Sausage & Egg Muffins with Cheddar Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Portable, protein-packed breakfast cups with savory sausage, eggs, and a crispy cheddar crust. This american-inspired keto (high-protein) ready in about 37 minutes pairs (225g) ground pork sausage, large eggs, (55g) shredded cheddar cheese 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 22 min Serves 6 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a 6-cup muffin tin with parchment liners or grease lightly.
  2. Step 2: In a skillet over medium heat, cook ground pork sausage until browned (5-7 minutes), breaking it into small crumbles. Add diced bell pepper and onion, cooking for 3 more minutes until softened.
  3. Step 3: Stir in 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper, then remove from heat and let cool slightly.
  4. Step 4: Whisk 4 large eggs in a bowl with 1/4 tsp salt, then stir in the cooled sausage mixture. Divide evenly among the muffin cups, pressing the mixture into the bottom.
  5. Step 5: Sprinkle 1/4 cup shredded cheddar cheese evenly over each muffin, then top with remaining 1/4 cup cheddar. Bake for 20-22 minutes until set and golden on top.

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Frequently asked questions

How long does Sausage & Egg Muffins with Cheddar Crust take to make?

Total time is about 37 minutes (15 min prep + 22 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 Sausage & Egg Muffins with Cheddar Crust?

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 (225g) ground pork sausage from drying out.

Can I substitute ingredients in Sausage & Egg Muffins with Cheddar Crust?

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 & Egg Muffins with Cheddar Crust 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 Sausage & Egg Muffins with Cheddar Crust high-protein?

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

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