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Servings

12 muffins. Use pork breakfast sausage for a traditional flavour, or substitute turkey, chicken or plant-based sausage according to preference. 1×

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Serves 12 muffins. Use pork breakfast sausage for a traditional flavour, or substitute turkey, chicken or plant-based sausage according to preference.Prep 15 minCook 22 minTotal 37 min

Ingredients

• Cooking spray or 1 teaspoon neutral oil, for greasing
• 225 g (½ lb) breakfast sausage, casings removed if necessary
• ½ medium onion, finely chopped
• ½ medium bell pepper, finely diced
• 12 large eggs
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 85 g (¾ cup) shredded cheddar cheese, divided
• 2 tablespoons chopped green onions, optional

Method

1. The muffins are most reliable when the sausage and vegetables are cooked before they are added to the eggs.
2. This removes excess moisture and prevents the vegetables from releasing water into the muffin cups during baking.
3. A standard metal 12-cup muffin pan works well.
4. Grease it thoroughly, including the upper edges of each cup.
5. Egg mixtures adhere firmly to ungreased surfaces.
6. For consistent results, distribute the filling evenly before adding the eggs.
7. A large spoon or measuring cup makes this easier.
8. Each cup should be approximately two-thirds full, leaving room for the eggs to expand slightly.

Sausage Egg & Cheese Breakfast Muffins

These sausage, egg and cheese breakfast muffins are designed for practical breakfasts. Each muffin contains cooked breakfast sausage, seasoned egg, vegetables and cheddar cheese. They can be served immediately, packed for a commute, or refrigerated for several days.

The method is straightforward. Cook the sausage first, combine the filling with whisked eggs, divide the mixture between a muffin pan, and bake until the centers are set. There is no pastry and no separate breakfast sandwich assembly.

The recipe makes 12 muffins. Use pork breakfast sausage for a traditional flavour, or substitute turkey, chicken or plant-based sausage according to preference.

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Preparation

The muffins are most reliable when the sausage and vegetables are cooked before they are added to the eggs. This removes excess moisture and prevents the vegetables from releasing water into the muffin cups during baking.

A standard metal 12-cup muffin pan works well. Grease it thoroughly, including the upper edges of each cup. Egg mixtures adhere firmly to ungreased surfaces.

For consistent results, distribute the filling evenly before adding the eggs. A large spoon or measuring cup makes this easier. Each cup should be approximately two-thirds full, leaving room for the eggs to expand slightly.

Recipe

Sausage Egg & Cheese Breakfast Muffins

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
Category: Breakfast
Cuisine: American-style
Method: Baking

Ingredients

• Cooking spray or 1 teaspoon neutral oil, for greasing
• 225 g (½ lb) breakfast sausage, casings removed if necessary
• ½ medium onion, finely chopped
• ½ medium bell pepper, finely diced
• 12 large eggs
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 85 g (¾ cup) shredded cheddar cheese, divided
• 2 tablespoons chopped green onions, optional

Method

1. Heat the oven. Preheat the oven to 175°C (350°F). Grease a 12-cup muffin pan thoroughly with cooking spray or oil.

2. Cook the sausage. Place the sausage in a large skillet over medium heat. Cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until no pink remains. For ground pork sausage, check that it reaches 71°C (160°F). Drain excess fat.

3. Cook the vegetables. Add the onion and bell pepper to the skillet. Cook for 3–4 minutes, stirring occasionally, until slightly softened. Remove the skillet from the heat and allow the mixture to cool for several minutes.

4. Whisk the eggs. Crack the eggs into a large bowl. Add the salt, black pepper and garlic powder. Whisk until the yolks and whites are fully combined.

5. Combine the filling. Stir the cooked sausage, vegetables, green onions if using, and ½ cup of the cheddar into the eggs.

6. Fill the pan. Divide the mixture evenly among the prepared muffin cups. Fill each cup no more than two-thirds full. Sprinkle the remaining cheddar over the tops.

1. Bake. Place the pan in the oven and bake for 20–25 minutes, or until the muffins are puffed, the centers are set, and no liquid egg remains. The internal temperature should reach 71°C (160°F).

