Sausage Egg and Cheese Muffins Card
Fluffy, Savory & Perfect for Meal PrepThese sausage egg and cheese muffins are the ultimate grab-and-go breakfast—easy to make, freezer-friendly, high in protein, and endlessly customizable with your favorite mix-ins.
Ingredients
- 8 large eggs
- 1 cup cooked sausage (crumbled)
- 1½ cups shredded cheddar cheese (or mix of choice)
- ¼ cup ¼ cup milk or cream (optional, for fluffier texture)
- Salt & black pepper to taste
Optional mix-ins:
- ½ cup chopped spinach
- ¼ cup diced bell peppers
- ¼ cup sautéed mushrooms
- Dash of paprika, onion or garlic powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners.
- Cook sausage in a skillet until browned and crumbly. Drain excess grease and let cool slightly.
- Whisk eggs in a large bowl. Add milk or cream, salt, pepper, and seasonings.
- Stir in cheese, sausage, and any desired mix-ins.
- Pour mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes, or until tops are set and lightly golden.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Tips & Storage
- Store in the fridge for up to 5 days
- Freeze individually wrapped for up to 3 months
- Reheat in microwave (30–60 sec) or oven (350°F for 10 min)
- Great for breakfast, brunch, or lunchbox additions!