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Cheese and Sausage Egg Muffins

4.6 from 10 votes
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posted: 03/09/17

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This post may contain affiliate links. Please read my disclosure policy
These Cheese and Sausage Egg Muffins come together in a flash! With only 10 minutes prep time and 25 minutes baking time, they are the perfect easy breakfast.
At only 140 calories per muffin, they are a great light breakfast option. These muffin tin eggs also freeze beautifully, so make a batch today and have breakfast for the whole week.

THe Cheese and Sausage Egg Muffin has a small bite in it showing the fluffy interior with a hard exterior.

I’m so proud to be working with Jennie-O to bring you this recipe for egg muffins! We eat so much Jennie-O in our house and I love sharing those recipes with you! 

Have you guys seen Moana yet? We have watched it like three times and I seriously cry every single time.

It’s totally possible that it’s just been an emotional couple of months – when I add up all the things that have happened since January 1st, I’m a little impressed with myself that I haven’t completely lost it – but I also cry every time we listen to the soundtrack. It is now on repeat in our house, and I’m not usually such a sap, but it legitimately makes me cry.

I think it’s the telling of a story of young girl who is fighting for her people and finding strength within herself . . . you guys, I’m for sure a sap! I just gave myself goosebumps writing that last sentence.

I love the idea of showing my kids movies that show them the importance of inner strength. Especially my girls! It’s a far cry from the boy rescuing the girl in all.the.movies of my youth. So if you haven’t seen it yet, you totally have to. Also, they show Moana as a toddler, young girl, and older teenager, and as a young girl she is a spitting image of my niece which I think is the coolest thing ever.

Jeanie-O's turkey sausage is surrounded by the Cheese and Sausage Egg Muffins.

INGREDIENTS FOR EASY EGG MUFFIN CUPS

And after you give my first recommendation a go, you have to try the next one, which is these super fast Cheese and Sausage Egg Muffins! These breakfast egg muffins are SO fast and delicious. They start with Jennie-O’s all natural breakfast sausage. It is so perfect in these muffins because with so few other ingredients, the flavor the sausage really shines through and makes for one amazing tasting muffin!

WHAT YOU NEED TO MAKE BREAKFAST EGG MUFFINS

  • Jennie-O Breakfast Sausages
  • eggs
  • onion
  • red bell pepper
  • salt and pepper
  • garlic pepper
  • cheddar cheese

The Cheese and Sausage Egg Muffins are stacked on top of each other and topped with parasley

CAN YOU EAT EGG MUFFINS COLD?

Yes! These are great warm or cold. This egg muffin recipe makes a great school snack, especially because they do not need to be warm to enjoy them. They will last in your refrigerator after baking for three days. Otherwise you can freeze them!

HOW DO YOU REHEAT EGG MUFFINS?

To reheat your frozen egg muffins, put them in the microwave for 1 minute at half power. I like to wrap them in a slightly damp paper towel when I do this to keep them from drying out.

The Cheese and Sausage Egg Muffin are stacked on top of each other.

Other Great Breakfast Ideas

If you make these egg muffins or any of my other recipes, leave me a comment and let me know what you think!

4.6 from 10 votes

Cheese and Sausage Egg Muffins

Serves: 24 muffins
(tap # to scale)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These Cheese and Sausage Egg Muffins come together in a flash! With only 10 minutes prep time and 25 minutes baking time, they are the perfect easy breakfast. At only 140 calories per muffin, they are a great light breakfast option. These muffin tin eggs also freeze beautifully, so make a batch today and have breakfast for the whole week.

Ingredients

  • 1 pound Jennie-O Breakfast Sausage
  • 24 large eggs
  • 1 medium onion chopped
  • 1 medium red bell pepper diced
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 1/2 cups cheddar cheese divided

Instructions

  • Preheat your oven to 350 degrees.
  • In a large skillet, cook the sausage until fully cooked through. Drain and set aside.
  • In a large bowl, whisk together the eggs. Add the onion, pepper, spices, cooked sausage, and 1 cup of the cheese.
  • Spray two 12 cup muffin tins heavily with cooking spray. Using a 1/3 cup measure, fill the muffin cups (in other words, 1/3 cup of the mixture in each muffin cup). Top with the remaining cheese and bake for 20 to 25 minutes or until the muffins are set. (Mine were done at 20 minutes, but when I baked until 25 minutes they came out of the pan more easily.)
Calories: 144kcal (7%) Carbohydrates: 1g Protein: 13g (26%) Fat: 10g (15%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 214mg (71%) Sodium: 411mg (18%) Potassium: 87mg (2%) Sugar: 1g (1%) Vitamin A: 500IU (10%) Vitamin C: 9.1mg (11%) Calcium: 90mg (9%) Iron: 1.3mg (7%)
Author: Lisa Longley
Course: Breakfast
Cuisine: American

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Cheese and Sausage Egg Muffins

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Sheila says

    5 stars
    Thank you for this recipe. I have made these several times and because I can’t eat I have added other items from fresh finely diced jalapeño and/or fresh chopped basil and/ or fresh diced tomatoes . Have also used one Drained can of Rol-Tel.
    I highly recommend this recipe!

    • Sheila says

      *cant eat onions because of IBS.

      • Lisa Longley says

        I’m so glad you like these, Sheila! They are definitely a flexible recipe!

  2. Susan says

    Hi Lisa,
    Can you add hash browns to this recipe? If so, do I cook them first and how much would you recommend.

    • Lisa Longley says

      Hi Susan! I’m sorry, I haven’t tried this recipe with hash browns. If I was trying that, I wouldn’t cook them first. I would just thaw them, and drain them well. Then I would probably add 2 cups. Again, I haven’t tried it, so I can tell you for sure if that would be delicious, but that’s where I would start if I was developing that recipe.

  3. Ginny says

    Why so many eggs wow that would feed a army. I think a dozen would be plenty…

    • Lisa Longley says

      It works out to about 1 egg a muffin. I’m not sure you would be happy with the consistency of the muffins if you cut down the number of eggs.

  4. Carol says

    How many eggs and how much cheese for half pound sausage

    • Lisa Longley says

      If you are only using half a pound of sausage you will want to cut all the rest of the ingredients in half too.

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