Sausage, Egg & Cheese Muffins are the ultimate grab-and-go breakfast option for busy mornings. With rich, savory flavors and a fluffy, cheesy texture, they make it easy to enjoy a satisfying meal any day of the week. This recipe uses simple ingredients like beef Italian sausage, eggs, and Cabot cheddar cheese to create a delicious, wholesome bite that’s ready in just 30 minutes. These muffins are low in carbs, high in protein, and perfect for meal prep or family breakfasts.
Step-by-Step Recipe for Sausage, Egg & Cheese Muffins
Ingredients You’ll Need
- 1 lb Ground Beef Italian Sausage (Try Applegate Naturals Beef Breakfast Sausage or Pederson’s Natural Farms Beef Sausage)
- 3/4 cup Cabot Cheddar Cheese (shredded) or Tillamook Sharp Cheddar Cheese
- 8 large Eggs
- 1/4 cup Heavy Cream (or milk of your choice, such as Organic Valley Whole Milk or Horizon Organic 2% Milk)
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
These simple ingredients come together beautifully for a perfectly balanced flavor in every bite.
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C).
- Cook the Sausage: In a large skillet over medium-high heat, cook the ground beef sausage, breaking it up with a wooden spoon. Continue cooking for 8–10 minutes until browned and fully cooked.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with parchment paper liners or reusable silicone liners to prevent sticking.
- Fill the Cups: Divide the cooked sausage evenly among the muffin cups, adding about 3 tablespoons per cup. Sprinkle each with a tablespoon of shredded cheddar cheese.
- Mix the Egg Base: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and fluffy.
- Combine and Bake: Pour the egg mixture evenly over the sausage and cheese mixture in each muffin cup.
- Bake to Perfection: Bake for 15–20 minutes or until the muffins are golden and the eggs are set.
- Cool Slightly: Let the muffins cool for 5 minutes before removing from the pan for easier handling.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 12 muffins (1 muffin per serving)
Sausage, Egg & Cheese Muffins
- Total Time: 30 mins
- Yield: 12 muffins
Description
Sausage, Egg & Cheese Muffins are fluffy, protein-packed breakfast bites made with beef sausage, cheddar cheese, and eggs. They’re quick, delicious, and perfect for busy mornings or meal prep.
Ingredients
1 lb Ground Beef Italian Sausage
3/4 cup Cabot or Tillamook Cheddar Cheese (shredded)
8 large Eggs
1/4 cup Heavy Cream or milk of choice (Organic Valley or Horizon)
3/4 tsp Sea Salt
1/2 tsp Black Pepper
Instructions
1. Preheat the oven to 400°F (204°C).
2. In a large skillet over medium-high heat, cook the ground beef sausage, breaking it apart with a wooden spoon, for 8–10 minutes until browned.
3. Line a 12-cup muffin tin with parchment paper liners or silicone liners.
4. Divide the sausage evenly among the muffin cups (about 3 tablespoons per muffin).
5. Sprinkle each with 1 tablespoon of shredded cheddar cheese.
6. In a large bowl, whisk together the eggs, heavy cream, sea salt, and black pepper until smooth.
7. Pour the egg mixture over the sausage in the muffin cups.
8. Bake for 15–20 minutes until the eggs are set and the tops are golden.
9. Cool for 5 minutes before serving.
Notes
Each muffin has around 220 calories, 16.7g fat, 13.7g protein, and 1g net carbs.
Store in the refrigerator for up to 5 days in an airtight container.
Freeze for up to 2 months; reheat in the microwave for 30–40 seconds or in the oven at 350°F (175°C) for 5–7 minutes.
Add chopped veggies like bell peppers or spinach for more color and nutrients.
Use hot sauce like Crystal® or Texas Pete® Original for a mild kick.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Tips and Tricks for Perfect Muffins
Cooking Tips
- For a fluffier texture, beat the eggs until slightly frothy before adding the cream.
- Don’t overfill the muffin cups; leave a little space at the top for the eggs to rise.
- If you prefer a lighter texture, substitute part of the heavy cream with milk.
- Add finely chopped veggies like bell peppers, spinach, or green onions for extra color and nutrients.
Flavor Enhancements
- Swap in Tillamook Mexican Blend Cheese for a rich, melty twist.
- Add a dash of Crystal® Hot Sauce or Texas Pete® Original Hot Sauce for gentle heat.
- Sprinkle a little garlic powder or paprika on top before baking for extra flavor depth.
Notes for Better Results
These Sausage, Egg & Cheese Muffins are great for busy mornings when you need something quick but nourishing. They’re portable, filling, and reheat beautifully. Each muffin has around 220 calories, 16.7g fat, 13.7g protein, and 1g net carbs, making them excellent for low-carb or high-protein meal plans.
You can prepare them ahead of time and store them for several days, making meal prep easy and efficient. For those who enjoy variety, try alternating between cheddar and Swiss cheese options like Organic Valley Baby Swiss Cheese or Sargento Provolone for a different flavor each week.
Storage and Reheating
Refrigeration
Once cooled, place the muffins in an airtight container and store them in the refrigerator for up to 5 days.
Freezing
To freeze, wrap each muffin in plastic wrap or parchment paper, then place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating
Reheat in the microwave for 30–40 seconds or in the oven at 350°F (175°C) for 5–7 minutes. This will help retain their soft, fluffy texture and rich cheesy taste.
Conclusion
Sausage, Egg & Cheese Muffins are a fantastic, protein-packed way to start your day. They’re easy to make, deliciously satisfying, and perfect for busy mornings. With simple ingredients and flexible flavors, they fit into any meal plan and keep well for later. Enjoy every bite of this comforting, cheesy goodness straight from your kitchen.
