These sausage breakfast muffins are everything you want in a make-ahead morning meal. Juicy breakfast sausage, fluffy eggs, gooey cheese, and tender veggies all bake together in a muffin tin for individual, grab-and-go portions that reheat beautifully.
You get all the cozy flavor of a full breakfast plate tucked into a tidy little muffin that’s easy to pack, freeze, and serve whenever you need something filling and fast. They’re perfect for busy school mornings, lazy weekends, or stocking the freezer for days when cooking just isn’t happening.
You can play around with the ingredients, too. Keep them simple with sausage and cheddar, or load them up like a fully loaded omelet with peppers, onions, and hash browns. Either way, these muffins come out golden on top, tender inside, and full of savory flavor in every bite.
WHY YOU’LL LOVE THESE SAUSAGE BREAKFAST MUFFINS
HEARTY AND SATISFYING:
Each muffin is packed with protein from eggs and sausage, plus a generous sprinkle of cheese. Two muffins and a piece of fruit make a complete breakfast that actually keeps you full through the morning.
EASY TO MAKE AHEAD:
This recipe is built for batch cooking. You can bake a full pan (or two), let them cool, then stash them in the fridge or freezer. Reheating takes just a few minutes, and breakfast is ready with almost no effort.
CUSTOMIZABLE FOR YOUR FAMILY:
Use mild sausage for kids or spicy sausage if you like a little kick. Add veggies, swap cheeses, or change up the seasoning. You can even split the batch and flavor half one way and half another.
NO-FUSS PREP:
You cook the sausage once, whisk the eggs, and then the oven does the rest. There’s no standing at the stove flipping pancakes or watching multiple pans. Everything bakes together in one muffin tin.
PERFECT FOR BUSY MORNINGS:
These sausage egg muffins are designed to be eaten on the go. They’re easy to hold, not messy, and taste just as good warm from the oven as they do reheated during a busy weekday.
SAUSAGE BREAKFAST MUFFINS INGREDIENTS
This recipe uses simple, everyday ingredients you probably already have on hand. Together, they create a muffin that’s savory, cheesy, and full of breakfast flavor.
You’ll need:
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1 pound breakfast sausage (mild or hot, casings removed if using links)
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10 large eggs
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⅓ cup milk (whole or 2% both work)
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella or Monterey Jack cheese (optional but adds stretchiness)
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¼ cup finely diced onion (yellow or white)
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¼ cup finely diced bell pepper (any color)
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon smoked paprika (optional, for a light smoky note)
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1 tablespoon chopped fresh parsley or chives (plus more for garnish if you like)
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Nonstick cooking spray for the muffin tin
INGREDIENT NOTES
Breakfast sausage:
Use your favorite bulk breakfast sausage. Mild is family-friendly, while hot sausage adds a gentle heat. You can also mix half mild and half hot to strike a balance.
Eggs and milk:
The milk helps keep the egg mixture tender and fluffy. Whole milk gives a slightly richer texture, but any milk you have will work.
Cheese:
Cheddar brings sharp, classic flavor. The second cheese (mozzarella or Monterey Jack) adds that melty, stretchy bite when you pull the muffin apart. You can use all cheddar if you prefer.
Vegetables:
Onions and peppers give color, sweetness, and a bit of crunch. Dice them small so they soften quickly and tuck neatly into each muffin cup.
Seasonings:
This blend mirrors classic breakfast flavors—garlic, onion, and a hint of smoked paprika that makes the sausage pop without overpowering anything.
SUBSTITUTIONS AND ADDITIONS
One of the best things about this recipe is how flexible it is. You can swap, add, or leave out ingredients to fit your tastes or what’s in your fridge.
SAUSAGE
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Turkey sausage: Replace the pork sausage with turkey sausage for a lighter option that still tastes hearty.
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Chicken sausage: Crumbled chicken breakfast sausage also works well and pairs nicely with peppers and spinach.
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Bacon or ham: You can swap some or all of the sausage for cooked, crumbled bacon or finely chopped cooked ham. Just keep the total amount of meat at about 1 pound.
CHEESE
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Sharp cheddar: For a bolder, tangier flavor.
