Sausage Egg Muffins (Meal Prep Heroes, 4 Ingredients)

Muffins that aren’t sweet? Wild. Muffins that have SAUSAGE in them? Even wilder. Also better.

These sausage egg muffins are your new best friend for busy mornings. Make a batch on Sunday. Eat them all week. No fork required. No excuses.

Ingredients

Makes 6 muffins.

• 6 large eggs
• 4 oz (115g) breakfast sausage (casings removed if in links)
• ¼ cup shredded cheese (cheddar, mozzarella, or whatever you have)
• Salt and pepper to taste
• Optional: chopped bell peppers, spinach, or onions

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin well.

Step 2: Cook the Sausage

1. Brown sausage in a pan over medium heat until cooked through (about 5 minutes). Break it into small crumbles.

Step 3: Whisk and Fill

1. In a bowl, whisk eggs with salt and pepper.
2. Divide cooked sausage evenly among muffin cups. Top with cheese and any veggies.
3. Pour egg mixture over everything, filling about ¾ full.

Step 4: Bake

1. Bake for 12–15 minutes until puffed and set in the middle.

Step 5: Cool and Store

1. Let cool in tin for 5 minutes. Run a knife around edges and pop them out.
2. Eat one now. Save the rest for later.

Summary

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Yield: 6 muffins

Difficulty: Easy

Storage Notes

Fridge: Airtight container for up to 5 days. Reheat 30–40 seconds in microwave.

Freezer: Freeze for up to 3 months. Reheat from frozen for 60–90 seconds.

Pro tip: Make a double batch. You’ll eat them faster than you think.