2. Rest and serve. Leave the muffins in the pan for 5 minutes. Run a thin knife around the edges if needed, then lift them out. Serve warm.

Tips

• Grease thoroughly. Egg mixtures can stick even to non-stick pans. Spray the sides and base of every cup.
• Drain the sausage. Excess fat can make the muffins greasy and interfere with their structure.
• Cool the filling briefly. Very hot sausage can begin cooking the eggs before the mixture reaches the oven.
• Do not overfill. The egg mixture expands as it bakes and can spill over the pan.
• Avoid overbaking. Remove the muffins as soon as the centers are set. Excessive baking produces a firm, rubbery texture.
• Use an instant-read thermometer. A thermometer inserted into the center of a muffin is the most reliable way to verify doneness.
• Expect slight deflation. The muffins will rise in the oven and settle slightly as they cool. This is normal.

Variations

Turkey sausage muffins

Replace the pork sausage with an equal quantity of cooked turkey sausage. Turkey sausage can be leaner, so add a small amount of oil to the skillet if the vegetables begin to catch.

Spinach and feta

Replace the cheddar with crumbled feta and add 60 g (2 oz) of finely chopped spinach. Cook the spinach with the onion and pepper until wilted, then drain any visible liquid before combining it with the eggs.

Tomato and basil

Add 100 g (½ cup) halved cherry tomatoes and 2 tablespoons of chopped fresh basil. Cook the tomatoes briefly before adding them so their moisture does not make the muffins watery.

Spicy breakfast muffins

Use hot sausage, or add ¼ teaspoon of red pepper flakes and a few drops of hot sauce to the egg mixture. Pepper jack can replace the cheddar.

Ham and broccoli

Replace the sausage with 150 g (5 oz) diced cooked ham. Add 75 g (½ cup) finely chopped steamed broccoli, ensuring it is well drained before use.

Dairy-free muffins

Use a dairy-free shredded cheese alternative or omit the cheese. Add extra vegetables, herbs or cooked sausage to maintain the volume of the filling.

Storage

Allow the muffins to cool briefly, then refrigerate them in an airtight container. Perishable cooked foods should be refrigerated within 2 hours, or within 1 hour when the surrounding temperature is above 32°C (90°F).

Store the muffins in the refrigerator for up to 3–4 days. Reheat refrigerated muffins in the microwave for 30–60 seconds, or in a 175°C (350°F) oven until hot throughout.

To freeze, cool the muffins completely and wrap them individually or place them in a freezer-safe container. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat until the center reaches 74°C (165°F).

For official temperature guidance, consult the USDA FSIS safe temperature chart and FoodSafety.gov safe minimum internal temperatures.

FAQ

Can I make these breakfast muffins ahead of time?

Yes. Bake the muffins up to 3 days ahead and store them in the refrigerator. Reheat only the number required for each serving.

Why are my egg muffins watery?

The most common causes are excess moisture from vegetables or undercooked sausage. Cook vegetables before adding them, drain the sausage, and avoid adding large amounts of fresh tomato or frozen spinach without draining it.

Can I use liquid egg instead of whole eggs?

Yes. Use approximately 600 ml (2½ cups) of liquid egg for 12 large eggs. Check the product instructions, as the volume and cooking behaviour can vary between brands.

Can I bake these without sausage?

Yes. Omit the sausage and add cooked mushrooms, spinach, broccoli, ham or additional peppers. Cook and drain high-moisture vegetables before adding them to the eggs.

How do I stop the muffins from sticking?

Grease the pan generously before filling it. A silicone muffin pan or silicone liners can also reduce sticking. Allow the muffins to rest for 5 minutes after baking before removing them.

Are these suitable for freezing?

Yes. Once fully cooled, wrap the muffins individually and freeze them in an airtight container. Thaw in the refrigerator and reheat until hot throughout.

Serving

Serve the muffins with fresh fruit, toast, roasted potatoes or a simple green salad. They are also suitable for packed breakfasts because they can be eaten warm or at room temperature for immediate service.

For a sharper finish, add hot sauce, chopped chives or a small spoonful of salsa immediately before serving. Keep additional toppings separate when storing the muffins.