Breakfast Sausage Egg Muffins

You can make them ahead of time, refrigerate, then heat them up when you’re ready to eat. As a matter of fact, they’re very good straight out of the fridge! I love the convenience of these meaty muffins! They are easy to make, easy to eat (even on the go if you must) and they taste great warm or at room temperature. If you use store-bought sausage meat they’re super easy to make. But even if you choose to mix your own sausage, I still consider it an easy recipe.

Ingredients

You’ll only need a few simple ingredients to make these sausage egg muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Pork sausage: I typically use the 14-oz rolls of Italian sausage sold at Whole Foods. You can use your favorite sausage, and you can also mix fresh ground pork (or beef) with spices to make your own homemade sausage. Eggs: I use large eggs in most of my recipes. But here, it’s actually better to use small eggs. To season: I use kosher salt, black pepper, dried parsley, and red pepper flakes.

Instructions

Making these sausage egg muffins is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to divide the sausage into eight portions. Press each of those portions into nonstick muffin tin cavities so that they cover the bottom and sides to create a meaty shell. There’s no need to grease the pan (unless it’s not nonstick, in which case you might want to lightly grease it). Now, break each egg into a small bowl. Carefully pour some of the egg white out, then pour the remaining white with the yolk into one of the meaty “cups”. Season the eggs with salt and pepper. Bake the muffins until the egg whites are set. This should take about 20 minutes in a 400°F oven. Let the muffins slightly cool in the pan until easier to handle, then transfer them to a plate, garnish with dried parsley and red pepper flakes, and serve.

Expert tip

I use large eggs in most of my recipes. But here, it’s actually better to use small eggs if you can get them. Alternatively, use large eggs but pour out about half of the egg whites. This will prevent the egg whites from overflowing.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Try different groud meats and season them yourself. You could try beef, bison, pork, lamb, chicken, and turkey.Rather than break whole eggs into the susage shells, whisk the eggs with salt and pepper, then pour the mixture into the meaty cups.Add more spices, such as garlic powder and onion powder.Sprinkle the muffins with grated cheese before baking them.

Serving suggestions

I usually serve these muffins for brunch, sometimes with a side of broiled tomatoes. I first make the muffins, cover them with foil to keep them warm, then quickly broil the tomatoes. They are also good for dinner with a side of roasted cherry tomatoes. I cook both dishes in a 400°F oven. Leftovers are great on their own as a quick afternoon snack, reheated or cold.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave. They are also surprisingly good when eaten cold, straight out of the fridge. You can also freeze these muffins in freezer bags for up to three months. You can slowly defrost them in the fridge then briefly microwave, or microwave from frozen until they’re heated through - try 30 seconds per side and add more as needed.

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