These delicious sausage egg muffins are ready in 30 minutes. They're perfect for a quick breakfast or snack.
I love the convenience of these meaty muffins! They are easy to make and easy to eat (even on the go if you must), and they taste great. If you use store-bought sausage meat, they're especially easy to make. But even if you mix your own sausage, it's an easy recipe. You can make them ahead of time, refrigerate, and reheat them when you're ready to eat. You can even enjoy them straight out of the fridge!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Pork sausage: I typically use Italian sausage from Whole Foods Market.
- Eggs: I use large eggs in most of my recipes. But here, it's better to use small or medium eggs.
- To season: Kosher salt, black pepper, dried parsley, and red pepper flakes.
Variations
- You can use your favorite sausage, and you can also make your own homemade sausage using any ground meat you prefer. Options include ground beef, bison, pork, chicken, turkey, and lamb.
- Instead of breaking whole eggs into the sausage shells, whisk the eggs with salt and pepper and pour the mixture into the meaty cups.
- Add a generous pinch of more spices, such as garlic and onion powder.
- Sprinkle the muffins with grated cheese before baking.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Divide the sausage into eight portions. Press each portion into nonstick muffin tin cavities to create a meaty shell.
Break each egg into a small bowl. Carefully pour some of the egg white out, then pour the remaining egg into one of the meaty "cups." Season with salt and pepper.
Bake the muffins for about 20 minutes in a 400°F oven, until the egg whites are set. Let them cool for a few minutes in the pan until easier to handle, then transfer them to a plate and serve.
These were delicious! I added shredded cheddar first, pressed it into the muffin pan and then added the sausage and egg on top. Super soft and very savory!
Liz
Read more comments
These were delicious! I added shredded cheddar first, pressed it into the muffin pan and then added the sausage and egg on top. Super soft and very savory!Recipe Tips
- I use large eggs in most of my recipes. But here, it's better to use small eggs if you can get them. Alternatively, use large eggs but pour out about half of the egg whites. This will prevent the egg whites from overflowing.
- If you bake the muffins until the egg whites are set, the yolks will be medium-cooked, as shown in the image below. If you want them fully cooked, add 5 minutes to the baking time.
- Storage tips: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave. They are also surprisingly good when eaten cold, straight out of the fridge. You can also freeze the cooled muffins in freezer bags for up to three months. Defrost them overnight in the fridge and then microwave to heat through.
Serving Suggestions
I usually serve these muffins for brunch, sometimes with a side of broiled tomatoes. I first make the muffins, cover them with foil to keep them warm, and then quickly broil the tomatoes.
They are also good for dinner with a side of roasted cherry tomatoes. I cook both dishes in a 400°F oven.
Alternatively, I make life easy and serve them with a salad. Good options include cherry tomato salad, creamy cucumber salad, and homemade coleslaw.
Recipe Card
Sausage Egg Muffins Recipe
Video
Ingredients
- 16 ounces pork sausage
- 8 eggs - small; see notes below
- Pinch salt
- Pinch black pepper
- Pinch dried parsley
- pinch red pepper flakes
Instructions
- Preheat the oven to 400°F. Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. Press on the meat with your hands so that it covers the bottom and sides of the cups and creates a meaty shell.
- Break an egg into each cup (see notes below).
- Bake the muffins until the egg whites are set. This should take about 20 minutes. Let the muffins slightly cool in the pan until easier to handle, then transfer them to a plate.
- Garnish the muffins with dried parsley and red pepper flakes and serve.
Notes
- If using large eggs, pour out some of the egg whites to prevent overflowing. Break each egg into a small bowl, carefully pour out half the egg white, then pour the remaining egg into one of the meaty shells. Repeat with all eggs.
- I use Italian pork sausage from Whole Foods. You can also make your own homemade sausage, using any ground meat you prefer.
- There's no need to grease the pan (unless it's not nonstick, in which case you might want to lightly grease it).
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave. They are also surprisingly good when eaten cold, straight out of the fridge.
- You can also freeze the cooled muffins in freezer bags for up to three months. Defrost them overnight in the fridge, then briefly microwave to heat through.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Liz says
These were delicious! I added shredded cheddar first, pressed it into the muffin pan and then added the sausage and egg on top. Super soft and very savory!
Vered DeLeeuw says
I'm so glad this was a success, Liz! Thank you for sharing your method.