Breakfast Egg Muffins
Fluffy egg muffins loaded with sausage and cheddar, the easiest make ahead breakfast there is. They’re naturally gluten free, and you can grab one on the way out the door.
Breakfast Egg Muffins for Busy Mornings
Every recipe on Everything Muffins starts in our kitchen and finishes in yours. Our team of bakers developed these breakfast egg muffins batch by batch, testing how much milk keeps the eggs fluffy instead of rubbery and how to keep them from sticking. Then we shared the recipe with our community of home test bakers, who made it in their own kitchens with their own ovens, pans and ingredients.
What they told us went straight into the recipe below. [TESTER NOTES: add after the community bake]
Why You’ll Love This Recipe
- Make ahead: Bake once and you have breakfast for the week.
- Naturally gluten free: No flour at all.
- Community tested: Our bakers built it, then home bakers tested it in their own kitchens before it went live.
Ingredients You’ll Need
Full amounts are in the recipe card below.
- Eggs: a dozen large eggs.
- Milk: a little milk keeps them fluffy.
- Breakfast sausage: cooked and crumbled. Bacon or ham work too.
- Cheddar: shredded sharp cheddar.
- Green onions: for fresh flavor and color.
How to Make Breakfast Egg Muffins
Step 1: Prep the fillings
Cook and drain the sausage before it goes in. Raw or greasy meat makes the egg muffins watery.
Baker’s Tip: Brown the sausage, drain it well and let it cool slightly. Whisk the eggs, milk, salt and pepper until no streaks remain.
Step 2: Fill the pan
Divide the fillings among 12 well greased muffin cups, then pour the egg mixture over the top, filling each cup about 3/4 full.
Tester Tip: [TESTER NOTES: add after the community bake]
Step 3: Bake
Bake at 350°F for 20 to 25 minutes, until the centers are set and read 160°F. They puff in the oven and settle as they cool.
What Our Test Bakers Learned
- Pans our testers used: [TESTER NOTES: add after the community bake]
- Favorite fillings: [TESTER NOTES: add after the community bake]
- How they reheated them: [TESTER NOTES: add after the community bake]
Storing, Freezing and Reheating
Refrigerate cooled egg muffins in an airtight container for up to 4 days. Freeze individually for up to 2 months. Reheat in the microwave for 30 to 45 seconds.
Frequently Asked Questions
Grease the pan well or use silicone or parchment liners.
Wet fillings. Cook and drain meats and vegetables first.
Yes, they have no flour. Check sausage and cheese labels for celiac.
Microwave for 30 to 45 seconds.
Sausage Egg and Cheese Muffins
Ingredients
Method
- Preheat the oven to 350°F. Generously grease a 12 cup nonstick muffin pan or use silicone liners.
- Brown the sausage in a skillet, breaking it up, then drain well.
- In a large bowl, whisk the eggs, milk, salt and pepper until no streaks remain.
- Divide the sausage, cheddar and green onions among the 12 cups.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 20 to 25 minutes, until the centers are set and read 160°F.
- Cool in the pan for 5 minutes, then run a knife around the edges and lift them out.
Notes
| Calories | 181 |
|---|---|
| Total fat | 14 g |
| Saturated fat | 6 g |
| Cholesterol | 209 mg |
| Sodium | 376 mg |
| Total carbohydrate | 1 g |
| Fiber | 0 g |
| Sugars | 1 g |
| Protein | 11 g |
