Learn how to make these easy sausage and egg muffins. They’re perfect for making ahead of time and enjoying all week long and easy to customize.
These egg muffins are an easy make-ahead breakfast that my kids. I love them because I can make them ahead of time and just pop them in the microwave to reheat them on a busy morning.
You can make them as plain or elaborate as you want to. It’s easy to add meat for extra protein or sneak in some vegetables.
How To Make Egg Muffins Step by Step
Here’s how you make them. You can make as many or as few as you want to by choosing the number of eggs and mix-ins you use. You can also experiment with how full you like to make the muffin tins before baking.
- If you’re using frozen pre-cooked sausage like we do, you’ll need to warm them up so you can chop them. We heat ours in a pan but you can also use the microwave. Heat your sausages and dice them up.
- Crack your eggs into a bowl and whisk them up.
- Add your sausage, cheese and any other mixins to the bowl and stir to combine.
- Add salt, pepper and other spices if you want to.
- Scoop into muffin tins. You should end up filling the number of muffin tins equal to however many eggs you used + 1-2 more to account for the mix-ins you added.
- Bake at 400 degrees F until the eggs are set, usually about 15 minutes.
Easy Sausage and Egg Muffins
Watch my eight-year-old make his favorite version of these egg muffins:
Here’s the recipe:
PrintHow To Make Egg Muffins
Learn how to make these easy sausage and egg muffins. They’re perfect for making ahead of time and enjoying all week long and easy to customize.
Ingredients
- 6 eggs (more if you want)
- 6 pre-cooked sausage links (more if you want)
- 1/2 cup shredded cheese
- mini pepperonis
- salt and pepper to taste
- optional – chopped veggies like peppers, onions, mushrooms, etc
Instructions
- Warm sausages and dice into bite-sized pieces.
- Crack eggs into a bowl.
- Add sausage, cheese, pepperoni, salt and pepper and mix well.
- Spoon into silicone muffin tins. (if you don’t have silicone, make sure your muffin tins are VERY well greased).
- Bake at 400 degrees F for approximately 15 minutes are until eggs are set.
Notes
Egg muffins may puff up during baking but will shrink back down as they cool.
Egg Muffin FAQs
How long to store egg muffins?
Store in a store container in the fridge for up to 3 days.
How to reheat egg muffins?
You can reheat egg muffins in the microwave or in the air fryer for a couple of minutes.
What vegetables to use in egg muffins?
Vegetables like peppers, onions and mushrooms work well. You can add potatoes but make sure you cook or roast them first since they take longer to cook. You can use frozen hashbrown potatoes and heat them up in the same pan as your sausages! Chopped spinach or kale also work well!
How full to fill muffin tins?
Don’t fill your muffin tins more than 3/4 of the way full. They will puff up while baking and you don’t want them to overflow.
How to keep egg muffins from sticking?
Silicone muffin tins really are the best for these but if you don’t have them, you can cut small pieces of parchment paper and press them into the muffin tins, or use muffin tin liners and give them an extra spray with cooking oil.
If you’re looking for more egg recipes, try:
Enjoy!
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