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Pepper Jack: Adds extra spice and a creamy melt.
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Colby Jack: Milder, great for kids and picky eaters.
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Feta or goat cheese: Crumble a small amount into each muffin for a tangy twist. Use less than shredded cheese since the flavor is stronger.
VEGETABLES
Add up to 1 extra cup of finely chopped vegetables in total. Some good options:
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Baby spinach, chopped
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Mushrooms, finely diced and sautéed
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Zucchini, finely grated and squeezed dry
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Broccoli florets, chopped small and lightly steamed
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Jalapeños for heat (seeds removed if you want them milder)
If you add vegetables with a lot of moisture (like zucchini or mushrooms), cook them briefly in the skillet after the sausage to remove excess liquid so your muffins set properly.
HASH BROWNS
For a heartier “full breakfast” vibe, stir in:
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1 to 1½ cups shredded frozen hash browns, thawed and patted dry
Fold them into the sausage mixture before adding to the muffin cups. This gives each muffin a little potato bite without extra pans.
SEASONING VARIATIONS
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Southwest style: Use pepper Jack cheese, add a pinch of cumin and chili powder, and stir in some diced green chiles.
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Italian style: Swap breakfast sausage for Italian sausage, use mozzarella and a bit of Parmesan, and season with Italian seasoning instead of smoked paprika.
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Herb lovers: Add more fresh herbs like chives, parsley, or a pinch of dried thyme for extra aroma.
HOW TO MAKE SAUSAGE BREAKFAST MUFFINS
Savory, cheesy, and wonderfully portable, these breakfast muffins come together in just a few simple steps.
STEP ONE: PREP THE PAN AND OVEN
Preheat your oven to 375°F.
Generously spray a standard 12-cup muffin tin with nonstick cooking spray. Make sure to coat the bottoms and the sides of each cup so the muffins release easily once baked.
OUR RECIPE DEVELOPER SAYS
If you’re worried about sticking, you can lightly spray the pan, then wipe away any excess with a paper towel so there’s an even, thin layer of oil. This helps the muffins pop out cleanly without greasy edges.
STEP TWO: COOK THE SAUSAGE
In a large skillet over medium-high heat, add the breakfast sausage. Use a wooden spoon or spatula to break it into small crumbles as it cooks.
Cook for 6 to 8 minutes, stirring often, until the sausage is browned and no pink remains.
Drain off any excess fat. If there’s a lot of grease in the pan, you can transfer the sausage to a paper-towel-lined plate, then wipe out the skillet.
STEP THREE: SOFTEN THE VEGETABLES
Return the skillet with the cooked sausage to medium heat.
Add the diced onion and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and the onions turn slightly translucent.
Remove the skillet from the heat and let the sausage and vegetable mixture cool for a few minutes while you whisk the eggs.
PRO TIP:
Letting the sausage mixture cool slightly keeps it from starting to cook the eggs too early when you combine everything. You want the eggs to set evenly in the oven, not in the mixing bowl.
STEP FOUR: WHISK THE EGG MIXTURE
In a large mixing bowl, crack in the 10 eggs.
Add the milk, salt, black pepper, garlic powder, onion powder, smoked paprika, and chopped parsley or chives.
Whisk until the yolks and whites are fully combined and the mixture looks smooth and slightly frothy. This adds a bit of air, which helps the muffins bake up light and tender.
STEP FIVE: ADD SAUSAGE AND CHEESE
Stir the cooked sausage and vegetables into the egg mixture.
Add the shredded cheddar and mozzarella or Monterey Jack.
Fold everything together gently until the meat and cheese are evenly distributed.
At this point, the batter will look thick and very full of sausage and cheese—that’s exactly what you want. Every muffin cup should have plenty of filling.
STEP SIX: FILL THE MUFFIN TIN
Using a measuring cup or ladle, divide the mixture evenly among the 12 prepared muffin cups.
Aim to fill each cup almost to the top, leaving just a little room for the muffins to puff as they bake.
If any cups look light on sausage or cheese, use a spoon to move a bit from fuller cups so each muffin bakes up evenly filled.
