Egg, Cheese, and Sausage Muffins are savory breakfast cups filled with browned breakfast sausage, tender vegetables, fluffy eggs, and melted cheddar. They bake in a standard muffin pan and have lightly browned edges with soft, moist centers.

Egg, Cheese, and Sausage Muffins finished recipe

These muffins are easy to portion, refrigerate, and reheat, making them practical for make-ahead breakfasts. Cooking the sausage and vegetables before adding them to the egg mixture prevents excess grease and moisture from collecting in the muffin cups.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 28 minutes
Additional Time: 5 minutes
Total Time: 48 minutes
Yield: 12 egg muffins
Servings: 6
Difficulty: Easy

Why You'll Love This Recipe

Browning the sausage before baking develops savory flavor and removes excess fat that could make the muffins greasy.
Cooking the onion and bell pepper briefly softens them and reduces the moisture they release into the eggs.
A small amount of milk keeps the egg mixture tender without making the muffins watery.
Shredded cheddar adds flavor and helps the muffins hold together as they cool.
Resting the baked muffins for 5 minutes allows the centers to finish setting and makes them easier to remove from the pan.

Equipment Needed

Standard 12-cup muffin pan
10-inch skillet
Large mixing bowl
Whisk
Wooden spoon or heat-resistant spatula
1/3-cup measuring cup or ladle
Instant-read thermometer
Wire cooling rack

Ingredients You'll Need

Egg, Cheese, and Sausage Muffins ingredients

Nonstick cooking spray, about 1 teaspoon (5 ml), for the muffin pan
8 ounces (225 g) bulk breakfast sausage
1/2 cup (75 g) finely diced yellow onion
1/2 cup (75 g) finely diced red bell pepper
8 large eggs, about 14 ounces (400 g) without shells
1/3 cup (80 ml) whole milk
1 cup (115 g) shredded sharp cheddar cheese, divided
1/2 teaspoon (3 g) fine salt
1/4 teaspoon (0.5 g) ground black pepper
2 tablespoons (6 g) thinly sliced green onions, optional, for garnish

How to Make Egg, Cheese, and Sausage Muffins

Prepare the Oven and Muffin Pan

Preheat the oven to 350°F (175°C). Coat the cups of a standard 12-cup muffin pan thoroughly with nonstick cooking spray, including the upper edges where the eggs may rise. This ensures that the muffins release easily after baking.

Brown the Sausage

Place the breakfast sausage in a 10-inch skillet over medium heat. Cook for 5 to 7 minutes, breaking it into small crumbles with a spoon. Continue until no pink remains and the sausage reaches 160°F (71°C). This step is crucial for flavor and safety.

Drain Excess Fat

If more than a thin coating of grease remains in the skillet, carefully spoon it out. Excess fat can settle at the bottom of the muffin cups and make the eggs feel oily. Proper drainage helps maintain the muffins’ texture.

Cook the Vegetables

Add the diced onion and bell pepper to the cooked sausage. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion begins to look translucent and the pepper softens slightly. This step enhances the flavor and texture of the muffins.

Whisk the Egg Mixture

Crack the eggs into a large mixing bowl. Add the milk, salt, and black pepper. Whisk until the yolks and whites are completely blended and the mixture looks evenly pale yellow. This ensures a uniform texture throughout the muffins.

Add the Cheese

Stir 3/4 cup (85 g) of the shredded cheddar into the egg mixture. Reserve the remaining 1/4 cup (30 g) for topping. The cheese adds flavor and helps bind the muffins together.

Divide the Sausage Mixture

Spoon the sausage and vegetable mixture evenly among the 12 prepared muffin cups. Each cup should contain approximately 2 tablespoons of filling. This ensures even distribution of flavors in every muffin.

Add the Eggs

Pour or ladle the egg mixture evenly into the muffin cups, filling each about three-quarters full. Stir each cup gently with the tip of a spoon so the sausage and cheese are distributed rather than sitting only at the bottom. This step is important for even cooking.

Top with Cheese

Sprinkle the reserved cheddar evenly over the muffin cups. Keep the cheese mostly inside the edges of each cup to reduce sticking. This adds a delicious cheesy crust on top.

Bake the Muffins

Bake on the center rack for 18 to 21 minutes. The muffins are done when the tops look set, the edges are lightly golden, and the centers no longer ripple when the pan is gently moved. The center of an egg muffin should reach 160°F (71°C) for safe consumption.

Cool Briefly

Egg, Cheese, and Sausage Muffins step 11

Place the pan on a wire rack and let the muffins cool for 5 minutes. They may puff in the oven and settle slightly as they cool; this is normal. Allowing them to rest helps them firm up for easier removal.

Remove and Serve

Egg, Cheese, and Sausage Muffins step Final

Run a thin silicone spatula or butter knife around the edges, then lift the muffins from the pan. Garnish with sliced green onions, if using, and serve warm. This final touch adds freshness and color to the dish.

Helpful Notes

For best results, ensure the sausage is well-drained and the vegetables are cooked before mixing with the eggs.
This prevents watery muffins.

Tips for Success

Grease the muffin pan generously, even when using a nonstick pan, because baked eggs tend to cling around the edges.
Break the sausage into small, evenly sized crumbles so it distributes throughout the muffins.
Drain the sausage well and cook the vegetables before assembly to prevent greasy or watery bottoms.
Do not overfill the muffin cups. The eggs expand as they bake and may spill over the pan.
Remove the muffins when the centers are just set. Overbaking can make the eggs rubbery and cause more moisture to seep out during storage.
Let the muffins rest before removing them so their structure has time to firm.

Storage, Freezing, and Make-Ahead Instructions

Let the egg muffins cool completely, then place them in an airtight container lined with a dry paper towel. Refrigerate for up to 4 days. The paper towel helps absorb moisture that could make the surfaces wet.

Reheat refrigerated muffins in the microwave for 20 to 30 seconds per muffin, or until the center reaches 165°F (74°C). To reheat several at once, place them in a covered baking dish and warm at 325°F (165°C) for 8 to 10 minutes.

To freeze, arrange the cooled muffins on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen in short intervals until hot throughout.

The sausage and vegetable mixture can be cooked up to 2 days ahead and refrigerated in an airtight container. Assemble the egg muffins just before baking so the beaten eggs do not sit with the salty filling for an extended period.

FAQ

Can I make Egg, Cheese, and Sausage Muffins ahead of time?

Yes. Bake and refrigerate them for up to 4 days, or freeze them for up to 2 months. Cool them completely before storing to reduce condensation.

Why did my egg muffins turn watery?

The sausage may not have been drained, the vegetables may have released excess moisture, or the muffins may have been overbaked. Cook the filling first, drain it well, and remove the muffins as soon as the centers are set.

Can I use muffin liners?

Silicone liners work well and release the eggs easily. Paper liners often stick to egg muffins, even when greased, so a well-coated muffin pan or silicone liners are preferable.

Can I add other vegetables?

Yes. Finely chopped mushrooms, spinach, or broccoli can be added, but cook them first and remove excess moisture. Keep the total cooked vegetable volume close to 1 cup (150 g) so the egg mixture still fits in the pan.

Why did the muffins deflate after baking?

Egg muffins naturally puff as hot air and steam expand, then settle as they cool. Significant collapse can occur if they are underbaked or contain too much milk or watery vegetables.