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    Home » Keto Breakfast Recipes » Sausage Egg Muffins

    Sausage Egg Muffins

    Last updated: Feb 21, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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!

    Four sausage egg muffins served on a white plate.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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.
    Sausage egg muffins ingredients arranged on a white platter.

    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.
    A six-photo collage showing the steps for making sausage egg muffins.

    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

    What type of sausage to use?

    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.

    Is this a make-ahead recipe?

    Yes! That's part of their charm. You can absolutely make these muffins in advance and briefly reheat them in the microwave, covered, when ready to enjoy.

    Can I reheat sausage egg muffins?

    Yes - simply take them out of the fridge and microwave them for 10-20 seconds each. According to the USDA, you should aim for an internal temperature of 165°F.

    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

    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, 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.

    Leftovers are great on their own as a quick afternoon snack, reheated or cold.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, 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. You can slowly defrost them in the fridge then briefly microwave, or microwave from frozen until they're heated through - try 30 seconds per side and add more as needed.

    Sausage egg muffins served on a white plate with a striped napkin.

    Related recipes

    • Easy Shakshuka
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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Sausage Egg Muffins.
    4.90 from 86 votes
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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 mins
    Cook Time20 mins
    Rest time5 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8 muffins
    Calories: 244kcal
    Author: Vered DeLeeuw
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    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.

    WATCH THE 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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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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