The genius of these breakfast muffins is how easy they are to customize:
Cheeses: Try pepper jack, monterey jack, cheddar jack, swiss or a Mexican blend.
Meats: Use diced ham or bacon instead of sausage.
Veggies: Mix in finely diced peppers, spinach, green onions or sun-dried tomatoes.
Spices: Add garlic powder, Italian seasoning, paprika or red pepper for extra flavor.
Low Carb Option: Use a keto-friendly baking mix like Carbquik instead of Bisquick.
Whether plain or loaded up, these grab-and-go egg muffins make mornings so much easier. Batch cooking for the win! Enjoy hot out of the oven or refrigerate/freeze for the ultimate meal-prepped breakfast.
Sausage Egg Muffins Recipe
Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time. When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.
3.67 from 3 votes
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Course: BreakfastCuisine: American Prep Time: 5minutes minsCook Time: 30minutes minsTotal Time: 35minutes mins Servings: 12 muffins
Ingredients
1 lb bulk breakfast sausage pork, turkey or chicken
4 large eggs lightly beaten
1 cup shredded cheddar cheese
1 cup baking mix like Bisquick
Instructions
Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
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