PRO TIP:
Place the muffin tin on a rimmed baking sheet before you put it in the oven. It makes it easier to move in and out of the oven and catches any drips.
STEP SEVEN: BAKE
Bake in the preheated 375°F oven for 18 to 22 minutes.
The muffins are done when:
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The tops are lightly golden,
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The edges look set and pull slightly away from the sides, and
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A toothpick inserted in the center comes out mostly clean, with no wet egg.
If your oven runs hot or cool, check a minute or two early and adjust the time as needed. The muffins should be set but still tender, not dry or rubbery.
STEP EIGHT: COOL AND REMOVE FROM PAN
Once baked, let the muffins cool in the pan for about 5 minutes. This allows them to firm up so they hold their shape when you lift them out.
Run a thin knife or spatula around the edges of each muffin to loosen it, then carefully lift it out of the pan.
Transfer the muffins to a wire rack to cool slightly more if you’re serving warm, or cool completely before storing.
RECIPE TIPS AND TROUBLESHOOTING
A few small details make a big difference in texture and flavor. Here’s how to get the best results every time.
HOW TO AVOID RUBBERY EGGS
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Don’t overbake. Pull the muffins from the oven as soon as the centers are set. Overbaking dries out the eggs.
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Use milk. Even a small amount helps soften the texture and keeps the eggs tender.
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Let them rest. The muffins continue to set slightly as they cool in the pan.
IF YOUR MUFFINS STICK
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Make sure you coat the muffin cups well with nonstick spray, including the top edges.
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Avoid using paper liners; egg muffins tend to cling to them. If you really want liners, choose parchment-style cups and still spray them lightly.
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Let the muffins cool for several minutes before removing. Trying to take them out while piping hot can cause sticking and tearing.
IF THE MUFFINS PUFF UP AND FALL
It’s normal for egg muffins to puff up in the oven and settle a bit as they cool. They shouldn’t collapse completely, though.
If they sink a lot:
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Check that they’re fully baked in the center before removing them.
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Make sure you’re not opening the oven door repeatedly during baking. Quick changes in temperature can make them deflate more.
IF THEY SEEM WATERY
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Vegetables with a lot of moisture can release liquid as the muffins bake. Cook watery veggies like mushrooms or zucchini before adding them, and squeeze out extra moisture.
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Make sure frozen hash browns or frozen vegetables are fully thawed and patted dry before using.
FLAVOR BOOST IDEAS
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Sprinkle a little extra cheese on top of each muffin before baking for a cheesier crust.
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Add a pinch of red pepper flakes or cayenne if you like spicy food.
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Finish the muffins with a sprinkle of fresh herbs just before serving for a bright, fresh note.
HOW TO SERVE SAUSAGE BREAKFAST MUFFINS
These muffins are very versatile and fit into all kinds of mornings and snacks.
SIMPLE BREAKFAST
Serve one to two muffins per person with:
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Fresh fruit or a small fruit salad
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Toast, English muffins, or a slice of quick bread
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A glass of milk, hot chocolate, or your favorite breakfast drink
BRUNCH SPREAD
For a more complete brunch table, pair the muffins with:
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A simple green salad or mixed greens with a light dressing
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Roasted or pan-fried potatoes
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A small yogurt bar with granola and berries
Arrange the muffins on a platter and garnish with chopped herbs so they look inviting and ready for guests to grab.
ON-THE-GO SNACK
These muffins are just as good pulled from the fridge and reheated for a quick snack. They’re tidy enough to pack in a lunchbox or enjoy between activities.
HOW TO STORE SAUSAGE BREAKFAST MUFFINS
One of the biggest advantages of this recipe is how well it stores. You can make a batch once and enjoy ready-to-eat breakfasts for days.
MAKE AHEAD
You can prepare and bake the muffins fully, then cool them and store:
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In the fridge for short-term use, or
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In the freezer if you’re planning further ahead.
If you’re planning a big brunch, bake them the day before, chill, and reheat just before serving.
IN THE FRIDGE
Once the muffins are completely cool:
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Place them in an airtight container in a single layer, or stack them with parchment or wax paper between layers.
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Store in the refrigerator for up to 4 days.
