Full of veggies and packed with protein, these Sausage Egg Muffins are an easy-to-make healthy breakfast. Enjoy these fresh out of the oven, or meal prep them for quick grab-and-go breakfasts. These egg muffins are gluten-free a with dairy-free option. There are also seasonal vegetable options to mix up your flavors and vary your veggie intake.
We rely heavily on egg muffins, egg bakes, and frittatas for quick and easy breakfasts on the go. Egg muffins are great because they’re already portioned for you. I like to make a muffin tin of 12 each week, and keep them in the fridge for last-minute breakfasts and lunches.
They’re one staple that’s become a part of meal prepping for us. For more meal prep inspiration, check out How I Meal Prep For the Week.
Most of the time we meal prep just simple things ahead of time. And cooked protein is always on the menu. It’s simple, but having healthy protein-packed options on hand has been a game changer for us.
Ingredients & Substitutions
- Eggs – make up the base of egg muffins, and there isn’t a good substitute. Use the best farm-fresh eggs you can for the best golden color and great flavor.
- Sausage – breakfast sausage, either maple or sage both work great. We also really like to use chorizo in these for extra flavor. If you use chorizo, you want to look for the fresh bulk chorizo, not the cured kind. You can also dice up 1/2 pound of bacon and cook it until crispy. You’ll want to drain off some of the grease. Turkey sausage and pork sausage both work. If you use a turkey sausage, be careful not to overcook it because it dries out.
- Optional cheese – grated cheddar cheese, crumbled feta cheese, grated pepper jack, or pretty much any flavorful cheese you can think of works in these egg muffins. If you like goat cheese, it’s fantastic in these.
- Spinach – or grated zucchini both work in these egg muffins. I use fresh spinach for fall, winter, and spring. And I use zucchini in the height of summer.
- Red bell pepper – fresh bell pepper, jarred roasted red peppers, or tomato all work in this recipe. If you use jarred pepper or tomato, stir them into the egg mixture, don’t cook them before. Also, it’s important to note that the bell pepper keeps in the fridge better than tomato. I love fresh tomato chunks in these egg muffins, but it doesn’t keep well for more than 1-2 days in the fridge.
- Onion – red onion, white, or yellow onion all work here. You can also use thinly sliced green onions or even chives if you have an herb garden. Add them to the egg mixture rather than sautéing.
- Optional basil – freshly chopped basil adds nice flavor to these egg muffins when you have it, but it’s not necessary.
How to make this recipe step by step
Step 2: Whisk the eggs together with the sea salt and pepper to completely combine. Set the egg mixture aside. The salt will begin to break down the egg white and you can whisk it again before adding the other ingredients.
Or blend the eggs in a blender to completely combine the egg whites in for no white spots in your egg muffins.
Step 3: In a large skillet (9″), cook the sausage over medium-high heat, using a utensil to break it up into small bites.
When the sausage is almost done, add the diced onion and bell pepper to the pan.
Step 4: Cook stirring often until the onion and bell pepper have begun to soften, 3-4 minutes.
Turn the heat off and add the spinach, stir until combined and barely wilted.
Step 5: Add the sausage mixture to the egg mixture along with the cheese if you’re using it, and stir to combine.
Step 6: Pour the egg mixture into a well-greased muffin pan using a spatula to move both ingredients and egg mixture into the muffin cups.
Fill 3/4 full in each muffin cup. If there is any leftover mixture you can cook it separately in a well-greased ramekin or scramble it on the stovetop. There usually isn’t any leftover mixture unless the eggs are really large.
Ways to serve this
- Add fresh fruit with these Sausage Egg Muffins for a simple breakfast. In the colder months, try my Winter Fruit Salad.
- Try these with my Fruit and Yogurt Parfaits.
- While you’re baking make a batch of my Blueberry Muffins, Banana Muffins, or Pumpkin Muffins to go along with these egg muffins for breakfast.
FAQ’s
There are 2 ways to make sure your egg muffins don’t stick. First, a good quality muffin pan that isn’t old will help a lot, and secondly, you need to grease the pan really well. You can also use paper liners / cupcake liners that have been sprayed if your muffin pan has seen better days.
Egg muffins have a slightly spongy texture when baked, this is completely normal. If you want a different texture, I suggest scrambled eggs or making quiche which has more added fat and a smoother texture.
Storing leftovers
- To store – place any leftover egg muffins into an airtight container and refrigerate for 4-5 days.
- Make ahead – these can be made ahead for grab-and-go breakfasts or snacks. Eat them cold, room temperature, or reheat as directed below.
