Cheddar and Herb Egg Muffins with Sausage
Baked savory egg muffins loaded with cheddar cheese, fresh herbs, and browned sausage — perfect for an easy keto breakfast on the go. This american-inspired keto (keto, low carb) ready in about 30 minutes pairs large eggs, cheddar cheese shredded, breakfast sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 large eggs
- 1 cup cheddar cheese shredded
- 8 oz breakfast sausage
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with 1 tbsp olive oil.
- Step 2: Remove casings from 8 oz breakfast sausage and crumble into a skillet over medium heat. Cook for 6-7 minutes until browned and cooked through, then drain excess fat.
- Step 3: In a large bowl, whisk 8 large eggs with 1 tsp salt and 1/2 tsp black pepper until frothy.
- Step 4: Add the cooked sausage, 1 cup shredded cheddar cheese, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh chives into the eggs. Stir gently to combine.
- Step 5: Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Step 6: Bake for 18-20 minutes until the egg muffins are set, puffed, and lightly golden on top.
- Step 7: Let cool for 5 minutes before removing from the tin. Serve warm or store for an easy keto breakfast throughout the week.
Frequently asked questions
How long does Cheddar and Herb Egg Muffins with Sausage take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Herb Egg Muffins with Sausage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cheddar and Herb Egg Muffins with Sausage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Herb Egg Muffins with Sausage for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Herb Egg Muffins with Sausage keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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