Muffins that aren’t sweet? Wild. Muffins that have SAUSAGE in them? Even wilder. Also better.
These sausage egg muffins are your new best friend for busy mornings. Make a batch on Sunday. Eat them all week. No fork required. No excuses.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin well.
Cook the Sausage
Brown sausage in a pan over medium heat until cooked through (about 5 minutes). Break it into small crumbles.
Whisk and Fill
In a bowl, whisk eggs with salt and pepper.
Divide cooked sausage evenly among muffin cups. Top with cheese and any veggies.
Pour egg mixture over everything, filling about ¾ full.
Bake
Bake for 12–15 minutes until puffed and set in the middle.
Cool and Store
Let cool in tin for 5 minutes. Run a knife around edges and pop them out.
Eat one now. Save the rest for later.
Summary
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yield: 6 muffins
Difficulty: Easy
Storage Notes
Fridge: Airtight container for up to 5 days. Reheat 30–40 seconds in microwave.
Freezer: Freeze for up to 3 months. Reheat from frozen for 60–90 seconds.
- Pro tip: Make a double batch. You’ll eat them faster than you think.
