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.
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.
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
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.
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!
Cheese and Sausage Egg Muffins
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.)
Recipe Video
LoriLynne says
I wanted to like these, but I couldn’t. Meh flavor and texture. They stuck to the muffin tins. I spent more time cleaning the muffin tins than I did baking them! I know the instructions say to spray them “heavily” with cooking spray. I was moderate in my use of cooking spray. But who wants to eat a supposedly healthy breakfast food soaked with cooking spray?
I’m so sorry to hear that you didn’t like these. If you went light on the cooking spray that would definitely explain why they stuck to the muffin pan. Did you happen to go light on the salt? Salt is such a key ingredient in recipes and really makes the flavors pop. If you wanted to try these again, I would suggest using a silicon muffin pan if you don’t want to use more cooking spray.
Gahyl says
Love these and your recipe it is so versatile. I used silicone muffin pans and they popped right out.
Glad to hear it, Gahyl!
Ashley says
This recipe is SOOOOOOO good! Our family LOVES it!
I’m so happy these were such a hit!
Angela says
I love these egg bites. So delicious. I also have the All-clad pro release muffin pan so no cooking spray needed. The egg bites just plop out! lol. Yummy recipe. Thank you!!
I’m so glad to hear it, Angela!
Melissa says
can you freeze these and eat later?
Yes! These freeze really well.
Andrew says
So good for a hot breakfast on busy weekday mornings! Though next time, I may do the peppers and onions in the skillet with the sausage.
I’m so glad you liked them!