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.)
Bj says
Can these muffins be made up and cooked the next morning?
Yes, you could make the batter the night before.
Amanda says
How long do the egg muffins store good for?
This will last for three to five days in the refrigerator, but they freeze really well.
Pat Treml says
I made these muffins for a Easter Day Brunch. Everyone loved them, and they were so easy to make!
Julia says
I was excited to make this recipe. My question is it was so pretty when they came out of the oven. Then as they cooled they started to shrivel up on me. I mean in minutes this happened. Any suggestions on how to to pretty them up or stop the shriveling from happening? Other than that it went really well. Taking them to work in the morning. Wish me 🤞 luck.
I’m not quite sure. The muffins you see in the picture are cooled.
Marcia Anderson says
I thought it had a crust,,, but after reading the ingredient list, I see no crusty ingredients! Hooray! I’m going to try making these next week when I need to make a breakfast for the ladies at a sewing retreat! I think it will win over the french toast casserole we’ve been served the past few years!
I hope everyone loves them!
John says
Do you put sausage mixture on bottom of time liner and then egg and sprinkle with shredded cheese, or put whole mixture in liner.
Thanks
In step three, you combine everything and then you put it in the muffin tin to bake.
MARIE TALARY says
how much milk to add to the eggs for the egg and ham muffind
You can read the full recipe here: Ham and Cheese Egg Muffins. If you hit the jump to the recipe button at the top it will take you right to it.
Linda says
I am making egg, sausage and cheese muffins for my SS class Sunday. I am changing it a tad. I don’t have any red bell pepper m, which I love and am not sure adding the onion. I probably will. I will layer the beaten egg on bottom, top that with cooked sausage and top with cheddar and mozzarella cheese. Hope it comes out delicious.
Cindy Walker says
I made this recipe today. I cut the recipe in half and added 1/4 cup cream. Sprayed muffin tin well and they came out very easily. My husband ate two right away and said they were yummy. I can tell they will not last long!
I’m so glad you liked them!
Mindy says
I used silicone muffin cups and making and removing these was a breeze! Great breakfast idea for my 3 year old grandson and Keto son-in-law.
I’m so glad you liked these as much as we do!