Egg Sausage Breakfast Muffins
This post may contain affiliate links. Please read our disclosure policy.
Want a delicious, grab-and-go breakfast to enjoy all week long, with minimal effort? These savory egg sausage breakfast muffins are so easy to make, and even easier to grab on your way out the door!
One reader, Laura, says, “Just made these and they are wonderful! super easy to make and feel they will make for a great grab and go. I was able to get 20 out of the recipe and the kiddos actually ate them! double score! ★★★★★”
These egg sausage breakfast muffins are one of my favorite meal prep breakfasts. They have all the flavors of a classic sausage-and-egg breakfast in a soft, savory muffin that’s easy to make and even easier to grab on busy mornings.
What I love most about this recipe is how practical it is. I spend about 15 minutes putting a batch together on Sunday, and breakfast is ready for the week ahead. They’re hearty, satisfying, freezer-friendly, and don’t even require a muffin tin, making them one of the simplest make-ahead breakfasts in my rotation.
Whether you’re feeding a busy family or just looking for an easy breakfast to have on hand, these savory muffins make mornings feel a whole lot easier. Warm one up on your way out the door, or enjoy a couple with fresh fruit for a breakfast that will keep you going until lunch.
Recipe variations
I love these egg sausage breakfast muffins just the way they are, but I also love throwing a little something extra in every now and again – either just to keep the flavors fresh and interesting, or to use up the last little bit of something from my fridge. Here are some easy variations:
- Extra veggies: Want to use up that last handful of fresh spinach or mushrooms? Some broccoli, grated zucchini, bell peppers, or other vegetables add a boost to these egg sausage breakfast muffins. Roasted sweet potato tastes great in there, too.
- Seasonings: Garlic powder or onion powder can change up the flavor, or hear me out: a pinch of mustard powder adds a tangy twist. Or, a bit of cayenne will kick up the heat!
- Fresh herbs: Fresh parsley, chives, or thyme add a fresh note.
- Cheese swap: Use feta cheese, gruyere, pepper jack cheese, or Swiss cheese instead of cheddar
Store and freeze
How do I store leftovers? The storage instructions for these are simple. Let the muffins cool completely, then place them in a covered container, and keep them in the fridge for up to 4 days.
Can I freeze these? If you want to freeze them, freeze them on a parchment paper-lined baking sheet. Once they’re frozen, transfer them to a freezer-proof container. Thaw in the fridge a day before you want to enjoy them. Reheat them in the oven or microwave.
Egg Sausage Breakfast Muffins Recipe
Ingredients
- 1 teaspoon olive oil
- 1 medium onion (finely minced)
- 1 medium green pepper (finely minced)
- 3 cloves garlic (finely minced)
- 1 lb breakfast sausages (removed from casings)
- 1 tablespoon chili powder
- 1 teaspoon oregano
- ½ teaspoon EACH: salt and pepper
- 6 large eggs
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- ½ cup green onions (chopped)
- 1 ½ cups grated cheddar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Heat the oil in a large frying pan over medium-high heat. Add the onion, pepper, and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the sausages and cook through. Mix in the chili powder, oregano, salt, and pepper. Let cool.1 teaspoon olive oil, 1 medium onion, 1 medium green pepper, 3 cloves garlic, 1 lb breakfast sausages, 1 tablespoon chili powder, 1 teaspoon oregano, ½ teaspoon EACH: salt and pepper
- Add the cooked sausage, eggs, almond flour, baking soda, green onions, and cheese to a bowl and mix well.6 large eggs, 1 ½ cups almond flour, 1 teaspoon baking soda, ½ cup green onions, 1 ½ cups grated cheddar
- Drop the batter by the ¼ cup onto the parchment lined baking sheets. The muffins don't spread much so you can place them fairly close together. Bake for 15 minutes then remove them from the oven.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
So good! How would you recommend re- heating them if you freeze some?
I would thaw it in the fridge overnight and then microwave it briefly in the morning. 🙂
What do you mean by green pepper? Green jalapeño pepper? Green bell pepper?
Yes, 1 green bell pepper. 🙂
These looks wonderful….printing it so I can make it for breakfast next week. Thanks so much.
I hope you love them as much as we do!
Just made these and they are wonderful! super easy to make and feel they will make for a great grab and go. I was able to get 20 out of the recipe and the kiddos actually ate them! double score!
I’m so happy to hear they were a hit!
Haven’t actually got the baking done yet, but I love the concept ;P
I will be using venison mince instead of the sausages and regular flour instead of almond flour… i’ll let you know how it goes.
Good work Kristen!
Good call on the venison mince! Yum!!
Hi Kristen,
Do you think I could make the dough the night before and leave in the fridge to bake in the morning? Or even freeze it for later? Thanks!
I haven’t tried it but I have no doubt that it would work just fine if you made the dough ahead and baked it the next day. 🙂