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Easy Make-Ahead Breakfast Egg Muffins with Sausage and Cheese

make-ahead breakfast egg muffins - featured image
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These egg muffins are a quick, hearty, and protein-packed breakfast option perfect for busy mornings. Made with sausage, cheese, and eggs, they are easy to prepare ahead and reheat for a convenient meal.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • ½ cup (120 ml) milk (whole or 2%)
  • 8 oz (225 g) breakfast sausage, pre-cooked and crumbled
  • 1 cup (100 g) shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: ½ cup finely chopped bell peppers, green onions, or spinach
  • Non-stick cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin generously with non-stick spray or line with muffin liners.
  2. Cook and crumble the sausage in a skillet over medium heat until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside to cool slightly.
  3. In a medium bowl, whisk together 8 large eggs and ½ cup (120 ml) milk until smooth and slightly frothy.
  4. Stir in ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, adjusting to taste.
  5. Add the cooked sausage, 1 cup shredded cheddar cheese, and any optional veggies. Stir gently to combine evenly.
  6. Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full to avoid spilling.
  7. Bake for 20-25 minutes, checking doneness by inserting a toothpick in the center; it should come out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Notes

Do not overfill muffin cups beyond ¾ to prevent spilling and uneven cooking. Use room temperature eggs for even texture. Pre-cook and drain sausage to avoid soggy muffins. Muffins reheat well in microwave (30-45 seconds) or toaster oven (10 minutes at 350°F). For variations, try different cheeses or add veggies finely chopped. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: egg muffins, breakfast, make-ahead, sausage, cheese, easy breakfast, protein-packed, quick breakfast

Find it online: https://yumnode.com/easy-make-ahead-breakfast-egg-muffins-with-sausage-and-cheese-recipe-for-busy-mornings/