Recipes Etc.

These sausage and cheddar egg muffins are an easy grab-and-go breakfast option that actually keep you full all morning. They are soft, creamy, packed with protein, and come together in less than 10 minutes. Perfect for busy weekdays, school mornings, or those chaotic moments when you just need something nourishing without any fuss, these sausage and cheddar egg muffins will become a favorite in your kitchen.

Because they are baked in a muffin tin, each portion is already perfectly sized and ready to transport. Bring them to a brunch, tuck them into lunchboxes, or keep a batch in the fridge for effortless meal prep. These sausage and egg muffins stay fresh for up to four days, which means one round of baking sets you up for nearly an entire week of breakfasts.

These egg muffins are naturally gluten‑free, keto‑friendly, and endlessly customizable. The sausage can be swapped for bacon or ham, The cheddar cheese can be substituted for feta or cottage cheese. Fold in some sautéed veggies like peppers, onions, spinach, or mushrooms to add a little more color and nutrition. No matter how you personalize them, these muffins are delicious!

Eat these muffins on their own or pair them with yogurt, toast, hash browns, or fresh fruit for a complete meal. They are as easy to grab as a granola bar—but made with wholesome ingredients you can feel good about.

Why you will love this recipe

• Protein‑rich and guilt‑free – These muffins are full of protein which keeps you full and energized all morning.
• Grab‑and‑go convenience – They are perfect for busy days or on‑the‑run breakfasts. Just grab and go!
• Naturally gluten‑free and keto – This recipe fits seamlessly into allergy‑friendly or low‑carb lifestyles.
• Customizable to your taste – These muffins have an endless number of meat, cheese, and veggie combinations to meet any of your family’s preferences.
• Meal‑prep friendly – This recipe lasts up to four days in the fridge so breakfast is handled for the week!

Tips for the best egg muffins

• Grease the muffin tin well to make cleanup easier and prevent sticking.
• Pre‑cook any meats or vegetables before adding them to the cups.
• Fill each cup evenly so they bake at the same rate.
• Remove them from the pan and let them cool completely before storing to prevent condensation and sogginess.

Ingredients

• 8 eggs
• 1/2 pound of sausage
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

How to make sausage and cheddar egg muffins

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a muffin tin well.
• Cook the sausage in a skillet and drain any excess fat.

• Add the eggs and milk to a bowl and whisk together well.
• Add the cooked sausage, cheese, salt, pepper, garlic powder, and onion powder to the egg mixture and mix.

• Divide the mixture between each of the 12 holes in a muffin tin.

• Bake the egg muffins at 350 degrees Fahrenheit for 15 to 20 minutes, or until cooked through.

• Allow the muffins to cool for a few minutes before removing from the muffin tin.

How to store sausage and cheddar egg muffins

• Store in an airtight container in the refrigerator for up to 4 days.

More breakfast recipes on the blog

• Classic french toast casserole
• Dutch baby pancake
• Maple cinnamon granola
• Crustless ham and cheese quiche
• Fluffy pancakes