Sausage egg and cheese muffins bake crumbled breakfast sausage, beaten eggs, sharp cheddar, and baking mix in a muffin pan. They need only four ingredients and bake in about twenty minutes.
Each muffin is savory, filling, and easy to hold, so they work for rushed mornings, school lunches, and make ahead breakfasts that reheat in a minute.
Table of Contents
Why This Sausage Egg and Cheese Muffins Recipe Works
A cup of baking mix binds the eggs and sausage into a firm muffin without any measuring of flour or leavening.
Sharp cheddar melts through the batter and adds a salty bite to every muffin.
The muffins bake all at once, freeze well, and reheat quickly, which makes them useful for meal prep.
Ingredients for Sausage Egg and Cheese Muffins
- The muffins use one pound of breakfast sausage, four eggs, and one cup of shredded sharp cheddar cheese.
- One cup of all purpose baking mix holds everything together, and cooking spray keeps the muffins from sticking to the pan.
Breakfast sausage. It adds savory flavor and a spiced, meaty texture.
Eggs. They bind the muffins and set into a tender center.
Sharp cheddar. It adds salty flavor and melts through the batter.
Baking mix. It supplies flour and leavening so the muffins hold their shape.
Cooking spray. It helps the muffins release cleanly from the pan.
How to Make Sausage Egg and Cheese Muffins
1. Heat the oven. Heat the oven to 350 degrees F and spray a twelve cup muffin pan.
2. Cook the sausage. Crumble the sausage into a skillet over medium high heat and cook until no pink remains, then drain the fat.
3. Cool. Let the sausage cool for a few minutes so it does not cook the eggs.
4. Beat the eggs. Beat the eggs lightly in a large bowl.
5. Mix. Stir in the cheese, baking mix, and sausage until combined.
6. Fill and bake. Fill the cups about three quarters full and bake for eighteen to twenty minutes until the tops are golden.
Drain the sausage on paper towels so the muffins are not greasy. Extra fat makes the batter loose and leaves oily spots on the bottoms. Crumble the meat into small pieces, which makes the muffins easier to bite and helps them cook evenly.
Let the cooked sausage cool before stirring it into the eggs. Hot meat can start to cook the eggs and form scrambled bits, while cooled sausage mixes in smoothly. Five minutes on a plate is usually enough.
How to Serve Sausage Egg and Cheese Muffins
Serve the muffins warm with fruit, yogurt, or hot sauce. For more breakfast dishes, try muffin tin egg bites, sausage gravy biscuit pie, blueberry crumble muffins, or tater tot chicken bacon casserole.
How to Store and Reheat Sausage Egg and Cheese Muffins
Cool the muffins and refrigerate them in an airtight container for up to one week. Freeze them in a zip top bag for up to three months. Reheat from the refrigerator for thirty seconds in the microwave, or from frozen for about one minute.
Tips and Variations for Sausage Egg and Cheese Muffins
Flag the allergens. These muffins contain wheat, milk, eggs, and pork, so check the baking mix and sausage labels.
Do not taste raw batter. The batter contains raw eggs and raw sausage meat until cooked, so taste only the finished muffins.
Check the temperature. Egg dishes are safe at 160 F.
Use a liner. Paper liners help with cleanup.
Spray well. Cheese sticks to bare metal.
Add vegetables. Chopped peppers or spinach fit well.
Try other cheese. Pepper jack adds heat.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storing egg dishes.
Fill the muffin cups three quarters full so there is room to rise. Overfilled cups spill over and bake into joined muffins, while shallow ones dry out. A large cookie scoop gives even portions and keeps the batter off the rim of the pan.
Run a thin knife around each muffin as soon as they come out of the oven, and let them cool in the pan for five minutes. The muffins firm up and lift out cleanly without tearing. Serve with fresh fruit or yogurt for a complete breakfast.
Frequently Asked Questions About Sausage Egg and Cheese Muffins
Can you make sausage egg and cheese muffins ahead of time?
Yes. Bake them, cool them, and refrigerate or freeze them for quick breakfasts.
Can you freeze sausage egg and cheese muffins?
Yes. Freeze them in a zip top bag for up to three months and reheat in the microwave.
How do you reheat sausage egg and cheese muffins?
Microwave them for thirty seconds to one minute, or warm them in a 350 degree oven.
Can I use turkey sausage?
Yes. Turkey or chicken sausage works in the same amount.
Can I make my own baking mix?
Yes. Use one cup of flour, one and a half teaspoons of baking powder, and a pinch of salt.
Sausage Egg and Cheese Muffins
Equipment
- 12 cup muffin pan
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb breakfast sausage
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup all purpose baking mix
- 1 cooking spray for greasing
Instructions
Cooking
- Heat. Heat the oven to 350 F and spray a 12 cup muffin pan.
- Cook. Brown the sausage, drain, and cool slightly.
- Mix. Beat the eggs and stir in the cheese, baking mix, and sausage.
- Fill. Fill the muffin cups three quarters full.
- Bake. Bake 18 to 20 minutes until golden.
