If you love savory, protein-packed breakfasts but don’t have time to cook in the morning, these Sausage Egg Muffins are the answer! They’re like mini omelets baked in a muffin tin, making them portable, delicious, and meal-prep friendly.

These muffins are low-carb, keto-friendly, and totally customizable. You can add cheese, veggies, or swap the sausage for bacon—whatever your family loves!

🛒 What You’ll Need

Base Ingredients:

6 large eggs
½ cup milk (or heavy cream for a richer texture)
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
½ tsp onion powder (optional)

Add-Ins:

½ lb breakfast sausage, cooked and crumbled
½ cup shredded cheddar cheese (or your favorite cheese)
¼ cup bell peppers, finely diced (optional)
¼ cup spinach, chopped (optional)
2 tbsp green onions, chopped

👩‍🍳 Pro Tips for the Best Sausage Egg Muffins

Grease the Muffin Tin Well – Eggs tend to stick, so use non-stick spray or silicone liners.
Don’t Overfill – Fill each muffin cup about ¾ full to prevent overflowing.
Let Them Cool Before Removing – This helps them set and release more easily.
Use Pre-Cooked Sausage – This saves time and ensures a better texture.
Add Extra Cheese on Top – For a melty, golden finish!

🔄 Substitutions & Variations

Dairy-Free? Use almond milk or oat milk, and skip the cheese.
Vegetarian? Swap sausage for mushrooms, zucchini, or black beans.
Spicy Kick? Add jalapeños or hot sauce to the mix.
Low-Carb? These muffins are already keto-friendly!

⏳ Make-Ahead & Storage Tips

Fridge: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze for up to 2 months.
Reheat: Microwave for 30 seconds, or bake at 350°F for 5 minutes.

🥣 How to Make Sausage Egg Muffins

1️⃣ Cook the Sausage

In a pan, cook and crumble the sausage over medium heat until browned. Drain excess grease and set aside.

2️⃣ Whisk the Eggs

In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined.

3️⃣ Assemble the Muffins

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin and evenly distribute cooked sausage, cheese, and veggies into each cup. Pour the egg mixture on top until ¾ full.

4️⃣ Bake Until Set

Bake for 18-20 minutes or until the muffins are puffed and set in the center.

5️⃣ Cool & Serve

Let the muffins cool for 5 minutes, then carefully remove them with a butter knife. Serve warm!

🥡 Leftovers & Storage Tips

Fridge: Keep in an airtight container for up to 4 days.
Freeze: Wrap in plastic wrap, then freeze for up to 2 months.
Reheat: Microwave for 30 seconds, or bake at 350°F for 5 minutes.

🎉 Time to Enjoy!

These Sausage Egg Muffins are fluffy, cheesy, and packed with flavor—perfect for meal prepping, quick breakfasts, or even brunch gatherings!

Tried this recipe? Let me know in the comments how you customized yours! 🍳🧀