Simple Sausage and Egg Muffins

Simple Sausage and Egg Muffins

Mornings can often be chaotic, with kids scrambling for bags and parents rushing to get everyone out the door on time. In the midst of this frenzy, these savory sausage egg muffins can be a lifesaver for breakfast.

Imagine having a stash of convenient, high-protein muffins ready in the freezer or fridge. Just pop a couple in the microwave for 60 seconds, and you’ve got a hot, portable breakfast packed with sausage and eggs to kickstart your day.

With only four basic ingredients, these easy-to-make, high-protein, low-carb muffins make meal prep a breeze. Bake a big batch over the weekend, and you’ll have quick and wholesome breakfasts sorted for the whole week!

Why You’ll Love This Recipe:

Savory Delight: These muffins are bursting with the delicious flavors of pork sausage, sharp cheddar, and eggs. Quick and Convenient: Perfect for those busy mornings when you need a speedy, satisfying breakfast. Meal Prep Made Easy: Bake once and have breakfast covered for days. Great for Reheating and Storage: These muffins reheat beautifully and can be stored with ease. Customizable: Easily adjust the add-ins to fit your dietary preferences or taste buds. Low Carb & Keto-Friendly: Loaded with healthy fats and protein to keep you feeling full and energized.


  • 1 pound of bulk breakfast sausage (pork, turkey, or chicken)
  • 4 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1 cup Bisquick-style baking mix


  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy cleanup.
  2. In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spatula, until it’s browned and cooked through. Drain any excess grease, if necessary, and allow the sausage to cool slightly.
  3. In a mixing bowl, combine the cooked sausage, lightly beaten eggs, shredded cheddar cheese, and Bisquick-style baking mix. Stir until all ingredients are well incorporated.
  4. Spoon the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
  5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and set in the center.
  6. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  7. Once cooled, you can enjoy the muffins immediately, or allow them to cool completely before storing them in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  8. To reheat, simply microwave a muffin for about 60 seconds until heated through, and enjoy a delicious, hot breakfast on the go!

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