Sausage and Cheese Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Portable protein-rich breakfast muffins packed with savory sausage and sharp cheddar, baked to perfection. This american-inspired breakfast (high-protein, keto) ready in about 37 minutes combines ground pork sausage, eggs, cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 15 min Cook: 22 min Serves 12 American cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F and grease a 12-cup muffin tin. Cook sausage in a skillet over medium heat for 5-6 minutes until browned, breaking into small pieces.
  2. Step 2: Whisk eggs in a bowl with salt, black pepper, and dried oregano until well combined.
  3. Step 3: Stir cooked sausage, shredded cheddar, and chopped green onions into the egg mixture.
  4. Step 4: Divide the mixture evenly among the greased muffin cups, filling each 3/4 full.
  5. Step 5: Bake for 20-22 minutes until set and golden on top. Let cool in the pan for 5 minutes before removing.

Frequently asked questions

How long does Sausage and Cheese Egg Muffins take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sausage and Cheese Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sausage and Cheese Egg Muffins?

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 Sausage and Cheese Egg Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sausage and Cheese Egg Muffins high-protein?

Yes — this recipe is tagged high-protein, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes