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.

Why You’ll Love This Easy Sausage Muffin Recipe

  • Savory and cheesy flavor
  • Soft and pillowy eggs
  • 4 simple ingredients (plus salt and pepper)
  • Just 2 minutes prep time, 25 minutes total time
  • Almost 14 grams protein per muffin
  • Naturally healthy, low carb, keto, gluten-free, and high in protein
Egg muffins with sausage on a plate.

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.

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.

Sausage egg muffins ingredients.

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.
Browned Italian sausage in a skillet.
Whisked eggs in a bowl.
  1. 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.
Cooked sausage in muffin cups.
Filled sausage egg muffins before baking.
  1. Bake. Place the sausage muffins in the oven and bake until eggs are set. I like to garnish with a little fresh parsley.
Baked sausage egg muffins.

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.
Sausage egg muffin cups on plates.

More Meal Prep Breakfast Recipes

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

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Ingredients

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

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

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

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.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Sausage egg muffin recipe pin.





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