These Cheese and Sausage Egg Muffins come together in a flash! With only 10 minutes prep time and 25 minutes baking time, they are the perfect easy breakfast.
At only 140 calories per muffin, they are a great light breakfast option. These muffin tin eggs also freeze beautifully, so make a batch today and have breakfast for the whole week.
I’m so proud to be working with Jennie-O to bring you this recipe for egg muffins! We eat so much Jennie-O in our house and I love sharing those recipes with you!
Have you guys seen Moana yet? We have watched it like three times and I seriously cry every single time.
It’s totally possible that it’s just been an emotional couple of months – when I add up all the things that have happened since January 1st, I’m a little impressed with myself that I haven’t completely lost it – but I also cry every time we listen to the soundtrack. It is now on repeat in our house, and I’m not usually such a sap, but it legitimately makes me cry.
I think it’s the telling of a story of young girl who is fighting for her people and finding strength within herself . . . you guys, I’m for sure a sap! I just gave myself goosebumps writing that last sentence.
I love the idea of showing my kids movies that show them the importance of inner strength. Especially my girls! It’s a far cry from the boy rescuing the girl in all.the.movies of my youth. So if you haven’t seen it yet, you totally have to. Also, they show Moana as a toddler, young girl, and older teenager, and as a young girl she is a spitting image of my niece which I think is the coolest thing ever.
INGREDIENTS FOR EASY EGG MUFFIN CUPS
And after you give my first recommendation a go, you have to try the next one, which is these super fast Cheese and Sausage Egg Muffins! These breakfast egg muffins are SO fast and delicious. They start with Jennie-O’s all natural breakfast sausage. It is so perfect in these muffins because with so few other ingredients, the flavor the sausage really shines through and makes for one amazing tasting muffin!
WHAT YOU NEED TO MAKE BREAKFAST EGG MUFFINS
- Jennie-O Breakfast Sausages
- eggs
- onion
- red bell pepper
- salt and pepper
- garlic pepper
- cheddar cheese
CAN YOU EAT EGG MUFFINS COLD?
Yes! These are great warm or cold. This egg muffin recipe makes a great school snack, especially because they do not need to be warm to enjoy them. They will last in your refrigerator after baking for three days. Otherwise you can freeze them!
HOW DO YOU REHEAT EGG MUFFINS?
To reheat your frozen egg muffins, put them in the microwave for 1 minute at half power. I like to wrap them in a slightly damp paper towel when I do this to keep them from drying out.
Other Great Breakfast Ideas
If you make these egg muffins or any of my other recipes, leave me a comment and let me know what you think!
Cheese and Sausage Egg Muffins
Ingredients
- 1 pound Jennie-O Breakfast Sausage
- 24 large eggs
- 1 medium onion chopped
- 1 medium red bell pepper diced
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 cups cheddar cheese divided
Instructions
- Preheat your oven to 350 degrees.
- In a large skillet, cook the sausage until fully cooked through. Drain and set aside.
- In a large bowl, whisk together the eggs. Add the onion, pepper, spices, cooked sausage, and 1 cup of the cheese.
- Spray two 12 cup muffin tins heavily with cooking spray. Using a 1/3 cup measure, fill the muffin cups (in other words, 1/3 cup of the mixture in each muffin cup). Top with the remaining cheese and bake for 20 to 25 minutes or until the muffins are set. (Mine were done at 20 minutes, but when I baked until 25 minutes they came out of the pan more easily.)
michelle says
any way to add veggies to these or will the additional moisture ruin the ingredient amounts? Would be good to be able to add some peppers or mushrooms or spinach, etc. to these
Hi Michelle! They do have some veggies in them already, but you could try adding a bit more. I don’t think it would add too much moisture if you sautéed them with the onions and peppers.
Dorothy says
First time seeing your receipts That iam oing to try today, sausage muffin s and quinoa fir breakfast, thank you.
Dorothy y
Greenlee says
How long would you cook them if i used a mini muffin tin?
I would cut the time in half and then keep an eye on them after that.
Sue says
Can this be baked in a 9×13 pan ? What would be the cooking time?
I am sure that it could, but I haven’t tried that! This is a similar recipe to my Overnight Breakfast Casserole that I just posted (minus the bread) and that cooked for 30 minutes covered, 15 minutes uncovered. I would try 30 minutes and look to see how firm it is at that point and keep an eye on it after.
Alison B says
Any suggestions on freezing them – allow to cool then wrap individually in plastic wrap?
I would flash freeze them. Put them, unwrapped, on wax paper on a tray and put the whole tray in the freezer for an hour. Then put them in a ziplock bag.
emma says
Have you tried freezing some and reheating them? Looking for make ahead breakfasts to take to work. Thanks for sharing this with us.
Yes! And there are directions in the post under “How Do You Reheat Egg Muffins?” that tells you how to do it!
Stacy says
These are awesome. I added some jalapenos ????????
I love that idea Stacy! Thank you for coming back to let me know!
Al says
Can I use the muffin papers in the pans if I want.
I haven’t tried that but can’t think of a reason why it wouldn’t work.
Pamela Paris says
I have used the muffin paper. They come out fine.
Kay says
My son loves sausage biscuits and gravy I wonder how these would be if I made gravy from the sausage Grease and he could pour over them
Sounds delicious!
Barb Madson says
Made these this morning and the results are tasteless and greasy., to be expected with the bland turkey sausage and cheese . My husband and I each ate one muffin and tossed the rest. Edible but dIsappointing..
What a bummer, Barb. I really liked these and thought the flavor was great. I’m surprised you found them greasy. Did you drain the fat off the sausage (step 2)?