These Egg Muffins are flavorful and made with a three-cheese blend, sausage, and onions. An easy breakfast option for any day of the week.
If you love this Egg Muffins with Sausage recipe, be sure to check out this super popular Air Fryer Bacon, Egg, and Cheese Breakfast Sandwich recipe as well as this Sausage and Vegetable Quiche with Four-Blend Cheddar.
I’m always looking for ways to enjoy breakfast with minimal preparation. Most mornings, I’ll grab a cup of coffee and enjoy a smoothie, protein shake or make avocado toast or even a bowl of cereal. But sometimes, I want something that makes me feel like I’ve had breakfast without a lot of work. You know…sausage, eggs with cheese, vegetables, etc.
Three Cheese Sausage Egg Muffins with Vegetables
I love Egg Muffins because they are totally customizable and they taste amazing. You can make them with eggs, egg whites, or even plant eggs. You can opt for a plant-forward variety or enjoy them with your favorite veggies, protein, and cheese. One of my favorite ways is Egg Muffins with Sausage.
For those who like to meal prep
All though I call them Egg Muffins, some people call them Frittata Muffins. Either way, they are perfect! They are also quick and easy to make and I’m happy to have them back in the rotation. They also help cut back on eating out costs. I have also done a better job planning out my meals, and I don’t skip breakfast. This was one of the biggest things for me, but I try my best to eat breakfast every single morning.
Ingredient Details:
- Sausage: your choice of ground pork sausage, chicken, or plant-based sausage will work for this recipe. See notes if all you have is beef. I actually made half meatless sausage and half pork sausage for this recipe.
- Eggs: large eggs. You can also use eggs and liquid eggs (egg whites) together. I love making them this way!
- Three-Blend Cheese: I combined Cheddar and Colby Jack (Colby and Monterey Jack cheese).
- Milk: Any milk you have on hand. Preferably with some milk fat.
- Green Onions: I love freshly chopped green onions because they add the perfect flavor.
- White Onions: I love fresh chopped white onions in this recipe, but feel free to slightly sauté your onions over medium-low heat for a minute or two.
- Crushed Red Peppers adds a little kick!
- Salt and Pepper
Make it Plant-Forward and Dairy-Free
Yes, you can make these Egg Muffins plant-forward. You can use Just Egg plant eggs in the place of traditional eggs as well as use dairy-free cheese and plant-based ground “sausage”.
Do you want to make your muffins spicy?
Substitute regular sausage for hot or spicy sausage and you can also add extra crushed peppers and cayenne for an extra kick. If you like spicy sausage, Impossible Foods makes a delicious plant-based ground sausage that you can find at your local grocery store. That’s actually what I used for part of this recipe. I’ve also made them using hot pork sausage as well as Ground Beef using my Spicy Sausage seasoning blend.
Make your own spicy sausage blend at home! Find the recipe here!
Things to Know!
- Muffin liners are totally optional. If you have a good non-stick muffin pan, that will work great. Just spray the pan with a little cooking spray or grease each muffin cup.
- If all you have is beef, you can convert your beef into a sausage with a simple seasoning blend. You can find my recipe here.
- You can mix liquid eggs with regular eggs. I made these recently and used five (5) large eggs and three (3) liquid eggs because I didn’t have enough eggs. They turned out just as delicious and they will be lower in cholesterol (if that matters to you).
- Impossible Sausage comes in 14-ounce packages, so this recipe will work fine instead of using one (1) pound. You can freeze the rest of the sausage and use 4 ounces of ground sausage and make 1/2 dozen egg muffins. Just cut the recipe ingredients in half.
- The first time I made these, I got excited when I poured the mixture that when they came out of the oven, they looked like big, bountiful muffins! Once they settle, they will deflate a little bit.
- The #16 Portion Scoop is the perfect size for pouring muffins. You can find it here!
Storage
- You can buy a 5-pound roll of ground sausage, cook it, and store it in freezer bags for up to two months to have it already prepared for when you are ready to make egg muffins again. Same if you cook the full pound. Cook sausage and freeze the rest to have for another time.
- Store leftover egg muffins in an airtight container or zip baggie in the refrigerator for up to four days.
- You can wrap Egg Muffins in a freezer-safe wrap and store them for up to 3 months. Just remove from the freezer, thaw for about 10 minutes, and zap for 30 seconds in the microwave.
Other Recipes to Enjoy!
Fakin’ Bacon, Egg, and Cheese Breakfast Sandwich
Spicy Cheddar Sausage Balls Made from Plants
If you love this recipe, please leave a comment below! If you make these muffins, tag me at (@myprettybrowneats) and use the #myprettybrowneats hashtag on FB and IG! You can find me on Instagram, Facebook, Pinterest, and TikTok.
Three Cheese Sausage Egg Muffins with Vegetables
Equipment
- Non-stick Muffin Pan, dozen
- Pourer with spout or ice cream scooper to evenly distribute egg mixture
- Muffin liners, optional
Ingredients
- 1 Cup ground sausage (pork, turkey, chicken) or plant-based sausage, fully cooked
- 7 large eggs
- ½ Cup Colby Jack Cheese, shredded
- ½ Cup Cheddar, shredded
- ¼ Cup milk
- ¼ Cup green onions, chopped fine
- ¼ to ½ Cup white onion, chopped fine
- 1 teaspoon avocado or olive oil optional – if not using liners
- 1 teaspoon crushed red peppers
- garlic pepper OR kosher salt and pepper, to taste Note: Salt is totally optional being that sausage is generally seasoned perfectly. I opt for only garlic pepper.
Instructions
- Preheat oven to 350° F
- Remove ground sausage (of choice) from package and place in a large skillet. Cook over medium-high heat until fully cooked and no longer pink. Drain off any excess grease and set aside to slightly cool.
- Combine eggs, milk, cheese, salt, and pepper in a large mixing bowl and whisk until blended well. Stir in ground sausage, chopped green onions and white onions.
- Place muffin liners into muffin holes. *Note – if you choose to not use liners, make sure to grease each muffin hole with olive or avocado oil.
- Spoon mixture evenly into baking cups about ¾ filled. There may be leftover mixture—and that's okay!
- Bake in oven on 350° F degrees for 20-22 minutes or until set. You can check muffins by inserting a toothpick.
- Cool for 5 minutes on a cooling rack then remove egg muffins.
- Serve and enjoy!
These look yummy. That’s definitely a grab and go breakfast treat!
I can’t wait to try this!!! The pictures alone makes this dish look mouthwatering!
I made these this morning and they are delicious! I can’t eat onions so left those out. It Could use some other spice but not sure what
You can defintitely try adding cajun or blackened seasoning or even hot chili flakes! I’m so glad you enjoyed them!