Sausage, Egg & Cheese Breakfast Muffins
I put together these easy Sausage, Egg & Cheese Muffins one weekend to make breakfast simpler for the busy days ahead. Ever since, they’ve become a family favorite that everyone looks forward to. With only six simple ingredients and ready in under 30 minutes, they’re perfect for meal prep or a quick morning bite.
🧀 Recipe Below
Ingredients
- 8 oz breakfast sausage
- 6 large eggs
- 1½ cups shredded cheddar cheese
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tray with liners or lightly grease it.
- In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it into small crumbles as it cooks. Drain off any excess grease and set aside.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until well blended.
- Add the shredded cheddar cheese and cooked sausage to the egg mixture, stirring until evenly combined.
- Divide the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the muffins are puffed up, set in the center, and lightly golden on top.
- Let them cool for a few minutes before serving.
These savory breakfast muffins can be stored in the refrigerator for up to 5 days, making them a perfect grab-and-go breakfast for busy mornings.