Mmm, Sausage, Egg, and Cheese Muffins — the perfect make-ahead breakfast! They’re hearty, protein-packed, and great for busy mornings. You can make them bakery-style (like English-muffin sandwiches) or baked in muffin tins (like mini frittatas). Here’s the classic baked muffin tin version:
🧁 Sausage, Egg & Cheese Muffins
(Makes 12 muffins)
Ingredients:
- 1/2 lb (225 g) breakfast sausage (pork, turkey, or chicken)
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese (or cheese blend)
- Salt and black pepper, to taste
- Optional add-ins: diced bell peppers, spinach, onions, or a dash of hot sauce
Instructions:
- Preheat oven: 350°F (175°C). Grease or line a 12-cup muffin tin.
- Cook sausage: In a skillet over medium heat, cook sausage until browned and crumbly. Drain grease and set aside to cool slightly.
- Whisk eggs: In a large bowl, whisk together eggs, milk, salt, and pepper.
- Assemble: Divide cooked sausage evenly among muffin cups. Sprinkle with cheese, then pour the egg mixture evenly over the top of each cup.
- Bake: 18–22 minutes, or until the eggs are set and tops are lightly golden.
- Cool slightly: Let rest 5 minutes, then remove from the tin.
✅ Tips:
- These freeze beautifully! Just let them cool, wrap individually, and freeze. Reheat in the microwave for 30–45 seconds.
- Use muffin liners for easy cleanup.
- Swap sausage for bacon, ham, or even veggie sausage.
🥯 Alternate Version — Breakfast Sandwich Style
If you prefer the classic breakfast sandwich, simply:
- Cook sausage patties and eggs separately (fried or scrambled).
- Stack on toasted English muffins with cheese.
- Wrap in foil for a grab-and-go breakfast!
Would you like me to give you a “loaded” version of these muffins — with sausage, bacon, veggies, and hash browns baked in? It’s a crowd favorite for brunch.
