Cheesy Sausage and Egg Muffins

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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!!

100-Calorie Cheesy Sausage Baked 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!!

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!

100-Calorie Cheesy Sausage and 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!!

Ingredients for Sausage Egg Muffins

To make these sausage breakfast muffins, you’ll need the following ingredients:

  • Eggs
  • Milk
  • Kosher salt and pepper
  • Pre-cooked sausage
  • Green onions
  • Shredded cheese of choice

Ingredient Substitutions

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.

100-Calorie Cheesy Sausage and 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!!

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:

  1. Whisk together the eggs, milk, and seasonings. Then, add the mix-ins.
  2. Pour the mixture into a greased 12-cup muffin pan.
  3. Bake the sausage muffin cups until they’re set, cooked through, and lightly golden. 
  4. Once the baked egg muffins come out of the oven, let them cool for at least 10 minutes before removing from the muffin pan. 
100-Calorie Cheesy Sausage Baked 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!!

Recipe FAQs

Can I Add Veggies to the Egg Muffins? 

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. 

what type of sausage is best for 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.

Can the Egg muffins be frozen?

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!

How to Reheat Baked Egg Muffins

I recommend gently reheating these sausage, egg, and cheese muffins in the microwave for about 30 seconds.

100-Calorie Cheesy Sausage and 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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4.64 from 11 votes

100-Calorie Cheesy Sausage and Egg Muffins

By Averie Sunshine
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!!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
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Ingredients  

  • 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

Instructions 

  • 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.

Notes

Nutrition

Serving: 1, Calories: 145kcal, Carbohydrates: 1g, Protein: 14g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 161mg, Sodium: 462mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I’m funny about eggs and prefer to mix the cheese into the eggs. U know, in it not on it. What do u think the measurement would be if I just mixed it in?

    1. I recommend using half-and-half or cream, not a non-dairy milk alternative, and not skim milk, because they won’t give the same fluff to the eggs and the final texture will be different.

  2. I really need to make a batch of these this weekend. I always forget and never feel like making eggs every morning!

    1. This is the type of thing I think? that Jordan would like and they keep great in the fridge! They’re even good at room temp, i.e. lunch boxes, at least Skylar thinks so :)

  3. These look fantastic–sausage and eggs in any form is always good! I have a relatively new silicone muffin pan and I haven’t tried it out yet on anything like this so I hope it performs well from a non stick perspective.

    1. I used a regular pan that I just sprayed the heck out of, but if you have a silicone pan, it will be even better. The perfect recipe to break it in with!