Sausage Egg Muffins

Ingredients & Substitutions

Here I explain the best ingredients for my egg and sausage muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Ground Italian Sausage – This is my personal fave, but you can also use regular pork sausage, turkey sausage, chicken sausage, or breakfast sausage. Just make sure that it’s raw and ground. You can even throw in some bacon if you like!
• Eggs – I use whole, large eggs for these sausage egg muffins. You could use only egg whites as well; the ratio is 2.5 egg whites to replace each whole egg.
• Milk Or Cream – I like the rich flavor and texture I get from heavy cream (and it’s also a keto option), but you can use any milk of your choice. Regular milk, half and half, almond milk, coconut milk, even hemp milk… it’s all good!
• Shredded Cheese – Cheddar cheese pairs nicely with the sausage. Feel free to swap in other cheeses, such as Pepper Jack or mozzarella.
• Sea Salt & Black Pepper

1. Brown the sausage. In a large skillet over medium-high heat, cook the ground sausage until browned. I break it apart with a wooden spatula as I go.
2. Make the egg base. In a large bowl, whisk together the eggs, milk or cream, salt, and pepper.

3. Fill the muffin cups. Line a muffin tin with parchment or silicone muffin liners (or spray with cooking spray if you prefer). Divide the cooked sausage evenly into the cups. Sprinkle each with shredded cheese. Pour the egg mixture over the sausage and cheese.

4. Bake. Place the sausage egg muffins in the oven and bake until eggs are set. I garnished mine with a little fresh parsley.

Flavor Variations

I made my sausage egg muffins recipe super simple, but there are endless ways you can customize them. Here are 3 main ways I’ve tried:

1. Add veggies – When I want to add some, I use only half the sausage and add 1 cup of cooked vegetables. This keeps the right ratio between the fillings, egg, and cheese. This is a great way to use up your leftover roasted broccoli, roasted cauliflower, or sauteed mushrooms! Just chop them into smaller pieces and add them to the sausage after cooking it. You can also saute some fresh spinach, onions, or bell peppers pretty quickly if you don’t have any cooked veggies laying around.
2. Add seasonings – Garlic powder and onion powder make nice additions (that even my kids like).
3. Add fresh herbs – Feel free to throw in 2 tablespoons of fresh parsley, chives, or thyme. If you opt for dried herbs, use 2 teaspoons instead. Sliced green onions also work well.

You can see more of my variations in my main egg muffins post.

Storage & Meal Prep

• Meal prep & store: Keep your muffins in an airtight container in the fridge for up to 5 days. Since they last all week, easy meal prep is the #1 reason I make them!
• Reheat: I’ll be honest, the texture of these sausage egg muffins is best if you reheat them in the oven (at 350 degrees F). But let’s be real, these are a quick grab-and-go breakfast, so I microwave them all the time. Be careful not to overheat, or they become dry and rubbery.
• Freeze: They freeze well, too! I just throw them in a zip lock bag and they last for up to 3 months in the freezer.

Serving Ideas

You can definitely enjoy these sausage egg muffins on their own, but I always insist on vegetables with every meal. My kids and I like to grab sliced cucumbers or cherry tomatoes with them. You can also meal prep my oatmeal breakfast bars ahead for something sweet.

If you are making these for brunch, pair them with my baked oatmeal or banana oat pancakes for a sweet touch, or my simple cucumber tomato salad for some veggies.

More Meal Prep Breakfast Recipes

If you like my easy sausage and egg muffins, you might also like some of my other easy breakfast recipes you can make in advance:

Ham Breakfast Casserole

Peanut Butter Overnight Oats

Instant Pot Egg Bites

Healthy Granola

My Tools For This Recipe

• Large Skillet – I use this for everything from eggs to sausage to veggies. The nonstick coating has lasted me for years!
• Muffin Pan – This one is my fave! It cleans up so easily, even on the rare occasion that I forget to use liners.
• Muffin Liners – I love these parchment paper liners (I used them for the pictures in this post), but also have these silicone ones if you want something reusable.