Cheese and Sausage Egg Muffins Recipe

You know those mornings when you hit snooze one too many times, and breakfast becomes a granola bar you found in the backseat? Yeah… we’ve all been there.

That’s exactly why I swear by these Cheese and Sausage Egg Muffins. They’re not just another “make-ahead” breakfast, they’re a warm, protein-packed lifesaver that tastes like something you meant to cook. And the best part? They’re done in 35 minutes flat, freeze like a dream, and reheat with zero effort.

Whether you’re trying to eat better, save time, or just keep your morning chaos to a minimum, these muffins have your back. Each bite is fluffy, savory, and loaded with cheesy sausage goodness without the guilt (just 140 calories per muffin, FYI).

In this recipe, I’ll show you:

• How to whip up a double batch in under an hour
• Easy swaps if you’re out of sausage or want to go veggie
• How to store and reheat them so they taste freshly baked every time

So let’s ditch the cereal routine, shall we?

Why You’ll Fall for These Cheese and Sausage Egg Muffins

Okay, real talk how many times have you skipped breakfast and called coffee “enough”? It happens. That’s why these cheese and sausage egg muffins are more than a recipe, they’re a breakfast reset button.

Here’s the thing: they’re not trying to be flashy. They’re just dependable. Comforting. And they check every box that matters on a weekday morning.

👉 Looking for more comforting morning ideas? Check out our Apple Breakfast Recipes for naturally sweet and filling options.

• Effortless Prep: You can throw these together in one bowl, one pan, and about 10 minutes no chef hat required.
• Freezer-Friendly + Fridge-Proof: These egg muffins don’t just last; they thrive. They hold up beautifully for days, making meal prep actually feel worth it.
• Crowd-Pleaser Level 10: From toddlers to teens to that partner who never likes anything “healthy,” everyone devours these.
• Packed with Protein, Light on Guilt: Each muffin is only 140 calories, but it’s got the satisfying bite of sausage, the richness of cheese, and the energy to keep you going.👉 Protein and Health – Harvard School of Public Health.
• Totally Customizable: You can switch the sausage for turkey, add spinach, swap cheddar for feta, whatever’s in the fridge, these muffins play along.

And let’s be honest: biting into a warm, cheesy, sausage-studded muffin feels way better than cold cereal or a rushed granola bar.

What Makes the Texture So Good?

There’s this moment when the edges crisp up slightly and the center stays soft and fluffy that turns these cheese and sausage egg muffins into something magical. They’re like mini frittatas with soul.

Are They Really Good for Meal Prep?

Not just good ideal. These muffins were made for busy weeks. Bake, store, reheat, repeat. No more excuses for skipping breakfast.

What You’ll Need to Make Cheese and Sausage Egg Muffins

Let’s skip the fluff: these cheese and sausage egg muffins aren’t trying to be gourmet, they’re built to get the job done, taste amazing, and not leave you with a sink full of dishes.

The ingredient list is short, practical, and pantry-friendly:

• 1 pound breakfast sausage
  • Any kind you like classic pork, turkey, spicy. Just cook it through before mixing it in.
• 24 large eggs
  • Sounds like a lot, but you’re making a full tray of protein-packed muffins. You’ll be glad you did.👉 Learn more about egg nutrition – they’re protein-rich, vitamin-packed, and incredibly versatile.
• 1 medium onion (chopped)
  • Adds a mellow savory flavor that balances the richness of the eggs and sausage.
• 1 medium red bell pepper (diced)
  • For that pop of color and light crunch. You can sub in green peppers or skip it entirely if you’re not a fan.
• 1 tsp salt, ½ tsp black pepper
  • Just enough to season the base without overpowering it.
• ½ tsp garlic powder
  • Because bland breakfasts are the enemy and garlic always wins.
• 1½ cups shredded cheddar cheese
  • The melty, cheesy heart of every bite. Sharp cheddar is best, but you can mix things up with pepper jack or even Swiss.

👉 Want something heartier to serve on the side? Try our Mexican Potatoes Breakfast Recipe for a spicy, crispy companion.

Can I Change Things Up?

Definitely. These egg muffins are meant to flex with your cravings (or whatever’s in your fridge):

• Swap sausage with crumbled bacon or veggie sausage
• Add chopped spinach, mushrooms, or jalapeños
• Use feta, gouda, or mozzarella instead of cheddar

As long as you don’t overload the mixture, the cheese and sausage egg muffins will bake up beautifully no matter how you remix them.

Step-by-Step: How to Make Cheese and Sausage Egg Muffins

Making these cheese and sausage egg muffins is the kitchen equivalent of setting up a week of wins. No drama, no weird steps just straightforward breakfast prep that actually pays off.

Step 1: Get That Oven Going

Go ahead and set your oven to 350°F. While it’s heating, grab two 12-cup muffin tins and spray them down like, really spray them. Egg has this thing where it clings like it’s trying to ruin your day, so don’t hold back.

Step 2: Brown the Sausage

In a skillet over medium heat, crumble and cook your sausage until it’s fully browned. Drain the excess grease (you don’t want it soaking into the muffins). Set the pan aside—let it cool down a bit while you prep the rest.

