Tasty, portable egg sausage muffins are perfect for a quick breakfast on the go. Low carb and high in protein, they will keep you full for hours!
I love the convenience of these egg sausage muffins! They are easy to make, easy to eat (on the go if you must) and they taste great warm or at room temperature. But they are not just a convenient, on-the-go breakfast or snack. They are delicious too.
What type of sausage to use in egg sausage muffins?
It’s best to make your own homemade sausage for this recipe, using any ground meat you prefer. I usually use beef, but pork will work as well. And I can imagine that ground chicken, turkey or lamb would also be great in this recipe.
If you can find premade sausage meat that’s free of additives and has just fresh meat and spices, that’s a good option too.
Are egg sausage muffins healthy?
Unlike sugary breakfast foods, these egg sausage muffins should spare you the blood sugar roller coaster that often comes with starting the day with a high-sugar breakfast. And obviously, they are very appropriate for those on a low carb, keto, gluten-free or paleo diet.
Is this a make-ahead recipe?
Yes! You can absolutely make these egg sausage muffins in advance and briefly reheat them in the microwave, covered, when ready to enjoy.
You can keep them in the fridge, in an airtight container, for up to 4 days. They are also surprisingly good when eaten cold, straight out of the fridge.
More make-ahead breakfast recipes
Breakfast egg muffins are a classic. You can make the basic recipe, or add interesting additions such as mushrooms and chopped cold cuts. And these keto blueberry muffins are tasty, portable, and healthy.
Egg Sausage Muffins
- 2 teaspoons olive oil for the ramekins
- 1 lb. 85% lean ground beef
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 8 large eggs
- Pinch kosher salt
- Pinch black pepper
- Pinch smoked paprika
- 2 tablespoons parsley, finely chopped, for garnish
- Preheat oven to 400 degrees F. Place eight 7-oz ramekins on a large baking sheet and brush them with the olive oil.
- In a medium bowl, use your hands to mix together the sausage ingredients. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
- Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until the eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Let cool 5 minutes before enjoying.