By: Chef Laura Bonicelli
Perfect for busy mornings, these protein-packed muffins are a warm, cheesy, make-ahead breakfast that freezes and reheats beautifully.
About the tart
Why I love this recipe
I’ve been making these sausage egg and cheese muffins for years, and they’re always a hit. Whether we’re heading out early or just need something quick before the day gets going, these little muffins are always ready.
They’re easy to prep, endlessly customizable, and make breakfast feel more like a treat than a task. I almost always have a batch in the freezer — it’s one of my favorite ways to stay ahead of the morning rush.
How to make it
The recipe comes together in under an hour with just a few basic steps:
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Brown your sausage and sauté the veggies
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Whisk up the egg mixture with cheese and seasonings
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Assemble in a muffin tin and bake until golden and puffed
It’s a simple process with big payoff — and it fills the kitchen with the smell of something comforting and savory.
Great for:
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Meal prepping for the week
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Freezer-friendly breakfast on the go
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High-protein, low-carb eating
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Brunch spreads or casual gatherings
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Using up extra veggies or cheese
Final thoughts
These muffins are proof that a homemade breakfast doesn’t have to be complicated. They’re full of flavor, totally adaptable, and most importantly — ready when you need them.
I hope you find them as helpful (and delicious) as I do. They’ve definitely earned a permanent spot in our morning routine.
Step by Step Instructions
Sausage Egg and Cheese Muffins
Equipment
- 1 12 cup muffin tin
Ingredients
Protein & Vegetables
- ½ pound crumbled breakfast sausage turkey, pork, or your choice
- 1 garlic clove minced
- 1 medium onion diced
- 1 large red bell pepper cored, seeded, and diced
Egg Mixture
- 6 eggs
- â…” cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ cup shredded Cheddar cheese
Topping
- ½ cup shredded Cheddar cheese for sprinkling on top
Instructions
- Preheat the oven to 375ºF. Spray a muffin tin with nonstick spray.
- Cook the sausage in a skillet over medium heat, crumbling it with a wooden spoon until fully cooked. Add the butter. Once melted, stir in the garlic, onion, and bell pepper. Cook until the vegetables soften, about 5–6 minutes.
- Prepare the egg mixture: While the sausage and vegetables are cooking, add the eggs, milk, salt, pepper, and garlic powder to a medium-sized bowl. Whisk until well combined. Fold in ½ cup of shredded Cheddar cheese.
- Assemble the muffins: Using a tablespoon, divide the sausage mixture evenly among the muffin cups. Pour the egg mixture over each, trying to distribute the cheese evenly. Sprinkle the remaining ½ cup of Cheddar cheese on top of each muffin.
- Bake for 15–18 minutes, or until puffed, golden brown, and set in the center. A toothpick inserted should come out clean.
- Cool and serve: Let the muffins cool slightly, then run a knife around the edges to loosen before removing from the pan. Serve warm or at room temperature.
Nutrition
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