Delicious fluffy egg muffins filled with sausage, veggies, and cheese for a deliciously easy breakfast meal.Jump to Recipe
What 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 and makes 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.
Why you’ll love these egg muffins with sausage?
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!
There are so many ways to make these egg muffins 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 in this recipe to grease the pan. If the sausage is greasy enough, you don’t need to use any.
🥚 EGGS – it wouldn’t be an egg muffin without eggs! Feel free to use only egg whites in these egg muffins.
🥓 SAUSAGE – use ground sausage for the best results, or cut a regular sausage into small pieces before cooking.
🌶️ VEGETABLES – most vegetables can be used in this recipe, but make sure to dice them small. Some options are bell pepper, corn, zucchini, tomato, baby onions, or mushrooms.
🧀 CHEESE – a bit of shredded cheese can add a lot of flavor to the egg muffins. Cheddar, Gouda, and Pepper Jack are awesome cheeses to use.
🧂 SEASONING – Salt & Black Pepper & Parsley. Adjust seasoning to taste.
There are many ways to switch around these egg muffins, so experiment with different ingredients and let us know in the comments, how you switched it up! Below are a few ideas to get you started.
Skip the sausage, or use a vegan sausage in this recipe. Mushrooms are a great vegetable to use to keep that “meaty” taste without using 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 in a sheet pan. Cut the eggs into a square shape, and put them in a sandwich. Top it with fresh greens and sliced tomatoes for a lovely breakfast sandwich.
muffin tin or reusable baking cups
HOW TO MAKE EGG MUFFINS WITH SAUSAGE
Step 1: Preheat the oven to 350°F
Step 2: Brown the sausages in a nonstick frying pan on medium heat. Or simply cook them. Place them aside and drain some of the oil from the pan.
Step 3: Prep any ingredients that you are adding to the egg muffins. Dice the sausages and veggies, and shred any cheese you may be putting in. 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. In this case, 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 placed in the center comes out clean.
Step 8: Take the egg muffins out of the pan and sprinkle them with fresh parsley.
🌶️ The egg muffins will expand, so don’t fill the cups all the way. Leave about ⅓ of space for each muffin.
🌶️ Every oven is different, so keep an eye on the egg muffins to see how long they take to cook in your oven.
🌶️ If adding in vegetables, make sure to dice them small. Small pieces will ensure that they incorporate into the egg muffins better.
How to store sausage egg muffins?
In the fridge
Once the egg muffins cool completely, wrap them in cling film and keep them in the fridge for up to 3 days.
In the freezer
Let the muffins cool, then place the egg muffins in an airtight container. They will last in the freezer for up to 2 months
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.
For frozen egg muffins, you can reheat them in a similar fashion 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.
FOOD NUTTER’S RECIPES
Ham and cottage cheese crescent rolls
Absolutely! Since the egg muffins are fully cooked, you can eat them either cold or warm. They may taste a bit better warm, but if you’re in a rush, then 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
- 1 muffin pan or cupcake bowls
- 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
- 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
- The egg 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 keep an eye on the egg muffins to see how long they take to cook in your oven.
- Once the egg muffins 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.
- For frozen egg muffins, you can reheat them in a similar fashion 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.
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.
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.