- Reheating – you can reheat egg muffins gently at 225ºF in the oven for about 10 minutes or microwave.
- To freeze – egg muffins can be frozen, but I personally don’t think the texture is great. The veggies tend to be watery when they thaw.
Tips & Tricks
- Be sure to grease the muffin tin really well. You can use olive oil, avocado oil, butter, or oil spray. Egg muffins will definitely stick if your muffin tin isn’t well-greased.
- If your muffin tin has ‘seen better days’ try lining the muffin tin with paper liners to prevent sticking.
- Mix up the flavor combination with the variations listed in the recipe. Try chorizo sausage with cilantro or basil. Or use maple sausage and no fresh herbs. Or add some fresh basil if you have it on hand.
- Instead of fresh herbs, try 1/2 tsp of Italian seasoning or Herbs De Provence.
- The baking time varies slightly depending on how warm the sausage onion mixture is when it’s mixed into the eggs. You’ll know they’re done when they’ve puffed up in the middle.
Dietary Options & Substitutions
- Dairy-free – omit the cheese or use dairy-free cheese of your choice. Also, check the ingredient labels to make sure your sausage is dairy-free, some brands contain cheese or dairy product.
- Paleo & Whole30 – omit the cheese and check the ingredient labels on whatever sausage you choose. Many brands of sausage contain sugar and additives.
Protein Breakfast Recipe Inspiration
I really hope you enjoy these Sausage Egg Muffins! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Sausage Egg Muffins
INGREDIENTS
- 10 eggs
- 1/2 tsp sea salt - or to taste
- 1/2 tsp freshly ground black pepper
- 8 ounces bulk sausage - maple breakfast sausage, sage sausage, or chorizo, see notes
- 1/2 cup minced red onion - about 1/2 medium onion
- 1/2 cup diced bell pepper - diced tomatoes
- 2 cup baby spinach - roughly chopped, or 1 cup grated zucchini
- 1/4 cup chopped fresh basil - optional
- 1 cup cheddar cheese - or 1/2 cup feta, or goat cheese, optional
INSTRUCTIONS
- Preheat the oven to 350ºF and grease a muffin tin well.
- Whisk together the eggs, sea salt, and pepper until well combined. Set the egg mixture aside. You can also blend the egg mixture to make sure there are no white spots in your egg muffins.
- Brown the sausage over medium-high heat in a 9" cast iron skillet. When the sausage is almost done, add the onions and bell pepper, cook for 3-4 minutes to soften.
- Add the spinach and cook until barely wilted, remove the pan from the heat.
- If you use the zucchini and tomatoes, add them to the egg mixture without cooking.
- Combine the egg mixture with the sausage mixture. Add the optional basil and cheese and stir to combine.
- Divide the egg mixture evenly between the 12 prepared muffin cups, but don't fill them over 3/4 full. If you have some extra, pour it into lightly greased ramekin(s) to bake alongside the muffin tin.
- Bake the egg muffins for 20-25 minutes or until puffed in the middle and no longer runny.
- Let the egg muffins cool slightly before carefully removing them from the pan to serve. Or if you’re planning on refrigerating them for future breakfasts, cool until they pull away from the sides of the pan before removing them for storage.
NOTES
nutrition facts
This post was originally published in 2017 and updated in 2024 with new photos, tips, and information.
So handy and delish. I substituted fresh salsa from deli instead of the red onion and diced bell pepper, tomatoes. Has a little more zip which seemed to be a hit!!
Thanks for the great recipe!
I’m so glad to hear you enjoyed it and that it was a hit! Also thanks so much for the salsa tip, I’ll definitely be trying that out!
Kari,
Thank you for all your wonderful wholesome recipes!
Can these egg muffins be frozen, especially with holiday season coming ?
You can usually freeze egg muffins and then lightly reheat them, however I haven’t actually frozen this particular recipe even thought I’ve frozen lots of different eggs muffins, so I can’t say for sure. I sure hope you enjoy these, and be sure to let me know if you have anymore questions!
I’m not a fan of Chorizo. could I use another type of sausage ?
Yes, you can use any other sausage you’d like, I’d suggest starting with mild Italian or any type of breakfast sausage!
These look fantastic! How do you reheat them?
I have a very small oven that I reheat them in at 250ºF for about 5 minutes, then I turn the oven off and let them finish warming up in the residual heat for another 5-10 minutes or so. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!
These look fantastic – always mesmerised by your photos! Yum!
Thanks so much, I really appreciate that! 🙂