Sausage egg muffins are egg muffins that are filled with sausage, egg, spinach, and cheese. They are perfect for a quick on-the-go breakfast, and they make a great meal-prep breakfast!
The saying is that breakfast is the most important meal of the day, but it can be difficult to find the time to eat a good breakfast.
Mornings are busy, and it helps to have a portable breakfast that you can grab and eat as you head out the door.
These Sausage Egg Muffins make a perfect on-the-go breakfast. They are pre-portioned and portable. And they’re packed with a lot of good stuff in one little muffin.
These sausage egg muffins are also awesome because they reheat well. So you can make a batch on Monday and have breakfast ready to heat up on Tuesday.
How to make sausage egg muffins
Step 1: Preheat oven to 350 F. Grease a 12-cup muffin tin.
Step 2: Microwave sausage according to package directions. Set aside.
Step 3: Whisk eggs together with salt and pepper.
Step 4: Cut sausage into pieces, and divide sausage, spinach, and cheese among muffin cups.
Step 5: Pour eggs over the top.
Step 6: Bake for 15-25 minutes, or until done.
Step 7: Let cool in pan for 10 minutes before serving.
Step 8: Chill any leftover sausage egg muffins.
Recipe Tips!
- Greasing the pan: It’s important to grease the pan well. Greasing the pan well will help when it comes time to remove the egg muffins from the pan.
- Spinach: Be sure that pieces of spinach aren’t sticking out of the egg mixture. If the spinach is sticking out of the egg mixture, it will get crispy and overcooked.
- Vegetables: Feel free to use leftover cooked vegetables, like bell peppers and onions, in place of the spinach.
- Sausage: I’ve used turkey sausage and chicken sausage in this recipe. Both have worked well.
- Meat: Cooked and cubed ham or cooked and crumbed bacon would also work in this recipe.
Storage
Store any leftover egg muffins in an airtight container in the refrigerator. The egg muffins will keep for up to 4 days when properly stored in the fridge.
More breakfast recipes!
If you’ve tried this sausage egg muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Sausage Egg Muffins
Equipment
- Muffin tin
Ingredients
- 11 large eggs
- 11 ounce fully cooked breakfast sausage patties or links
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup fresh spinach leaves
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 F. Grease a 12-cup muffin tin.
- Microwave sausage according to package directions. Set aside.
- Whisk eggs together with salt and pepper.
- Cut sausage into pieces, and divide sausage, spinach, and cheese among muffin cups.
- Pour eggs over the top.
- Bake for 15-25 minutes, or until done.
- Let cool in pan for 10 minutes before serving.
- Chill any leftover sausage egg muffins.
Notes
- Greasing the pan: It’s important to grease the pan well. Greasing the pan well will help when it comes time to remove the egg muffins from the pan.
- Spinach: Be sure that pieces of spinach aren’t sticking out of the egg mixture. If the spinach is sticking out of the egg mixture, it will get crispy and overcooked.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Debra Youngs says
Perfect recipe First time making it so followed the recipe exactly. Going back on a Keto diet and breakfast is my hardest meal. This gives me a quick option on days I’m in a hurry and it’s delicious
Kate says
Thank you so much!
Maggie says
10!
Kate says
Thanks!
Pamela Rollins says
Haven’t tried the recipe yet. Was wondering if I could put a toast round in the bottom of the muffin tin.
Kate says
I think you could. You may need to make additional egg muffins so that they aren’t too full, but I think the toast round would work fine.
Mary says
What’s the best way to reheat them
Kate says
I just reheat them in the microwave for about 20-30 seconds each.
Lea says
Amazing recipe. I make it on Sunday night and have more than enough for breakfasts for the work week.
Kate says
Thank you! I’m so glad that you liked them. Thank you for commenting! =)
Geraldine Young says
Can these muffins be frozen?
Kate says
I haven’t tried to freeze them, but I think they would be ok. Good luck!
Sarah says
Great recipe! I found my new breakfast!
Kate says
Glad you liked it! Thank you!
Sarah says
How long are they good for in the refrigerator!? I wanna make these and have them for the week ! Thanks!
Kate says
I make these for grab-and-go breakfasts, and I keep them in the fridge for 4-5 days.