Egg Muffins are an easy breakfast idea that you can make ahead for when you are on the go. Eggs, sausage, veggies and cheese are cooked in a muffin tray to create delicious and convenient egg cups.
Everything you love in an omelet is made into a health egg breakfast cup that allows you to meal prep for the week. If you are looking for a low carb breakfast recipe, this is it! You can even substitute turkey sausage.
These hearty egg and sausage muffins are a great breakfast idea for work and can be eaten on their own or on an English muffin as a sandwich.
Sausage Egg Muffin Ingredients – Customize to Make it Your Own!
To make this simple egg recipe, you will need the following ingredients. This list has been provided for a quick shopping guide. Go to the recipe below to print or screenshot the exact amounts.
- Ground sausage: The ground sausage can be substituted with bacon to keep with the breakfast theme. Or you can try adding ground turkey sausage, chicken, ground beef, or even tofu.
- Red bell pepper: Any bell pepper will work, but I love seeing the pop of red in these muffins.
- Baby spinach: I used fresh baby spinach, but you can also use frozen spinach if you have it on hand. If you decide to use frozen spinach, make sure it is thawed and drained of any excess moisture. Using frozen spinach will give the muffins a more prominent spinach flavor (think spinach quiche) than if you use the fresh spinach.
- Seasonings: I used garlic powder, onion powder, salt, and pepper.
- Cheese: I used a sharp cheddar cheese for my breakfast muffins, but feel free to experiment with different types of shredded cheese.
How to Make Breakfast Muffins
This is one of the easiest egg recipes for breakfast. Just combine the ingredients and bake in the oven! No need to tend to the eggs on the stove top and breakfast is ready in 30 minutes or less.
- Preheat oven to 375 degrees F. Brown the sausage in a pan. Prepare the veggies.
- Combine all the ingredients, including salt pepper seasoning mix, together in a large bowl and stir until well combined.
- Pour egg mixture equally into a lightly greased muffin pan. You can use cooking spray or butter.
- Bake for 15-20 minutes or until lightly golden around the edges and it springs back to touch.
- Let cool. Once your muffins are finished baking, remove from the muffin pan right away to prevent any sweating. Sweating will negatively affect the flavor. Serve right away or move muffins to a cooling rack until they are completely cooled.
How Do I Prevent My Breakfast Egg Muffins from Deflating?
Your sausage breakfast egg muffins will naturally puff up in the oven and deflate once they start to cool.
While making this recipe, I tried a batch using cupcake liners instead of a lightly greased baking tin and noticed a drastic difference.
The muffin cups that were baked using cupcake liners showed much more deflation (at least 2x the amount) as when I simply oiled the tin.
Your sausage egg muffins will last for up to 1 week in the refrigerator. Store the muffins in an airtight container or plastic baggie.
These also freeze great and can be a quick and delicious on the go breakfast. Store the muffins in an airtight freezer bag and microwave for 1-2 minutes or until heated through.
Breakfast muffins can be stored in the freezer for up to 3 months.
Can I Reheat Breakfast Sausage Muffins?
You can certainly eat these sausage egg cups right out of the refrigerator, but I prefer to eat eggs warm.
To reheat muffin cups, microwave them for about 20 seconds. They will need to be microwaved for about 60-90 seconds if you had them in the freezer.
You can also reheat muffins made with eggs in a toaster oven for about 10 minutes at 350°F.
Make sure you do not reheat the eggs to the point of overheating, or they may turn out dry and tough. You just want to warm them up a bit. Add more salt pepper if needed.