They’ll hold their shape and flavor well during that time.
IN THE FREEZER
Sausage breakfast muffins freeze very well, which makes them ideal for meal prep.
To freeze:
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Cool the muffins completely.
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Place them on a baking sheet in a single layer and freeze until firm, about 1 to 2 hours.
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Transfer the frozen muffins to a freezer bag or airtight container.
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Label with the date.
They’ll keep in the freezer for up to 2 months.
Freezing them individually first helps prevent them from sticking together, so you can grab just as many as you need.
REHEATING
You can reheat the muffins from the fridge or freezer.
From the fridge:
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Microwave one muffin on a microwave-safe plate for 25 to 35 seconds, or until heated through.
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For two or more muffins, add time in small increments, checking so they don’t overcook.
From the freezer:
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For best results, thaw overnight in the fridge, then reheat as above.
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If reheating directly from frozen, microwave on medium power in 20 to 30 second bursts, turning or rotating the muffins as needed.
You can also warm the muffins in a 325°F oven for about 8 to 10 minutes from the fridge, or 15 minutes from frozen, until warmed through. Cover loosely with foil if you’re worried about the tops browning too much.
SAUSAGE BREAKFAST MUFFINS FAQS
HOW MANY MUFFINS DOES THIS RECIPE MAKE?
This recipe makes 12 standard-size muffins. If you use a mini muffin tin, you’ll get more, but the baking time will be shorter. Start checking mini muffins around 10 to 12 minutes.
CAN I DOUBLE THE RECIPE?
Yes, this recipe doubles easily. Use two muffin tins or bake in batches. Make sure to stir the egg mixture before filling the second pan so the sausage and cheese stay evenly distributed.
CAN I MAKE THESE WITHOUT DAIRY?
You can:
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Use a plant-based milk instead of dairy milk,
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Swap the cheese for a dairy-free shredded cheese, or omit it entirely.
The muffins will still bake up well, with a slightly different texture and flavor.
CAN I LEAVE OUT THE VEGETABLES?
If your family prefers plain sausage and egg, you can skip the onions and peppers. The muffins will still turn out delicious and flavorful from the sausage and seasonings.
HOW DO I KNOW WHEN THE MUFFINS ARE FULLY COOKED?
Look for:
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Lightly golden tops
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Edges pulling slightly away from the pan
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A center that doesn’t jiggle when you gently shake the pan
You can also insert a toothpick into the center of a muffin. If it comes out without wet egg on it, they’re ready.
CAN I SERVE THESE AT ROOM TEMPERATURE?
They taste best warm or slightly warm, but they can be served at room temperature for a short period, such as at a brunch buffet. For food safety, don’t leave them out for more than two hours.
These sausage breakfast muffins bring together simple ingredients in a way that feels comforting and practical at the same time. Once you’ve made them once, you’ll see how easy it is to adapt the flavors and keep a batch ready for busy mornings, quick snacks, or laid-back weekend breakfasts.
Sausage Breakfast Muffins
Ingredients
- 1 pound breakfast sausage mild or hot, casings removed if using links
- ¼ cup finely diced onion
- ¼ cup finely diced bell pepper any color
- 10 large eggs
- ⅓ cup milk whole or 2%
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika optional
- 1 tablespoon chopped fresh parsley or chives
- Nonstick cooking spray for the muffin tin
Instructions
- Preheat the oven to 375°F. Generously spray a 12-cup muffin tin with nonstick cooking spray.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, for 6 to 8 minutes or until browned and no pink remains. Drain excess fat.
- Add the diced onion and bell pepper to the skillet with the sausage and cook for 3 to 4 minutes, until the veggies soften. Remove from the heat and let the mixture cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, smoked paprika (if using), and chopped parsley or chives until well combined.
- Stir the cooked sausage and vegetable mixture into the egg mixture. Fold in the shredded cheddar and mozzarella (or Monterey Jack) cheese until evenly distributed.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each almost to the top.
- Bake for 18 to 22 minutes, or until the muffins are set, lightly golden on top, and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then run a thin knife around the edges to loosen and carefully remove them. Serve warm or cool completely for storing.
