Egg Sausage Breakfast Muffins
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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! ★★★★★”
I know, sausage muffins might sound a little unexpected. We’re so used to muffins being sweet, but these savory ones are here to change your breakfast routine for the better. They taste like a soft sausage patty, packed with classic breakfast flavors, and they’re surprisingly one of the easiest breakfasts you can make.
What really sold me is how convenient they are. They’re perfect for grab-and-go mornings, save a ton of time, and make meal prep a breeze — I spend about 15 minutes on a Sunday and have breakfast ready for the week. They’re also effortless to make, and you don’t even need a muffin tin, which somehow makes them even better.
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
- Protein: Bacon bits or ham can complement the sausage for a savory boost of protein. You could also use crumbled tofu.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
How do I store leftover breakfast sausage and egg muffins?
The storage instructions for these are simple. Let the muffins cool completely, then place them in a resealable bag or an airtight container, and keep them in the fridge for up to 4 days.
Can I freeze these egg sausage breakfast muffins?
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.
What type of sausage do you use for these sausage egg muffins?
I get a pack of breakfast sausages. If you have another type of sausage already in the fridge, you can mix it up! Use turkey sausage or pork sausage as you please.
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. 🙂