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These Sausage and Egg Breakfast Muffins are delicious, filling, easy to make ahead and freezer friendly.  What more could you want in a breakfast food?

Are mornings a rush in your house?  Is there a house where mornings aren’t a rush?  Showers, clothes, breakfast, tooth brushing, trying to get out the door to work, school, daycare, wherever.

One thing that I find helps is having a go-to breakfast ready ahead of time.  Sometimes we make big batches of our favourite pancakes and freeze them.  Sometimes it’s just knowing that we have bread for toast.  But sometimes, we make a big batch of something awesome like these Sausage and Egg Breakfast Muffins and bam – there’s a tasty, filling breakfast that you can even eat on the go if you want to.

Things I love about these:  they’re delicious.  Hello, breakfast sausage, YUM.  They’re quite cheap.  You can buy sausages when they’re on sale for just a few dollars and freeze them until you’re ready to make these (since you’re cooking the sausage before refreezing, that’s fine).  Other than that it’s just eggs (very cheap), cheese (which you should be buying on sale anyway!) and a few herbs and spices.  Super easy, super cheap.

Bonus:  You can freeze these!  The egg won’t be quite as fresh and fluffy, but it’s darn convenient, so I say “Yes!”.

These Sausage and Egg Breakfast Muffins also make a great addition to a potluck brunch!

If you want this to be gluten free, you have to make sure you use a gluten free breakfast sausage.

Sausage and Egg Breakfast Muffins – Step-by-Step Instructions

Sausage and Egg Breakfast Muffins – Ingredients

Take breakfast sausage out of casings and add the sausage to a preheated frying pan.

Fry until well cooked.

Use a slotted spoon to scoop sausage out and leave most of the fat behind.  Drain sausage on paper towel.

Grease a muffin tin (I know it seems weird, with all the sausage, but you don’t want your eggs to stick) and divide the cooked sausage between all the cups.  Grate 1 cup of cheese (I used cheddar) and divide it between the muffin cups.

In a large bowl, use a fork to whip up 9 eggs.  I like to use extra large eggs because I think they’re the best value.  Add 1 tablespoon of chopped green onions and 1 tablespoon of dried parsley.

Divide the egg mixture between the muffin cups.

Bake in a preheated 350 degree F oven for about 17 minutes – or until eggs are set.

Enjoy! 🙂

5 from 1 vote

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Sausage and Egg Breakfast Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

These Sausage and Egg Breakfast Muffins are delicious, filling, easy to make ahead and freezer friendly. What more could you want in a breakfast food?

Course: Breakfast

Cuisine: Canadian

Keyword: breakfast recipes, freezer meals

Servings: 12 muffins

Calories: 171 kcal

Author: Myra

Ingredients

• 1 pkg breakfast sausage (to make these gluten free, make sure your sausages are gluten free too)
• 9 eggs I only buy extra large eggs - I think they're better value
• 1 cup cheese I used cheddar
• 1 tbsp green onions chopped
• 1 tbsp dried parsley

Instructions

1. Take breakfast sausage out of casings and add the sausage to a preheated frying pan. Fry until well cooked. Use a slotted spoon to scoop sausage out and leave most of the fat behind. Drain sausage on paper towel.
2. Grease a muffin tin (I know it seems weird, with all the sausage, but you don't want your eggs to stick) and divide the cooked sausage between all the cups. Grate cheese and divide it between the muffin cups.
3. In a large bowl, use a fork to whip up eggs. Add chopped green onions dried parsley. Divide the egg mixture between the muffin cups.
4. Bake in a preheated 350 degree F oven for about 17 minutes - or until eggs are set. Enjoy! 🙂

Nutrition Facts

Sausage and Egg Breakfast Muffins

Amount Per Serving

Calories 171 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 153mg51%

Sodium 286mg12%

Potassium 128mg4%

Protein 10g20%

Vitamin A 300IU6%

Vitamin C 0.5mg1%

Calcium 90mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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