Sausage, Egg and Cheese Breakfast Muffins Recipe: The Perfect Easy Breakfast!

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When the alarm clock blares it’s glaring sound in the mornings, it is total chaos! Everyone is rushing here and there and trying to prepare for the workday or school. In all the chaos, who has time to cook a substantial breakfast? It certainly isn’t at our house?! However, with this amazingly easy and simple Sausage, Egg and Cheese Breakfast Muffins recipe, my family can have breakfast in the bag!

Sausage, Egg and Cheese Breakfast Muffins Recipe

With a little planning ahead, you can whip this these simple breakfast muffins up and store in the fridge. Then, all you have to do is grab a muffin, or two, and heat them in the microwave. They are perfect for a sit down breakfast, or taking on the go! We all know that breakfast is the most important meal of the day. So, there’s no excuse for not having a great start to the day! Grab these Sausage, Egg and Cheese Breakfast Muffins and your cup of coffee, or juice, and there you have it! They are perfect for school age kiddos and adults alike! I sincerely promise you will be thanking me for this simple recipe!

Sausage, Egg and Cheese Breakfast Muffins

Prep time: 15 mins
Bake Time: 25 mins
Yields: 12

Sausage, Egg and Cheese Breakfast Muffins Recipe ingredients

Ingredients:

1/2 lb. (1/2 of the tube) bulk pork sausage (I use a ‘hot’ variety, as we like a little spice, but any kind will work)
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese (sharp or mild works interchangeably)

Instructions:

Preheat oven to 350 degrees.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Brown the sausage in a skillet over medium heat until no longer pink and drain.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

While the sausage is browning, whisk the eggs in a large bowl.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Add in the onion, green bell peppers, salt, pepper and garlic powder. Whisk until blended.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Stir in cheese and sausage.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Prepare muffin pan by spraying with cooking spray. If using cupcake liners – spray lightly with cooking spray also. Because of the egg content, these tend to stick to paper cupcake liners!

Spoon approximately 1/3 cupful into each greased muffin cup. (This will fill the muffin tin, or liner, to the top and that is alright).

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Place in oven and bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.

Sausage, Egg and Cheese Breakfast Muffins Recipe process

Let stand for 3-5 mins and then remove to cooling rack.

Sausage, Egg and Cheese Breakfast Muffins Recipe

NOTES:

I brown the whole 1 lb roll of sausage and freeze the second half of sausage. This makes quick work of making the second batch of breakfast muffins, as you can skip the step of browning the meat 🙂

Store muffins in refrigerator up to 5 days. OR, can be frozen – take out and allow to thaw in fridge overnight before attempting to warm.

Print this recipe:

Sausage, Egg and Cheese Breakfast Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ lb. (1/2 of the tube) bulk pork sausage (I use a 'hot' variety, as we like a little spice, but any kind will work)
  • 12 large eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded cheddar cheese (sharp or mild works interchangeably)
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown the sausage in a skillet over medium heat until no longer pink and drain.
  3. While the sausage is browning, whisk the eggs in a large bowl.
  4. Add in the onion, green bell peppers, salt, pepper and garlic powder. Whisk until blended.
  5. Stir in cheese and sausage.
  6. Prepare muffin pan by spraying with cooking spray. If using cupcake liners - spray lightly with cooking spray also. Because of the egg content, these tend to stick to paper cupcake liners!
  7. Spoon approximately ⅓ cupful into each greased muffin cup. (This will fill the muffin tin, or liner, to the top and that is alright).
  8. Place in oven and bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
  9. Let stand for 3-5 mins and then remove to cooling rack.
Notes
Brown the whole 1 lb roll of sausage and freeze the second half of sausage. This makes quick work of making the second batch of breakfast muffins, as you can skip the step of browning the meat 🙂

Store muffins in refrigerator up to 5 days. OR, can be frozen - take out and allow to thaw in fridge overnight before attempting to warm.

 

Sausage, Egg and Cheese Breakfast Muffins Recipe, The Perfect Easy Breakfast

Comments

  1. These look so good! My hubby loves making a hot breakfast for our kids. I know this is a recipe he will enjoy making….and eating!

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