Sausage Egg Muffins

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If you are in need of a new meal prep healthy breakfast, I have just the thing! These sausage egg muffins are packed with protein to make for a satisfying breakfast that will keep you going all morning long. They are a comforting spin on this egg muffins recipe.

What Are Sausage Egg Muffins?

These breakfast muffins with sausage and eggs are portable, protein-packed little omelets that are loaded with Italian sausage, eggs, and cheese. Unlike regular baked eggs, which keep the yolk intact, in this version the yolk and whites get whisked together before baking.

Ingredients You’ll Need

This section explains how to choose the best ingredients for egg and sausage muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Ground Italian Sausage – You can use pork sausage, turkey sausage, chicken sausage, or breakfast sausage, but make sure to use raw, ground sausage.
• Eggs – Whole, large eggs. Technically you could use egg whites as well — the ratio is 2.5 egg whites to replace each whole egg.
• Heavy Cream – I like the rich flavor and texture you get from heavy cream, but you can use any milk of choice here, such as almond milk, hemp milk, coconut milk, half and half, or regular milk.
• Cheddar Cheese – Use shredded cheese for convenience or shred your own. Feel free to swap in other cheeses, such as Pepper Jack or mozzarella.
• Sea Salt & Black Pepper

VARIATION: Add veggies.

If you want to add in some vegetables, try some cooked broccoli, mushrooms, spinach, bell peppers, or caramelized onions. See more variations in my main egg muffins post.

How To Make Sausage Egg Muffins

This section shows how to make meal prep sausage and egg muffins, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

1. Brown sausage. In a large skillet over medium-high heat, cook ground sausage until browned, breaking apart with a spoon or spatula.
2. Mix egg mixture. In a large bowl, whisk together eggs, heavy cream, sea salt and black pepper. Stir in cheddar cheese.

3. Fill muffin cups. Line a muffin tin with parchment or silicone muffin liners (or spray with cooking spray if desired) and arrange sausage in the muffin cups. Pour the egg mixture over the sausage.

4. Bake. Place the sausage muffins in the oven and bake until eggs are set. I like to garnish with a little fresh parsley.

Storage Instructions

• Store: Keep sausage egg cups in fridge for 3-5 days.
• Meal prep: Make these ahead and store in refrigerator. They are perfect for meal prep breakfasts.
• Reheat: Warm up sausage egg muffins in a 350 degrees F oven or in the microwave. Be careful not to overheat, or they’ll become dry and rubbery.
• Freeze: Store egg muffins in an airtight container in the freezer for 2-3 months.

More Meal Prep Breakfast Recipes

If you love this easy sausage muffin recipe, you might also like some of these other easy breakfast recipes:

Sausage Breakfast Casserole

Egg Muffin Cups

Strawberry Avocado Smoothie

Chocolate Protein Muffins

5 from 10 votes

Sausage Egg Muffins (4 Ingredients!)

Easy meal prep sausage egg muffins make a delicious and protein-packed breakfast meal, made with just 4 simple ingredients and ready in less than 30 minutes.

Prep: 5 minutes

Cook: 23 minutes

Total: 28 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 12 (adjust to scale recipe)

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Ingredients

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• 1 lb Ground Italian sausage ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• 8 large Eggs ▢
• 1/4 cup Heavy cream (or any milk of choice) ▢
• 3/4 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. In a large skillet over medium-high heat, cook the ground sausage, breaking apart with a wooden spoon, for 8-10 minutes, until browned.

3. Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.

4. Arrange the ground sausage in the muffin cups. Sprinkle cheese on top.

5. Whisk together the eggs, heavy cream, sea salt, and black pepper. Pour the egg mixture into the muffin cups over the sausage.

6. Bake for 15-20 minutes, until the eggs are set.

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Recipe Notes

Serving size: 1 egg muffin

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 220

Fat 16.7g

Protein 13.7g

Total Carbs 1.1g

Net Carbs 1g

Fiber 0.1g

Sugar 0.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Breakfast

Cuisine: American

Keywords: sausage egg muffins

Calories: 220 kcal

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