These delicious sausage egg muffins are ready in 30 minutes. They're perfect for a quick breakfast or snack. 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!
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, warm, or at room temperature. If you use store-bought sausage meat, they're super easy to make. But even if you choose to mix your own sausage, I still consider it an easy recipe.
Ingredients
You'll only need a few simple ingredients to make these muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Pork sausage: I typically use Italian sausage from Whole Foods Market. You can use your favorite sausage, and you can also mix fresh ground pork (or beef) with spices to make your own homemade sausage.
- 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
- Try different ground meats and season them yourself. You can use beef, bison, pork, lamb, chicken, and turkey.
- 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 them.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to divide the sausage into eight portions. Press each of those portions into nonstick muffin tin cavities so that they cover the bottom and sides to create a meaty shell. There's no need to grease the pan (unless it's not nonstick, in which case you might want to lightly grease it).
Now, break each egg into a small bowl. Carefully pour some of the egg white out, then pour the remaining white with the yolk into one of the meaty "cups." Season the eggs with salt and pepper.
Bake the muffins until the egg whites are set. This should take about 20 minutes in a 400°F oven. 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.
Expert Tip
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.
Recipe FAQs
As mentioned above, I use Italian pork sausage from Whole Foods. You can also make your own homemade sausage using any ground meat you prefer. Options include ground beef, bison, pork, chicken, turkey, and lamb. All of them work great in this recipe.
Yes! That's part of their charm. You can make these muffins in advance and briefly reheat them in the microwave when ready to enjoy.
The yolks are medium-cooked, as shown in the photo below. 
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.
Storing leftovers
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 these muffins in freezer bags for up to three months. Defrost them overnight in the fridge and then briefly microwave, or microwave from frozen until they're heated through - start with 30 seconds per side and add more time as needed.
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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, you'll need to 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. Options include ground beef, bison, pork, chicken, turkey, and lamb. All of them work in this recipe.
- 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 these muffins in freezer bags for up to three months. Defrost them overnight in the fridge, then briefly microwave, or microwave from frozen until they're heated through (their internal temperature should reach 165°F) - start with 30 seconds per side and add more time as needed.
Nutrition per Serving
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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 my 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.