Sausage breakfast muffins come together in no time and are super simple to make. These breakfast egg muffins are packed with tasty sausage and vegetables!
This post is sponsored by Premio Foods. All opinions are mine.
Make ahead sausage egg muffins for busy mornings
What I love the most about these sausage cheese breakfast muffins is that you can make a big batch over the weekend, refrigerate a few and freeze the rest for later. They’re perfect for mornings when you have no time to whip up breakfast as you can just take a couple of these breakfast sausage muffins and start your day.
Sausage egg muffins ingredients
To make these Mediterranean breakfast sausage muffin cups, you need eggs, milk, sausage, bell peppers, mushrooms, spinach, olives and artichokes. I used Premio Hot and Spicy Italian Chicken Sausage which gave the egg muffins a bit of heat and so much flavor. I love using chicken sausage because it has 60% less fat than the regular sausage which makes these sausage egg muffins a healthy breakfast option.
How do you make egg muffins for breakfast?
This is an easy breakfast sausage muffin recipe that anyone can make at home. I like to cook the sausage and veggies before making the muffins as they will give the breakfast muffins better texture. Start with cooking the chicken sausage in a pan until it’s brown. Set aside and in the same pan, saute bell pepper, mushroom and spinach. Once the mushrooms and peppers are soft and the spinach is wilted, stir in the cooked sausage.
Next, make the egg and milk base for the sausage breakfast muffins by whisking eggs, milk and salt and pepper. Fill the muffin cups with cooked sausage and vegetables first and then pour the egg mixture to fill the cups. Top with cheese and bake in the oven. You can serve them warm or cold.
How long do you cook egg muffins for?
Bake the egg muffins in the oven preheated to 350F for about 25 to 30 minutes until they are set on top and golden. Check after 25 minutes and if they’re still raw, bake for another ten minutes.
Freezing instructions for sausage breakfast muffins
After the sausage egg breakfast muffins cool completely, wrap them individually in plastic wraps and place them in a container. You can freeze these breakfast muffins for up to 2 months.
To reheat, thaw the breakfast muffins in the fridge overnight and then reheat them in the microwave for about 90 seconds or in the oven at 250 for 15 minutes.
What to serve with breakfast sausage and egg muffins
I love having sausage cheese muffins as they are for a quick and filling breakfast but they go so well with some sliced sour dough, toasted English muffins, or hash browns.
Notes and tips to make sausage cheese muffins
- This recipe for breakfast muffins with sausage can easily be modified to your liking. You can add other vegetables such as green beans, onions or corn, it’s best to cook them before using them. You can also use different types of cheese such as feta, colby jack, mozzarella, yellow cheddar or even gouda.
- Make sure to fully coat the muffin cups with non stick spray. I don’t recommend using muffin liners for this egg muffins recipe.
- Whisk the eggs and milk very well and make sure all the egg whites are fully combined so the breakfast muffins have a beautiful consistent yellow color.
- I topped the breakfast egg muffins with shredded cheddar cheese, but you can also mix it in the egg and milk batter.
- This sausage breakfast muffin recipe yields 12 muffins. You can easily double or triple the recipe if needed.
Sausage Breakfast Muffins (Mediterranean Style)
- 8 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 lb Premio Hot & Spicy Chicken Sausage without the casing
- 1/2 red bell pepper diced
- 1 1/2 cup white mushrooms sliced
- 2 cups baby spinach
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 cup olives chopped
- 1/2 cup artichoke hearts chopped into smaller pieces
- 1 cup shredded cheddar
- Preheat the oven to 350F. Coat a muffin tin generously with cooking spray.
- In a large bowl, whisk the eggs, milk, salt and black pepper very well until they are fully combined. Set aside.
- In a large pan, brown sausage until fully cooked. Transfer the cooked sausage to a bowl and set aside.
- In the same pan, heat the olive oil and saute red bell pepper and mushrooms until they are soft.
- Add in spinach, paprika and cumin and cook until the spinach is wilted and excess water is evaporated.
- Add the cooked sausage back into the pan and give it a good stir.
- Stir in chopped olives and turn the heat off right away.
- Fill the muffin cups with the sausage and vegetable mixture and top with chopped artichoke hearts.
- Pour the egg and milk mixture into the muffin cups so they are full.
- Top with shredded cheddar cheese.
- Bake in the oven for 25 to 30 minutes until they are completely cooked and golden.
- Serve warm or cold.
- You can use whole milk, 2% milk or 1% milk. I don't suggest using skim milk in the recipe.
- You can add different cooked vegetables such as onion, green beans or corn.
- I used a mix of green and kalamata olives for this recipe. Any kind of pitted olive would work.
- Freezing instructions: Cool the sausage breakfast muffins completely then wrap them individually in plastic wraps. Place them in a large ziploc bag or container and freeze then for up to two months.
- Thawing instructions: Thaw the sausage egg muffins in the fridge overnight and reheat them in the microwave for 90 seconds or in the oven at 250F for 10 minutes.