Mornings can be hectic, but that doesn’t mean you have to skip breakfast! Sausage Egg and Cheese Muffins are the perfect grab-and-go breakfast option—packed with protein, easy to meal prep, and incredibly delicious. These fluffy, cheesy, and savory muffins are made with simple ingredients and are ideal for busy mornings, meal prepping, or even post-workout snacks.
Whether you’re following a low-carb, keto, or high-protein diet, these muffins will keep you full and energized. Plus, they’re easy to customize with different cheeses, meats, and veggies!
Ingredients
Base Ingredients (Essential for Structure & Flavor)
- 8 large eggs (protein-packed and fluffy base)
- ½ cup milk (for a smooth and creamy texture)
- 1 cup cooked breakfast sausage, crumbled (adds savory flavor)
- 1 cup shredded cheddar cheese (melty, cheesy goodness)
- ½ teaspoon salt (to enhance flavor)
- ½ teaspoon black pepper (for a slight kick)
Optional Add-Ins for Extra Flavor & Nutrition
- ½ cup chopped bell peppers or spinach (adds color and nutrients)
- ½ teaspoon garlic powder or onion powder (boosts flavor)
- ½ cup cooked bacon or ham (for a meat lover’s version)
- ¼ teaspoon red pepper flakes (for a spicy kick)
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
2. Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned. Drain any excess grease and set aside to cool.
3. Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings until well combined.
4. Add Cheese & Sausage
Stir in the shredded cheese and cooked sausage. If adding veggies, mix them in at this stage.
5. Fill the Muffin Tin
Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
6. Bake Until Set
Bake for 18-22 minutes or until the muffins are set in the center and slightly golden on top.
7. Cool & Serve
Allow the muffins to cool for 5 minutes, then gently remove them from the tin. Enjoy immediately or store for later!
Pro Tips & Variations
✅ Making It Dairy-Free
- Swap milk for unsweetened almond milk or coconut milk.
- Use dairy-free cheese or skip it altogether.
✅ Boosting Protein
- Add ½ cup cottage cheese to the egg mixture for extra protein.
- Use turkey sausage or chicken sausage for a leaner option.
✅ Making It Keto-Friendly
- Avoid milk and replace it with heavy cream for a lower-carb alternative.
✅ Freezer Meal Prep Option
- Let the muffins cool completely, then store them in an airtight container or freezer bag.
- Freeze for up to 3 months. Reheat in the microwave for 30-60 seconds before serving.
Conclusion
These Sausage, Egg, and Cheese Muffins are a game-changer for busy mornings! Packed with protein, healthy fats, and delicious flavors, they make a perfect meal-prep-friendly breakfast or post-workout snack.
Try this easy recipe today and let us know how you like it! Share your favorite add-ins in the comments or tag us on social media.
FAQs
Q1: Can I make these muffins ahead of time?
Yes! Store them in the fridge for up to 5 days or freeze for longer storage.
Q2: How do I reheat these muffins?
Microwave for 30-45 seconds or bake at 350°F (175°C) for 5-7 minutes.
Q3: Can I use a different type of cheese?
Absolutely! Try mozzarella, pepper jack, or feta for a flavor twist.
Q4: Can I make them vegetarian?
Yes! Skip the sausage and add extra veggies like mushrooms or zucchini.
Final Thoughts
Now you have a quick, high-protein breakfast solution that requires minimal effort! Perfect for meal prep, busy mornings, or post-workout snacks—these Sausage Egg and Cheese Muffins are sure to become a staple in your kitchen.
