These sausage and egg muffins are so easy, you don’t really need a recipe for them. They’re so versatile, if they’re vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Do you ever get in a breakfast rut like I do? I’ll eat the same thing for days and days, and don’t bother changing my breakfast up. Lately, it’s been peanut butter toast and my coke zero. Don’t laugh at me, cause coke zero is my morning coffee.
For more egg recipes try my recipe for AIr Fryer Omelette or Breakfast Burritos.
Why You Will Love This Recipe
These egg muffins are almost exactly identical to the Starbucks sous vide egg muffins without all the fancy equipment! Instead of making an extra trip to Starbucks in the morning make these muffins at home instead.
Make a double batch of these and freeze the muffins to heat up all week long for breakfast in the morning.
What Ingredients do I need?
Eggs – The best type of eggs are labeled as organic and are produced without the use of antibiotics or hormones. Finally, it’s important to pay attention to the freshness of the eggs.
Turkey Sausage – I like to use Jimmy Dean’s Turkey Sausage crumbles because they cook fast and don’t need a lot of fat to cook them. Depending on what type of sausage you use you might have to drain the fat.
Cheese – can use any type of cheddar, colby jack, or pepper jack cheese To reduce the calories more use a low fat cheese.
Salt and Pepper – to taste
Other types of additional ingredients: cooked mushrooms, bell peppers and onions, cooked bacon
See the recipe card below for a full list of ingredients and measurements.
How to make Egg and Sausage Muffins
Preheat the oven to 375°F (190°C).
Step 2: In a mixing bowl, whisk the eggs until well beaten. Add salt and pepper to taste. Add the cooked and crumbled breakfast sausage to the bowl and stir to combine.
Step 3: Grease a muffin pan with cooking spray. Spoon the egg and sausage mixture evenly into the muffin pan. Sprinkle shredded cheddar cheese on top of each muffin.
Step 4: Bake in the preheated oven for 15-20 minutes or until the eggs are set and the cheese is melted.
Remove from the oven and let cool for a few minutes before removing the muffins from the pan.
Serve warm and enjoy your egg and sausage muffins!
Egg Muffin Variations
These sausage and egg muffins are so easy, you don’t really need a recipe for them.
They’re so versatile, if they’re vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Use bacon instead of sausage or chorizo. Make some Mexican egg muffins. One muffin has almost 9 grams of protein to keep you full all morning long!
Adding Bacon and Gruyere would be just like the Breakfast muffins they serve at Starbucks.
What to serve with egg and sausage muffins?
I would serve these breakfast egg muffins with some fresh fruit and whole-grain toast or an English muffin on the side for a full balanced breakfast.
Make some Air Fryer Hash Browns, Blackstone Pancakes (High Protein) and How to Cook Bacon on a Blackstone.
Healthy Orange Rhubarb Muffins with Buttermilk or Mixed Berry Lemon Muffins would be a great sour of carbohydrates to serve with these muffins.
Recipe FAQS
To prevent egg muffins from sticking, you can either grease the muffin tin with cooking spray or butter, or use silicone muffin cups
When it comes to choosing the best eggs, there are a few factors to consider. One important factor is the type of hen that lays the eggs. Eggs from free-range or pasture-raised hens tend to be more nutritious and flavorful than eggs from hens kept in cages.
Other Recipes to Try
-
Air Fryer Breakfast Pizza
-
Ree Drummond Cinnamon Rolls
-
Ina Garten Croque Monsieur
-
2 Ingredient Dough Cinnamon Rolls (WW)
Easy Egg and Sausage Muffins
- Prep Time: 10 min
-
Cook Time:
20 min -
Total Time:
30 min -
Yield:
6 1x -
Category:
Easy -
Method:
Oven -
Cuisine:
American
Description
These sausage and egg muffins are so easy, you don’t really need a recipe for them. They’re so versatile, if they’re vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Ingredients
- 6 eggs
- ½ cup egg whites
- ½ cup cooked and crumbled breakfast sausage (such as Jimmy Dean)
- ½ cup shredded cheddar cheese
- ⅓ cup colby jack cheese
- Salt and pepper
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk the eggs and egg whites until well beaten. Add salt and pepper to taste.
- Add the cooked and crumbled breakfast sausage to the bowl and stir to combine.
- Grease a muffin pan with cooking spray.
- Spoon the egg and sausage mixture evenly into the muffin pan.
- Sprinkle shredded cheddar cheese on top of each muffin.
- Bake in the preheated oven for 15-20 minutes or until the eggs are set and the cheese is melted.
- Remove from the oven and let cool for a few minutes before removing the muffins from the pan.
- Serve warm and enjoy your egg and sausage muffins!
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 1g
- Sodium: 263mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
