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.)
Sheila says
Thank you for this recipe. I have made these several times and because I can’t eat I have added other items from fresh finely diced jalapeño and/or fresh chopped basil and/ or fresh diced tomatoes . Have also used one Drained can of Rol-Tel.
I highly recommend this recipe!
Sheila says
*cant eat onions because of IBS.
I’m so glad you like these, Sheila! They are definitely a flexible recipe!
Susan says
Hi Lisa,
Can you add hash browns to this recipe? If so, do I cook them first and how much would you recommend.
Hi Susan! I’m sorry, I haven’t tried this recipe with hash browns. If I was trying that, I wouldn’t cook them first. I would just thaw them, and drain them well. Then I would probably add 2 cups. Again, I haven’t tried it, so I can tell you for sure if that would be delicious, but that’s where I would start if I was developing that recipe.
Ginny says
Why so many eggs wow that would feed a army. I think a dozen would be plenty…
It works out to about 1 egg a muffin. I’m not sure you would be happy with the consistency of the muffins if you cut down the number of eggs.
Carol says
How many eggs and how much cheese for half pound sausage
If you are only using half a pound of sausage you will want to cut all the rest of the ingredients in half too.
Desiré Horlock says
Thank you, glad we have met. 🤗 I am from Pretoria, South Africa. Going to try out your recipes😉😁🌸🌸
I hope you enjoy them!
Cindy says
What temperature
Hi Cindy! As it mentions in step 1, you will want to preheat your oven to 350 degrees.
Jannet says
I am so excited to try this recipe! I have a large brood and nothing says easy like egg muffins and thanks so much for the idea. ^_^
I hope the whole brood enjoys them!
Dawn says
Hello,
I am curious why you have to cook the sausage first. Wouldn’t it be fully cooked by being in the oven for 25 minutes? I’m trying to cut all my prep time that I can.
Thanks!
Uncooked sausage is just really hard to work with. Would it cook in the 25 minutes? Most likely. But it would be incredibly difficult to deal with in the batter uncooked, so that is the reason it is cooked first.
Marie says
If you add a cup of cottage cheese 12 eggs makes 24 muffins, also makes them more moist and protein-packed
Corinna says
Wonderful recipe with so many add in options to fit individual tastes and dietary needs.
I used silicon baking cups to easily remove them. Thanks for the recipe.
I’m so glad you liked it!