Step 3: Whisk & Combine

Crack all 24 eggs into a big bowl and whisk them until the yolks and whites are totally blended. Toss in your chopped onion, red bell pepper, salt, black pepper, garlic powder, the cooked sausage, and 1 cup of cheddar cheese. Stir gently but thoroughly no one wants a cheese-less muffin.

Step 4: Fill the Muffin Cups

Use a ⅓-cup scoop or measuring cup to portion the mixture into your prepared tins. Try to keep each cup just under the rim they’ll puff a bit. Sprinkle the remaining cheese on top like you mean it.

Step 5: Bake & Set

Bake for 20 to 25 minutes. Keep an eye on them after 20 your oven might run hot or cold. You’ll know they’re ready when the tops look golden and slightly puffed, and the centers don’t jiggle.

Not Sure They’re Done?

Stick a toothpick in the middle of one. If it comes out clean or with just a few cheesy crumbs they’re good to go. Let them rest in the pan for 5 minutes before lifting out (they firm up and release easier this way).

What if They’re Still a Bit Jiggly?

That’s okay. Let them sit in the pan for 5–10 minutes once you pull them out. They’ll firm up as they cool and release way easier.

Customization Ideas for Cheese and Sausage Egg Muffins

Let’s be realno one wants to eat the exact same thing five mornings in a row. The beauty of cheese and sausage egg muffins is how easily they flex to fit your mood, cravings, or fridge situation.

Think of this recipe as a solid starting point. From here, you can build whatever flavor combo hits right.

Swap the Meat

Don’t feel locked into sausage. Try these twists:

• Bacon crumbles – smoky and classic
• Diced ham – especially good with Swiss cheese
• Turkey sausage or veggie sausage – lighter but still packed with flavor
• Chorizo – for a spicy kick (just reduce the salt elsewhere)

Add Some Greens or Veggies

You’ve got eggsVnow bring in the color:

• Spinach (fresh or frozen, chopped)
• Diced tomatoes (but go light—they’re juicy)
• Mushrooms, green onions, jalapeños
• Broccoli or zucchini (finely chopped)

If it sounds good in an omelet, it probably belongs in these muffins.

Play With Cheese

Cheddar is reliable, but these pairings are worth trying:

• Feta + spinach
• Pepper jack + chorizo
• Mozzarella + tomato + basil (a little mini caprese vibe)
• Gouda + caramelized onions (if you’re feeling fancy)

Want to Go Low Carb or Keto?

Good news: they already are. But if you want to lean in harder:

• Skip starchy veggies like corn or potatoes
• Load up on protein and fat: bacon, heavy cream, extra cheese
• Add chia seeds or hemp hearts for texture + fiber

How Many Variations Can I Make in One Batch?

Honestly? As many as you’ve got muffin cups. Just divide the base egg mixture and stir in different fillings per row. It’s like a breakfast buffet but portable.

What’s Really in a Cheese and Sausage Egg Muffin?

Let’s talk numbers but in a way that actually matters.

If you’re someone who thinks about what goes into your body without obsessing over every decimal, here’s the gist: each of these cheese and sausage egg muffins is light, protein-packed, and filling enough to carry you through the a.m. chaos.

Here’s the real-world breakdown (per muffin):

• Calories: about 140
• 👉 Mayo Clinic offers a deeper dive into how to think about calories in your diet.
• Protein: roughly 9g
• Fat: ~10g
• Carbs: barely 1g
• Sugar: basically zero
• Sodium: in the mid-200s (depends on your sausage)
• Cholesterol: around 165mg

Okay, but are they actually “healthy”?

That depends on your definition and what you’re comparing them to.

• Compared to a sugary muffin or drive-thru breakfast sandwich? 100% yes.
• Compared to a green smoothie or a bowl of oats? Depends on your goals.

They’re high in protein, super low in carbs, and free of weird processed stuff (you made them yourself, after all). And if you want to lighten things up, try:

• Swapping half the eggs for egg whites
• Using turkey sausage instead of pork
• Adding in fiber-rich veggies like spinach or mushrooms

So yeah they’re a solid, balanced breakfast that won’t leave you starving by 10 a.m. And they taste like food you actually want to eat. That counts too.

FAQ: Cheese and Sausage Egg Muffins

Final Thoughts: Ready to Make a Batch?

If you’ve ever rolled out of bed wondering what on earth you’re going to eat or if skipping breakfast has become a sad little habit these cheese and sausage egg muffins might be your new favorite fix.

They’re quick. They’re adaptable. And they taste like something you meant to make, even if you’re still half-asleep while eating them.

More than anything, they’re a reminder that breakfast doesn’t have to be complicated to be good. A few simple ingredients, 30ish minutes of your time, and boom you’ve got a fridge full of feel-good fuel that actually holds up all week.

So go ahead make a batch. Play with the fillings. Freeze a few. And if you end up eating one as a midnight snack? Honestly, same.

👉 Want a sweet treat to go with it? These No-Bake Pumpkin Cheesecake Balls are just as make-ahead and satisfying.