Cheesy Sausage Egg Muffins — Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner! You’ll want to keep a stash on hand!!
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Sausage, Egg & Cheese Muffins
Years ago, I made these Healthy Egg Muffins. They’ve been a reader favorite over the years.
Everyone from moms of picky toddlers to ladies hosting large brunches in need of something make-ahead-ish have written to tell me how much they love the recipe. I revamped that recipe by taking out the vegetables and adding sausage. You’re welcome.
The sausage is juicy and adds so much flavor. Use precooked sausage or kielbasa. I used smoked turkey sausage because I had it on hand and it keeps them healthier. Green onions add extra flavor and a pop of color.
And let’s not forget about the cheese. Everything is better with cheese!
Ingredients for Sausage Egg Muffins
To make these sausage breakfast muffins, you’ll need the following ingredients:
- Kosher salt and pepper
- Pre-cooked sausage
- Green onions
- Shredded cheese of choice
This is a fairly flexible recipe. You’re welcome to use any shredded cheese you like, whatever pre-cooked sausage you have on hand, and so forth. Just note that heavy cream, half-and-half, or a full-fat non-dairy milk is a must in this recipe.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sausage Egg Muffins
These sausage egg muffin cups require minimal prep work and are easy to throw together at the last minute. Here are the basic recipe steps:
- Whisk together the eggs, milk, and seasonings. Then, add the mix-ins.
- Pour the mixture into a greased 12-cup muffin pan.
- Bake the sausage muffin cups until they’re set, cooked through, and lightly golden.
- Once the baked egg muffins come out of the oven, let them cool for at least 10 minutes before removing from the muffin pan.
Yes, you likely can add sautéed veggies to these sausage breakfast muffins. Just note that you’ll wind up with more egg muffin batter, so you’ll need to bake more than 12 egg muffins.
Make the egg sausage muffins using any kind of pre-cooked sausage you like. I used smoked turkey sausage, but you can use breakfast sausage, Italian sausage, kielbasa, you name it. Either buy it pre-cooked or brown in a skillet before adding to the egg mixture.
Yes! You can make a stash of the sausage and egg muffins and keep them in the fridge for up to a week, or in the freezer for months. They’re easy to reheat for breakfast, lazy brunches, snacks, or breakfast-for-dinner. Just be sure to reheat them from frozen or else they’ll be soggy!
I recommend gently reheating these sausage, egg, and cheese muffins in the microwave for about 30 seconds.
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100-Calorie Cheesy Sausage and Egg Muffins
- 8 large eggs
- ¼ cup skim milk, dairy-free milk, half-and-half, or cream may be substituted
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- one 13-ounce precooked turkey sausage, diced small (another variety of cooked sausage such as pork, beef, pork kielbasa, etc. is okay)
- ½ cup green onions, sliced into thin rounds
- 16 tablespoons shredded cheese blend, divided
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off baked-on food; set pan aside.
- To a large bowl add the eggs, cream, salt, pepper, and whisk well to combine.
- Add the sausage, onions, and stir to combine.
- Using a 1/4-cup measure, evenly fill the cavities of the muffin pan. They will be a solid 3/4 full.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each, or up to 1 1/2 or 2 tablespoons if desired.
- Bake for about 30 minutes, or until muffins are set, cooked through, and are lightly golden. Start checking after 20 minutes because all ovens, pans, etc. vary. The muffins will puff in the oven, but sink upon cooling.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins before serving.
- Muffins will keep airtight for up to 1 week in the fridge or in the freezer for up to 4 months.
- Adapted from 100-Calorie Cheese, Vegetable and Egg Muffins.
Nutrition information is automatically calculated, so should only be used as an approximation.
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