Sausage Egg Muffins

These tasty sausage egg muffins are ready in just 30 minutes. They're perfect for a quick breakfast or snack.

You can make them ahead of time, refrigerate, then heat them up when you're ready to eat. As a matter of fact, they're very good straight out of the fridge!

I love the convenience of these meaty muffins! They are easy to make, 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 sausage egg 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 the 14-oz rolls of Italian sausage sold at Whole Foods. 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 actually better to use small eggs.
• To season: I use kosher salt, black pepper, dried parsley, and red pepper flakes.

Instructions

Making these sausage egg muffins is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

• 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 with dried parsley and red pepper flakes, and serve.

Expert tip

I use large eggs in most of my recipes. But here, it's actually 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.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

• Try different ground meats and season them yourself. You could try beef, bison, pork, lamb, chicken, and turkey.
• Rather than break whole eggs into the sausage shells, whisk the eggs with salt and pepper, then pour the mixture into the meaty cups.
• Add more spices, such as garlic powder and onion powder.
• Sprinkle the muffins with grated cheese before baking them.

Serving suggestions

Storing leftovers

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Recipe Card

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Sausage Egg Muffins

These tasty sausage egg muffins, ready in just 30 minutes, are perfect for a quick breakfast on the go or for an afternoon snack.

Prep Time10 minutes mins

Cook Time20 minutes mins

Rest time5 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 muffins

Calories: 244kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 16 oz pork sausage
• ▢ 8 eggs small; see notes below
• ▢ Pinch Diamond Crystal kosher salt
• ▢ Pinch black pepper
• ▢ Pinch dried parsley
• ▢ pinch red pepper flakes

Instructions

• Preheat your oven to 400°F.
• Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. There's no need to grease the cups if they're nonstick.
• Press on the meat with your hands so that it covers the bottom and the 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 with dried parsley and red pepper flakes, and serve.

Video

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 would be great in this recipe.

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Nutrition per Serving

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Sodium: 435mg

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