A warm kitchen scent fills the morning, soft and savory, as melted cheese and herby sausage rise in a muffin tin, promising a breakfast that travels well and comforts the soul. These Cheesy Sausage Egg Breakfast Muffins are perfect for busy weekdays, slow weekend brunches, or to tuck into a lunchbox for a protein-rich pick me up. If you love make ahead breakfasts like breakfast casserole with biscuits, these muffins deliver the same cozy flavors in convenient, handheld form.
Why You’ll Love This
There is something undeniably satisfying about a small, warm egg muffin you can hold in one hand, the cheese still a little gooey, the sausage bites tender and seasoned. Cheesy Sausage Egg Breakfast Muffins balance protein, fat, and a touch of vegetable for a recipe that keeps you full and energized without feeling heavy. They are forgiving, flexible, and reliably tasty every time you pull them from the oven.
Reasons to reach for this recipe now
- Fast to make, easy to portion for the week
- Handsome, portable breakfast or snack that reheats well
- Crowd friendly, simple to multiply if you are feeding a family
- Kid approved, and easy to adapt for different tastes
These muffins feel both homey and practical, a dependable little morning triumph that makes weekday routines feel a little more special.
What You’ll Need
Eggs provide structure and lift for these muffins, cheese brings richness and a golden top, while cooked chicken sausage gives savory depth without being overly heavy. You can swap in turkey bacon for a lighter, leaner touch if you prefer, or use spicy chicken sausage for a bit of heat. For more ideas to round out a breakfast spread see this collection of breakfast recipes.
- 1 cup cooked chicken sausage, crumbled
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup chopped bell peppers (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Quick notes, if you like: use a mix of sharp and mild cheddar for more complex flavor, swap milk for half and half for creamier muffins, or stir in finely chopped spinach for color and extra nutrients.
How to Cook Cheesy Sausage Egg Breakfast Muffins
- Preheat your oven to 350°F (175°C) and grease a muffin tin. Make sure each cup has a light coating of oil so the muffins release easily, and the cheese will brown nicely at the edges.
- In a mixing bowl, whisk together the eggs and milk. Whisk until the mixture looks smooth and slightly frothy, which helps the muffins puff and feel tender.
- Stir in the crumbled sausage, shredded cheese, bell peppers if using, salt, pepper, garlic powder, and onion powder until combined. You should see bits of pepper and sausage suspended in the pale yellow egg base.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full. The batter will settle into small domes, and the cheese will peek through the top in places.
- Bake for 20 to 25 minutes or until the muffins are set and slightly golden on top. They will puff up and the centers should feel springy when you press lightly, with a fragrant smell of melted cheese and warm herbs.
- Allow to cool for a few minutes before removing from the muffin tin. The edges will firm up as they rest, and a small offset spatula will help lift them free without breaking.
- Store in an airtight container in the refrigerator for easy reheating. When cooled, stack them with parchment paper between layers to keep them from sticking.
Prep ~10 minutes, Cook ~20 to 25 minutes, Total ~30 to 35 minutes, Servings ~12 muffins, Kcal ~110 per muffin
Make-Ahead and Prep Tips
You can assemble components up to two days ahead and finish just before you need them. Cook and crumble the chicken sausage, chop any vegetables, and grate the cheese, then store everything separately in airtight containers. Whisk the eggs with milk in a sealed jar and keep it refrigerated, then combine and bake in the morning for the freshest texture.
For a full batch ready to heat all week, bake the muffins, cool completely, then place them in a single layer on a baking sheet and flash chill for 15 minutes before packing into containers. This step helps them keep their shape and avoids condensation in the storage container. If you want to freeze them, follow the storage steps in the next section for best results.
Storing and Reheating
These muffins keep well in the fridge for up to four days, stored in an airtight container. For freezing, place cooled muffins in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer to a freezer-safe bag for up to three months. Label with the date so you know how long they have been stored.
To reheat from the refrigerator, microwave a muffin on a microwave-safe plate for 25 to 35 seconds until warm, or reheat in a 350°F oven for 8 to 10 minutes until heated through and the edges are lightly crisp. From frozen, microwave on low power in 20 second bursts until warmed through, or bake from frozen at 350°F for 15 to 20 minutes. A good freshness cue is a bright egg color and a pleasant savory smell, avoid muffins that smell sour or are visibly moldy.
