Bell pepper (¼ cup, diced, any color): Brings lovely crunch and sweetness plus a burst of vibrant color.
- Green onions (¼ cup, chopped): Peppery and fresh, these give the perfect little zip with each bite.
- Salt (½ teaspoon): Just enough to bring all the flavors together without overpowering.
- Black pepper (¼ teaspoon): Adds a gentle heat and complexity to the mix.
- Nonstick cooking spray: Essential so your muffins pop out of the tin easily—don’t skip this step!
How to Make Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
Step 1: Preheat and Prepare the Muffin Tin
Start by preheating your oven to 375°F. While it heats up, take a moment to generously spray your 12-cup muffin tin with nonstick cooking spray. Trust me, this makes removal a breeze later on and saves you the headache of stuck-on egg messes!
Step 2: Whisk Eggs and Milk
In a large mixing bowl, crack in all eight eggs and pour in the milk. Grab a whisk and give it a good go until the mixture turns smooth and ever-so-slightly frothy. This step sets the stage for muffins that are light, airy, and deliciously tender.
Step 3: Add Mix-Ins
Now’s the fun part: stir in the cooked, crumbled sausage, shredded cheddar cheese, colorful bell pepper, and zesty green onions. Sprinkle in your salt and black pepper for seasoning. Give everything a thorough mix so you get a bit of everything in every muffin.
Step 4: Fill the Muffin Cups
Pour the egg mixture evenly into the muffin cups, filling each one about three-quarters full. The mixture should be a vibrant medley of colors thanks to the veggies and cheese. Don’t worry if they look slightly uneven—homey is the goal!
Step 5: Bake
Pop the filled tin onto the middle rack of your preheated oven. Bake for 20 to 22 minutes, or until the muffins are puffed up, set in the center, and golden on top. Your kitchen will smell irresistible by now!
Step 6: Cool and Serve
Once they’re done, let your muffins sit in the pan for a few minutes to make removal easier. Then, transfer them to a wire rack to cool completely or serve warm for the ultimate comfort in a cup.
How to Serve Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
Garnishes
For a finishing touch, sprinkle a little extra chopped green onion or a dash of paprika on top for color. A dollop of salsa or a swirl of hot sauce alongside is always welcome, adding another layer of flavor that’s just irresistible.
Side Dishes
While these muffins can absolutely stand alone, try pairing them with a side of fruit salad, crispy hash browns, or a slice of buttered toast for a more well-rounded breakfast. Fresh berries or orange wedges add brightness and make the morning feel special.
Creative Ways to Present
Entertain with style by serving these muffins in cupcake wrappers on a tiered tray, or pop them into bento boxes as a portable, protein-packed snack. They’re wonderful for brunch buffets, baby showers, or even tucked into lunchboxes for a wholesome midday meal.
Make Ahead and Storage
Storing Leftovers
The beauty of the Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe is in their convenience. Store cooled muffins in an airtight container in the refrigerator for up to four days. They’re perfect for those grab-and-go, no-fuss mornings.
Freezing
To freeze, arrange the completely cooled muffins on a baking sheet, freeze until solid, then transfer them to a zip-top freezer bag. They’ll keep beautifully for up to two months—a meal prepper’s dream!
Reheating
Reheating is a snap: just microwave a muffin for about 30 to 60 seconds until warmed through. If you’re reheating several at once, a quick bake in a 300°F oven for about 10 minutes brings them right back to life without drying them out.
FAQs
Can I make these muffins vegetarian?
Absolutely! Simply swap out the sausage for sautéed mushrooms, spinach, or your favorite chopped veggies. You’ll still have that tasty, protein-rich muffin—just full of garden-fresh goodness.
What kind of sausage works best?
Feel free to use breakfast sausage links, ground sausage, or even chicken or turkey sausage for a lighter spin. Make sure they’re fully cooked and crumbled for the best distribution throughout each muffin.
Can I add other cheeses or veggies?
You sure can! Try Monterey Jack for a creamier melt or toss in diced tomatoes, jalapeños, or zucchini for extra flavor and color. The Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe is endlessly adaptable to your favorite tweaks.
How do I keep the muffins from sticking?
Don’t skimp on the nonstick spray, and if you have silicone muffin cups, those work wonders too. Letting them cool for a few minutes before removing also helps them hold their shape and come out easily.
Are these muffins gluten-free?
Yes! As long as your sausage is certified gluten-free, the rest of the ingredients naturally are. It’s a perfect easy make-ahead breakfast for anyone avoiding gluten but craving something hearty and satisfying.
Final Thoughts
If you’re ready to shake up your breakfast routine, I can’t recommend the Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe enough. They’re easy, flexible, full of flavor, and destined to make your mornings brighter—give them a try and watch them become your new go-to favorite!
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Sausage Egg Muffins (Easy Make-Ahead Breakfast!) Recipe
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Non-Vegetarian
Description
These Sausage Egg Muffins are a perfect make-ahead breakfast option that is easy to prepare and delicious to enjoy. Packed with savory sausage, cheese, and veggies, these muffins are a satisfying way to start your day.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/2 cup milk
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
- Mix Ingredients: In a large bowl, whisk together the eggs and milk. Stir in the cooked sausage, cheese, bell pepper, green onions, salt, and pepper.
- Fill Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–22 minutes until the eggs are set and golden on top.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 30–60 seconds.
- Feel free to customize with different proteins or make them vegetarian with sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 140mg
