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!
Important Note: 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! 🙂
Sausage and Egg Breakfast Muffins
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
- 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 cheese and divide it between the muffin cups.
- 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.
- Bake in a preheated 350 degree F oven for about 17 minutes - or until eggs are set. Enjoy! 🙂
Nutrition
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can you use mini muffin pans? how long would you cook them?
Hi Caroline! Yes, you could definitely use mini muffin pans. I would try about 12 minutes, I think. Maybe start checking them after 10. Please let me know how it works out if you try it!
Great idea to have these ready to go for the morning (or any time of day really!)
Yes, I find it’s super handy to have them ready ahead of time! 🙂
Yum this reminds me how much I love Egg Muffins. I never tried them with sausage before they look delicious.
Thanks Kayla! They are so easy to make and honestly the sausage version is just delish 🙂