Perfect Pairings
- Fresh fruit salad with citrus and berries
- Toasted English muffin or whole grain toast
- A simple green salad with lemon vinaigrette for lunch pairing
- Roasted breakfast potatoes or sweet potato hash
- A dollop of salsa or hot sauce for a spicy kick
These pairings let the muffins shine while rounding out the plate with texture and acidity.
Variations and Swaps
- Spinach and Feta, savory and bright
Fold in a handful of sautéed spinach and 1/2 cup crumbled feta for a Mediterranean twist that adds both color and tang. - Mushroom and Swiss for earthy richness
Sauté sliced mushrooms until golden, then add them with Swiss cheese instead of cheddar for a softer, woodsy flavor. - Spicy Chorizo Style using chicken chorizo
Swap the chicken sausage for a spicy chicken chorizo or seasoned ground turkey and add a pinch of smoked paprika for heat and smoke. - Veggie Loaded for extra fiber
Double the bell peppers and add chopped onions and zucchini, cook briefly first to remove excess moisture. - Low Carb, extra protein
Skip the milk or use unsweetened almond milk and add chopped scallions for flavor to keep carbs lower while maintaining a tender crumb. - Herb and Goat Cheese, elegant and bright
Stir in fresh chopped herbs like chives and parsley with 1/3 cup soft goat cheese for a fresh, tangy alternative. - Gluten Free friendly
These are naturally gluten free, but double check any pre-seasoned sausage for hidden fillers if you need strict gluten free status. - Mini or Jumbo sizes
Bake in a mini muffin tin for bite sized snacks, reduce bake time to 12 to 15 minutes, or use a jumbo tin and increase baking to 30 to 35 minutes.
Every variation keeps the basic egg and cheese backbone, so it is easy to adapt to what you have on hand or to what your family prefers.
Pro Tips for Best Results
- Use room temperature eggs for more even baking and a silkier texture.
- Don’t overfill the cups, 3 quarters full leaves room for puffing and prevents spillover.
- Lightly grease with oil rather than butter to promote easier release and crisper edges.
- If adding watery vegetables like tomatoes, sauté them first and pat dry to avoid soggy muffins.
- Let muffins rest briefly before unmolding, they will firm up and pull away from the tin slightly.
- An instant read thermometer should read about 160°F in the center for fully set, safe eggs.
These small details make a big difference in texture and appearance.
Frequently Asked Questions
Q What type of sausage is best for these muffins?
A Use cooked chicken sausage for a lean, savory bite that pairs well with cheddar. You can also use ground turkey or seasoned chicken sausage depending on the flavor profile you prefer.
Q Can I make these dairy free or lower in fat?
A Yes, swap the cheddar for a dairy free cheese and use unsweetened almond milk or another plant milk. Nutritional and texture results will vary, so choose a melty dairy free cheese for the best resemblance to the original.
Q How long will the muffins stay fresh in the refrigerator?
A Stored in an airtight container, these muffins will stay good for up to four days. If you notice any off smell, discoloration, or sliminess, discard them.
Q Can I freeze the muffins and how do I reheat them from frozen?
A Yes, freeze in a single layer until firm, then bag. Reheat from frozen in the oven at 350°F for 15 to 20 minutes or microwave until hot, rotating once for even warming.
Q Can I use whole eggs plus egg whites to reduce cholesterol?
A A mix of whole eggs and egg whites works well, though the muffins will be slightly less rich. Try four whole eggs plus four egg whites for a balance of structure and lower fat.
Q Will the muffins rise and fall a lot when cooling?
A They puff slightly in the oven and settle a touch as they cool, which is normal. Resting for a few minutes before removing helps them set and reduces breakage.
Q Are these muffins good for meal prep for a week?
A Absolutely. Make a batch on Sunday and refrigerate for up to four days, or freeze extras for up to three months to have a quick, healthy breakfast ready on busy mornings.
Final Thoughts
Cheesy Sausage Egg Breakfast Muffins bring comfort and convenience to your morning routine, combining warm, savory flavors with a texture that is both tender and satisfying. They are forgiving to make, easy to customize, and built to travel, so whether you are feeding a crowd or prepping for a busy week, they are a dependable go to. Give them a try and enjoy the simple pleasure of a homemade breakfast you can grab on the run or savor slowly with a cup of tea.
