Delicious fluffy egg muffins filled with sausage, veggies, and cheese for a deliciously easy breakfast meal.
Jump to RecipeWhat are egg muffins?
Egg muffins are similar to omelets, but they’re cooked in muffin tins, which give them their “muffin” shape. Cooking the eggs in muffin tins helps them cook faster, making them the perfect on-the-go shape.
This recipe uses sausage and vegetables, but there are so many different ways you can make these delicious egg muffins.
What’s so good about these?
- Making breakfast first in the morning can sometimes be difficult. Especially when you’re not a morning person. That’s where this super simple egg muffins with sausage recipe comes in.
- They are so quick and easy to make, and you can make a bunch for the whole week!
- They’re versatile. There are so many ways to make these that you can even have a different “flavor” each day of the week. Fill one of the egg muffins with sausage, one with cheese, and the other with veggies. Or, mix all of the ingredients into one muffin! Make them however you like, and enjoy an easy (and healthy) breakfast without all the hassle.
Ingredients you’ll need
BUTTER – butter or oil can be used to grease the pan in this recipe. You don’t need to use any if the sausage is greasy enough.
EGGS – an egg muffin wouldn’t be an egg muffin without eggs! You can use only egg whites in these egg muffins.
SAUSAGE – For the best results, use ground sausage or cut the regular sausage into small pieces before cooking.
VEGETABLES – This recipe can use most vegetables but dice them small. Some options are bell pepper, corn, zucchini, tomato, baby onions, or mushrooms.
CHEESE – shredded cheese can add flavor to the egg muffins. Cheddar, Gouda, and Pepper Jack are awesome cheeses to use.
SEASONING -Use salt, black pepper and fresh parsley to taste.
Variations
There are many ways to modify these egg muffins, so experiment with different ingredients and let us know how you did it in the comments! Below are a few ideas to get you started.
You can skip the sausage or use a vegan sausage in this recipe. Mushrooms are a great vegetable to keep that “meaty” taste without any actual meat!
Switch the sausage for chorizo for a Mexican-inspired egg muffin.
Don’t like sausage? Use bacon instead! It’s just as delicious and smoky.
Rather than making egg muffins, cook the egg mixture on a sheet pan. Cut the eggs into squares and put them in a sandwich. Top it with fresh greens and sliced tomatoes for a lovely breakfast sandwich.
How to make them
STEP 1: Preheat the oven to 350°F
STEP 2: Brown the sausages in a nonstick frying pan on medium heat. Or cook them. Place them aside and drain some of the oil from the pan.
STEP 3: Prepare any ingredients you will add to the egg muffins. Dice the sausages and veggies and shred any cheese you may add. Cut the parsley for garnishing at the end.
STEP 4: Whisk the eggs in a bowl and add salt and black pepper.
STEP 5: Fill the cups first with sausage, then continue with other vegetables and cheese. We continued with red bell peppers, sweet corn, cheese, and young onions.
STEP 6: Fill the lined muffin pan with the egg mixture.
STEP 7: Bake the egg muffins with sausage at 350°F for 25 minutes, or until a toothpick in the center comes out clean.
STEP 8: Remove them from the pan and sprinkle them with fresh parsley. Serve with fresh bread, and enjoy!
Tips
The egg muffins will expand, so don’t fill the cups fully. Leave about ⅓ of space for each muffin.
Every oven is different, so check the egg muffins to see how long they take to cook in your oven.
If you add vegetables, make sure to dice them small. Small pieces will ensure that they are better incorporated into the egg muffins.
How to store them
Once the egg muffins cool completely, wrap them in cling film and keep them in the fridge for up to 3 days.
Let the muffins cool, then place the egg muffins in an airtight container. They will last in the freezer for up to 2 months.
Reheating suggestions
Eat them as is, or reheat them in the microwave for about 30 seconds. The reheating time may vary, but you don’t want to overheat them. Otherwise, the egg muffins will get a rubbery texture.
You can similarly reheat frozen egg muffins to refrigerated muffins. But, they may need more time in the microwave. You can also heat them in an oven or air fryer preheated to 350°F for a few minutes. Just heat them until they are warmed through.
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faq
Absolutely! Since the egg muffins are fully cooked, you can eat them cold or warm. They may taste a bit better warm, but if you’re in a rush, there is no issue with eating them straight from the fridge.
These days there are many vegan egg substitutes on the market. They taste just like eggs and in most cases cook like them too. We have not tried this recipe with vegan eggs, but feel free to try it and let us know in the comments if it works!
Almost anything you would enjoy with an omelet can be enjoyed with these egg muffins with sausage. Pair the muffins with a side of toast, an English muffin, or even a small salad. There are many things that taste good with this yummy breakfast item!
No, eggs are generally low in calories, only about 80 calories each, and are an excellent food for weight loss, full of proteins and other nutrients.
However, if you exaggerate with eggs and spend fewer calories than you eat during the day they may contribute to weight gain.
With egg muffins also consider other ingredients you put in, if you want a low-carb meal then avoid ingredients that are high in carbs, like sweet corn or potatoes.
No, eggs contain only low amounts of carbohydrates (0.5 g/egg). They are rich in proteins, which can help regulate your blood sugar.
Delicious egg muffins with sausage
EQUIPMENT
- 1 muffin pan or cupcake bowls
INGREDIENTS
- 9 eggs
- 3 tbsp olive oil, sunflower oil or butter
- 1 sausage
- 1 red bell pepper
- 1 small can sweet corn
- 150 g cheese
- 1 young onion
- 1 tsp salt
- tsp black pepper
- 2 tbsp fresh parsley
- additional ingredients by choice
INSTRUCTIONS
- Preheat the oven to 350°F
- Brown the sausage in a pan or boil it in hot water for 5 minutes.
- Dice the ingredients to small pieces, including the sausage. Slice the parsley.
- Grease the pan with some olive oil or butter
- Whisk the eggs in a bowl, add salt and black pepper
- Fill the lined muffin pan first with diced sausage and continue with vegetables and cheese or/and any additional ingredients all the way ⅔ of the way up.
- Cover the sausage and vegetables with egg mixture.
- Bake the egg muffins at 350°F for 30 minutes, or until a toothpick placed in thecenter comes out clean.
- Sprinkle with fresh parsley and serve
NOTES
- Muffins will expand, so don’t fill the cups up to the top. Leave about ⅓ of space for each muffin.
- Don’t worry if the muffins grow out of the pan while baking them; they will come down after you take them out of the fridge.
- Every oven is different, so check the muffins to see how long they take to cook in your oven.
- Once they cool completely, wrap them in cling film and keep them in the fridge for up to 3 days or in the freezer for up to 2 months.
- Take them out of the fridge or reheat them in the microwave for about 30 seconds. The reheating time may vary, but you don’t want to overheat them. Otherwise, the egg muffins will get a rubbery texture.
- You can similarly reheat frozen egg muffins and refrigerated muffins. But they may need more time in the microwave. You can also heat them in an oven or air fryer preheated to 350°F for a few minutes. Just heat them until they are warmed through.
first time I used them I sprayed with something like Pam, I haven’t sprayed them again and they do not stick at all and leave a lovely “muffin” pattern on the egg muffins.
Hi Karen,
I’m glad you made them! And you’re definitely right, especially if there’s sausage in them, it’s greasy enough so that they won’t stick.