🧁🥓 Sausage breakfast muffins
Sausage breakfast muffins are baked, savory muffin cups made with eggs, sausage, cheese, and simple seasonings. They’re portable, protein-packed, and great for meal prep or quick breakfasts.
🧾 Ingredients
- 6–8 eggs
- 200–300g breakfast sausage (cooked and crumbled)
- 1 cup shredded cheese (cheddar works best)
- ¼ cup milk (optional, for softer texture)
- Salt & black pepper
- ½ tsp garlic powder or paprika (optional)
- Butter or oil for greasing muffin tray
🌿 Optional add-ins
- Chopped spinach
- Bell peppers
- Green onions
- Chili flakes
👩🍳 Method
1. Cook sausage
- Brown sausage in a pan until fully cooked.
- Drain excess oil and let cool slightly.
2. Mix egg base
- Whisk eggs with milk, salt, pepper, and spices.
3. Assemble
- Grease a muffin tray well.
- Divide sausage evenly into cups.
- Add cheese and any vegetables.
- Pour egg mixture over each cup (about ¾ full).
4. Bake
- Bake at 180°C (350°F) for 18–22 minutes
- Until puffed, golden, and fully set
5. Cool & serve
- Let rest 5 minutes before removing from tray.
🍽️ Serving ideas
- With toast or fruit 🍞🍓
- With hot sauce or ketchup 🌶️
- As grab-and-go breakfast snacks
💡 Tips
- Don’t overfill muffin cups or they may overflow
- Let sausage cool slightly before mixing with eggs
- Store in fridge for up to 3–4 days (great for meal prep)
⚡ Quick 3-step version
- Cook sausage
- Mix with eggs & cheese
- Bake in muffin tray
If you want, I can also show you a low-carb keto version, a spicy jalapeño breakfast muffin, or a freezer-friendly meal prep plan for the week.
