Sausage Cheese and Egg Breakfast Muffins

Sausage Cheese and Egg Breakfast Muffins

Make these easy sausage, cheese and egg breakfast muffins for a protein-packed, make-ahead breakfast. Perfect for meal prep, busy mornings, and freezer-friendly breakfasts

Sausage, Cheese, and Egg Breakfast Muffins

Yield and Serving Size

• Yield: 12 muffins

• Serving Size: 1 muffin (makes 12 servings)

• Total prep and cook time 45 minutes

Ingredients

• 1 pound breakfast sausage (pork, turkey, or chicken)

• 8 large eggs

• 1/2 cup heavy cream

• 1 cup shredded pepper Jack cheese

• 1/4 cup chopped green onions

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Nonstick cooking spray

Method

1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray.

2. Cook the sausage in a skillet over medium heat, breaking it up with a spatula, until browned and cooked through. Drain any excess fat and set aside to cool slightly.

3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

4. Stir in the cooked sausage, shredded cheese, and green onions (

5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

6. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.

7. Allow them to cool for a few minutes before removing them from the tin. Serve warm. Cool completely before storing them in a sealed container in the refrigerator for up to 5 days.

Tips and Variations

• Use any cheese you like such as pepper jack, mozzarella, or Swiss.

• Add chopped vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition.

• Make these muffins ahead for a quick breakfast throughout the week.

• Freeze extra muffins in an airtight container and reheat them in the microwave as needed.

Serving Suggestions

Pair these sausage, cheese, and egg muffins with fresh fruit or a side of yogurt for a balanced breakfast. They also make a great protein-packed snack any time of day!