Ingredients
Egg base
- 8 large eggs
- ½ cup milk or cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Fillings
- 250–300 g sausage (beef/chicken/turkey), cooked & diced
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup onion or green onion, chopped
- ½ cup bell pepper, diced
- ½ cup mushrooms or spinach (optional)
Extra flavor (optional)
- paprika
- chili flakes
- garlic powder
- parsley
Why These Muffins Are So Good
This recipe works because:
✔ Eggs puff up light and fluffy
✔ Cheese melts creamy
✔ Sausage adds rich flavor
✔ Individual portions = easy grab
✔ Super filling & high protein
It’s like a full breakfast packed into one small bite.
Way better than boring boiled eggs.
Step 1 – Cook the Sausage
If your sausage is raw:
Heat a pan over medium heat.
Cook sausage until browned and slightly crispy.
Break into small pieces.
Drain excess fat.
Let cool slightly.
This step adds deep flavor and prevents greasy muffins.
Step 2 – Prep the Vegetables
Chop all veggies small.
Small pieces cook faster and distribute evenly.
Big chunks sink to the bottom.
Optional but recommended:
Lightly sauté onions or peppers for extra sweetness.
Step 3 – Whisk the Eggs
In a large bowl whisk:
- eggs
- milk or cream
- salt
- pepper
- spices
Whisk until slightly frothy.
Adding air makes them softer and fluffier.
Step 4 – Mix Everything Together
Add to the egg mixture:
- cooked sausage
- cheese
- veggies
Stir gently until combined.
Every scoop should have equal filling.
Don’t overload or muffins won’t hold shape.
Step 5 – Prepare Muffin Tin
Very important step 👇
Grease muffin tin REALLY well
or use paper/silicone liners.
Eggs love to stick.
Fill each cup about ¾ full.
They rise while baking.
Don’t overfill.
Step 6 – Bake
Preheat oven to 180°C (350°F).
Bake for 18–22 minutes.
They’re ready when:
✔ tops golden
✔ puffed up
✔ center firm
✔ knife comes out clean
They will rise in oven then settle slightly — normal.
Step 7 – Cool & Remove
Let rest 5 minutes.
Run a knife around edges.
Lift gently.
Serve warm.
The smell alone is irresistible 😍
Texture & Flavor
You’ll get:
- fluffy egg inside
- crispy golden edges
- melty cheese pockets
- savory sausage bits
- soft juicy veggies
Savory, cheesy, comforting, and super satisfying.
Not dry at all.
Pro Tips for Perfect Muffins
Don’t overbake
Rubbery eggs = sad muffins.
Use full-fat milk or cream
More creamy texture.
Chop small
Even cooking.
Grease well
Prevents sticking disasters.
Let cool slightly
They firm up and release easier.
Easy Flavor Variations
Pizza Style
Sausage + mozzarella + oregano + tomato
Mexican
Cheddar + jalapeño + taco seasoning
Spinach Feta
Spinach + feta + herbs
Keto
No milk, use heavy cream only
Veggie Only
Skip meat, add zucchini + mushrooms
Extra Cheesy
Add cheese on top before baking
Storage & Meal Prep
These are meal prep gold.
Fridge: 4–5 days
Freezer: 2 months
Reheat:
- microwave 30–40 seconds
or - oven 5 minutes
Still soft and delicious.
Make once, eat all week.
Serving Ideas
Eat them:
- alone
- inside sandwiches
- with toast
- with avocado
- with salad
- or dipped in hot sauce
Great hot OR cold.
Perfect anytime snack.
Final Thoughts
These cheesy sausage egg muffins are simple, fast, and crazy practical. They save time, taste amazing, and keep you full for hours.