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