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Easy Sausage Breakfast Muffins

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These easy sausage breakfast muffins are a savory, filling, and portable breakfast made with sausage, eggs, cheese, and spices. They’re perfect for a quick breakfast or a meal prep option to enjoy throughout the week.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

  • 1 lb breakfast sausage (pork, turkey, or plant-based)
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (for greasing the muffin tin)
  • Fresh parsley or chives, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or line with muffin liners.
  2. In a skillet, cook the sausage over medium heat, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through. Drain excess fat and set aside.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the shredded cheddar cheese.
  4. In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the cooked sausage until evenly distributed throughout the batter.
  6. Spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean and the tops are lightly golden.
  8. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
  9. Garnish with freshly chopped parsley or chives, if desired. Serve warm or store for later.

Notes

  • Customize these muffins by adding sautéed vegetables like spinach, mushrooms, or bell peppers to the sausage mixture.
  • For a cheesy twist, try using mozzarella, Monterey Jack, or Parmesan cheese.
  • Add jalapeños or cayenne pepper for a spicy kick.
  • To make them lighter, substitute egg whites for whole eggs and use turkey sausage for a leaner option.
  • These muffins store well in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Find it online: https://elladishes.com/easy-sausage-breakfast-muffins/