These sausage and egg muffins are so easy, you don't really need a recipe for them. They're so versatile, if they're vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Do you ever get in a breakfast rut like I do? I'll eat the same thing for days and days, and don't bother changing my breakfast up. Lately, it's been peanut butter toast and my coke zero. Don't laugh at me, cause coke zero is my morning coffee.
For more egg recipes try my recipe for AIr Fryer Omelette or Breakfast Burritos.
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Why You Will Love This Recipe
These egg muffins are almost exactly identical to the Starbucks sous vide egg muffins without all the fancy equipment! Instead of making an extra trip to Starbucks in the morning make these muffins at home instead.
Make a double batch of these and freeze the muffins to heat up all week long for breakfast in the morning.
What Ingredients do I need?
Eggs - The best type of eggs are labeled as organic and are produced without the use of antibiotics or hormones. Finally, it's important to pay attention to the freshness of the eggs.
Turkey Sausage - I like to use Jimmy Dean’s Turkey Sausage crumbles because they cook fast and don’t need a lot of fat to cook them. Depending on what type of sausage you use you might have to drain the fat.
Cheese - can use any type of cheddar, colby jack, or pepper jack cheese To reduce the calories more use a low fat cheese.
Salt and Pepper - to taste
Other types of additional ingredients: cooked mushrooms, bell peppers and onions, cooked bacon
See the recipe card below for a full list of ingredients and measurements.
How to make Egg and Sausage Muffins
Preheat the oven to 375°F (190°C).
Step 2: In a mixing bowl, whisk the eggs until well beaten. Add salt and pepper to taste. Add the cooked and crumbled breakfast sausage to the bowl and stir to combine.
Step 3: Grease a muffin pan with cooking spray. Spoon the egg and sausage mixture evenly into the muffin pan. Sprinkle shredded cheddar cheese on top of each muffin.
Step 4: Bake in the preheated oven for 15-20 minutes or until the eggs are set and the cheese is melted.
Remove from the oven and let cool for a few minutes before removing the muffins from the pan.
Serve warm and enjoy your egg and sausage muffins!
Egg Muffin Variations
These sausage and egg muffins are so easy, you don't really need a recipe for them.
They're so versatile, if they're vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Use bacon instead of sausage or chorizo. Make some Mexican egg muffins. One muffin has almost 9 grams of protein to keep you full all morning long!
Adding Bacon and Gruyere would be just like the Breakfast muffins they serve at Starbucks.
What to serve with egg and sausage muffins?
I would serve these breakfast egg muffins with some fresh fruit and whole-grain toast or an English muffin on the side for a full balanced breakfast.
Make some Air Fryer Hash Browns, Blackstone Pancakes (High Protein) and How to Cook Bacon on a Blackstone.
Healthy Orange Rhubarb Muffins with Buttermilk or Mixed Berry Lemon Muffins would be a great sour of carbohydrates to serve with these muffins.
Recipe FAQS
To prevent egg muffins from sticking, you can either grease the muffin tin with cooking spray or butter, or use silicone muffin cups
When it comes to choosing the best eggs, there are a few factors to consider. One important factor is the type of hen that lays the eggs. Eggs from free-range or pasture-raised hens tend to be more nutritious and flavorful than eggs from hens kept in cages.
Other Recipes to Try
If you tried this 4 Ingredient Egg and Sausage Muffins or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediar
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Easy Egg and Sausage Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
These sausage and egg muffins are so easy, you don't really need a recipe for them. They're so versatile, if they're vegetarian just leave out the sausage and add in some mushrooms or bell peppers.
Ingredients
- 6 eggs
- ½ cup egg whites
- ½ cup cooked and crumbled breakfast sausage (such as Jimmy Dean)
- ½ cup shredded cheddar cheese
- ⅓ cup colby jack cheese
- Salt and pepper
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk the eggs and egg whites until well beaten. Add salt and pepper to taste.
- Add the cooked and crumbled breakfast sausage to the bowl and stir to combine.
- Grease a muffin pan with cooking spray.
- Spoon the egg and sausage mixture evenly into the muffin pan.
- Sprinkle shredded cheddar cheese on top of each muffin.
- Bake in the preheated oven for 15-20 minutes or until the eggs are set and the cheese is melted.
- Remove from the oven and let cool for a few minutes before removing the muffins from the pan.
- Serve warm and enjoy your egg and sausage muffins!
Notes
My WW Personal Points: 2 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 1g
- Sodium: 263mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
Jenniffer LaCroix says
These were really good. I did sausage links crumbled, added red pepper and onions. The only problem I had was they stuck to the pan. I used oil. Maybe next time I will use silicone molds or liners. Also, how long can you keep these in the fridge?
Theresia lans says
I made this so I have breakfast on an busy morning shead off time
It’s easy and delicious
Jenna says
Says that at the top of the recipe card.
Lynette says
How many muffins does this recipe yield?
Darren says
i loved them even though i only used eggs an hamburger..for me some hot sauce would kick it up but i was trying this recipe for my mom who has diabetes,,my sister and i cook for her as much as possible but we also try to put weight on her(she is 96lbs) hopefully im pretty sure she will love these for her breakfast so will post once i find out what she thinks..thanks for all the ideas as long as it keeps the carbs down
Brenda says
Easy, delicious, nutrious...can't be beaten.
Klarafyy says
Used 1 lb. Of breakfast sausage in substitution of the other meats was really good
Jenna says
Thanks Lori!
Lori Ank says
I love the 4 ingredient breakfast muffins using bisquick. I wanted a healthier recipe. Making half the recipe, I used three egg whites and two eggs. I used Monterey jack cheese and Mrs. Dash as seasoning. My sausage was an Italian link. It was dry so i added milk. Filling my silicone muffin cups rather full, the eggs fluffed up then settled after resting. I loved the combination and it was much lighter and healthier. My new favorite.
Richard McGuckin says
CAN YOU GIVE ME THE DIMENSIONS OF THE AIR FRYER SILICON MUFFIN CUPS? I WOULD LIKE TO KNOW THE DIAMETER OF THE CUP AT THE TOP AND AT THE BOTTOM.