Sausage and Egg Muffins
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These sausage and egg muffins make busy mornings so much easier. Packed with cooked sausage, fresh spinach, bell peppers, and melted cheddar cheese, each bite is full of flavor and protein.
Like these Bacon Breakfast muffins, this is one of my easy breakfast recipes you are sure to love.
The egg mixture bakes up fluffy and golden, and the simple ingredients come together in minutes. They’re perfect for meal prep, grab-and-go breakfasts, or a quick breakfast before heading out the door.
Why You’ll Love This Recipe
- Perfect for meal prep and easy to reheat in a toaster oven or microwave
- Great grab for busy mornings when you need a healthy breakfast recipe fast
- Uses simple ingredients you probably already have
- Works with pork sausage, turkey sausage, or even Italian sausage for extra flavor
- Delicious warm or cold with a scoop of my favorite colorful fruit salad.
- Stores well in an airtight container for several days
- Can be made in a mini muffin pan for bite-sized snacks or little egg muffins
Ingredients for breakfast egg muffins
- Uncooked ground sausage
- Bisquick
- Large eggs
- Shredded cheddar cheese
- Milk
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Red bell pepper
- Fresh spinach
- Optional: fresh parsley, for garnish
Equipment and kitchen tools
- Prepared muffin tin
How to make sausage egg muffin cups
Step 1 – Preheat oven. In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan.
Step 2 – Chop the bell pepper and roughly chop the spinach.
Step 3 –Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
Step 4- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
Step 5 – Fold in the sautéed vegetables and cheddar cheese.
Step 6 – Scoop the mixture evenly into the prepared muffin pan, filling each cup full and bake as directed.
Step 7 – Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack
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Raquel’s Time-saving Tips for the Best Results
- Grease your cup muffin tin or muffin liners with nonstick cooking spray so the sausage muffins release easily.
- Use medium heat when browning the breakfast sausage to keep it juicy and flavorful.
- Whisked eggs blend best when they’re at room temperature, giving a smooth egg mixture that bakes evenly.
- A measuring cup makes it easy to portion the batter into each muffin liner.
- Let the muffins cool slightly before removing with a butter knife to keep them intact.
- For the best way to reheat, wrap each muffin in plastic wrap and warm in a toaster oven until heated through.
Substitutions and Variations
- Swap cheddar cheese for pepper jack, Monterey Jack, or mozzarella for a new twist.
- Use turkey sausage for a lighter, healthy breakfast option.
- Try adding green peppers, green onions, or cherry tomatoes for extra color and taste.
- Replace milk with almond milk or another dairy-free option if needed.
Use egg whites or add an extra egg for more protein. - For extra flavor, sprinkle red pepper flakes or top with a little bit of fresh parsley.
- Mix in your favorite veggies like brussels sprouts or spinach for nutrient-rich mini frittatas.
FAQs About This Recipe
Yes, these breakfast muffins are perfect for meal prep. Store them in an airtight container in the fridge for up to four days or freeze for longer storage.
The best way is to warm them in a toaster oven or microwave until hot. For extra freshness, wrap each in plastic wrap before storing.
This recipe works great with breakfast sausage, pork sausage, turkey sausage, or even Italian sausage.
Yes, try green peppers, spinach, or even a hint of sweetness from red bell peppers. Favorite veggies make these sausage egg cups even better.
More yummy breakfast recipes
Sausage and Egg Muffins
Equipment
- muffin tin
- Large Bowl
- cupcake liners
Ingredients
- 1 lb uncooked ground sausage
- 1 cup Bisquick
- 6 large eggs
- 2 cups shredded cheddar cheese
- ½ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 red bell pepper
- 1 cup fresh spinach
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
- In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan, leaving a little grease behind.
- Chop the bell pepper and roughly chop the spinach.
- Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
- Fold in the sautéed vegetables and cheddar cheese.
- Scoop the mixture evenly into the prepared muffin pan, filling each cup full.
- Bake for 18–20 minutes, or until muffins are set and golden on top.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Garnish with fresh parsley before serving.
Notes
Swap cheddar for mozzarella or pepper jack for extra flavor.
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Loving this simple recipe – I will be making these for my family for sure! And thanks for linking up on the #HomeMattersParty. I hope you come back again this week, as I have featured your post.