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Home » Recipes » Breakfast & Brunch » Sausage and Egg Breakfast Muffins

Sausage and Egg Breakfast Muffins

Published: Oct 20, 2017 · Modified: Oct 28, 2020 by Myra · This post may contain affiliate links

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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?

Sausage and Egg Breakfast Muffin on White Plate.

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

Ingredients for Sausage and Egg Breakfast Muffins.

Sausage and Egg Breakfast Muffins – Ingredients

Removing sausage from casings and putting it in Frying Pan.

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

Crumbled Sausage in Frying Pan.

Fry until well cooked.

Crumbled Sausage on Paper Towel.

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

Crumbled Sausage in Muffin Pan topped with Cheddar Cheese.

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.

Adding Parsley to Egg and Green Onion Mixture in Glass Measuring Cup.

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.

Pouring Egg, Green Onion and Parsley Mixture over Crumbled Sausage and Cheddar Cheese.

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.

Sausage and Egg Breakfast Muffin on White Plate.

Enjoy! 🙂
Sausage and egg muffin on white plate.

Sausage and Egg Breakfast Muffins

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?
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: Canadian
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 muffins
Calories: 171kcal
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

  • 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

Calories: 171kcal | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 286mg | Potassium: 128mg | Vitamin A: 300IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @DeliciousOnADime or tag #deliciousonadime!

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Reader Interactions

Comments

  1. caroline erhard says

    February 26, 2020 at 4:32 pm

    can you use mini muffin pans? how long would you cook them?

    Reply
    • Myra says

      March 01, 2020 at 8:51 pm

      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!

      Reply
  2. Michelle Doucette says

    November 01, 2017 at 11:10 am

    Great idea to have these ready to go for the morning (or any time of day really!)

    Reply
    • Myra says

      November 01, 2017 at 9:11 pm

      Yes, I find it’s super handy to have them ready ahead of time! 🙂

      Reply
  3. Kayla says

    October 24, 2017 at 11:26 am

    Yum this reminds me how much I love Egg Muffins. I never tried them with sausage before they look delicious.

    Reply
    • Myra says

      October 24, 2017 at 4:07 pm

      Thanks Kayla! They are so easy to make and honestly the sausage version is just delish 🙂

      Reply

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