Your New Favorite Grab-and-Go Breakfast
If you are tired of the same old bowl of cereal or a rushed slice of toast, these Sausage, Egg, and Cheese Muffins are about to change your morning routine. Looking at the golden brown edges, the bubbling melted cheese, and the crispy sausage crumbles, you can almost smell the savory goodness right through the screen.
These aren’t just delicious; they are the ultimate meal prep champion. You can whip up a batch on Sunday and have a hot, protein-packed breakfast ready in the microwave every morning.
Why you’ll love this recipe:
· One-Bowl Wonder: Minimal dishes means easy clean-up.
· Crowd-Pleaser: Kids and adults devour these.
· Versatile: Great for breakfast, brunch, or even a savory afternoon snack.
· Portable: No forks needed—just grab and go!
The Recipe
Prep time: 10 minutes
Cook time: 18-20 minutes
Yield: 12 standard muffins
Ingredients
· 1 lb (450g) breakfast sausage (bulk or casings removed)
· 1 cup (about 120g) all-purpose flour (or pancake mix)
· 1 teaspoon baking powder (omit if using pancake mix)
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 4 large eggs
· 1 cup (240ml) milk (whole or 2% works best)
· 2 cups (about 200g) shredded cheddar cheese (or a Monterey Jack blend)
· 2 tablespoons sliced green onions (scallions), plus more for garnish
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin thoroughly with non-stick cooking spray (butter or oil works too). Tip: Use a silicone muffin pan to guarantee nothing sticks!
- Cook the Sausage: In a skillet over medium-high heat, cook the breakfast sausage, breaking it up into small bite-sized crumbles with a wooden spoon. Cook until no longer pink and nicely browned (about 8 minutes). Drain the excess grease and set the sausage aside to cool slightly.
- Make the Batter: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In a separate bowl or large measuring cup, whisk the eggs and milk until fully combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir with a spoon until just combined. Do not overmix; it’s okay if there are a few lumps. Gently fold in the cooked sausage, 1½ cups of the shredded cheese, and the 2 tablespoons of chopped green onions.
- Fill the Muffin Tin: Using a ¼-cup measuring scoop or a large cookie scoop, divide the batter evenly among the 12 muffin cups. They should be about ¾ full.
- Top and Bake: Sprinkle the remaining ½ cup of cheese evenly over the tops of the muffins. Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Rest and Serve: Let the muffins cool in the pan for 5 minutes (this helps them set). Gently run a knife around the edge if needed, and remove them to a wire rack. Garnish with extra green onions before serving.
Tips for the Perfect Muffin
· Sausage Swap: You can use turkey or chicken sausage for a lighter option.
· Cheese Variation: Pepper Jack cheese adds a lovely spicy kick.
· Make it Fluffy: For a lighter texture, use buttermilk instead of regular milk.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months.
To reheat: Pop one in the microwave for 30-45 seconds (or 60 seconds if frozen). Enjoy a hot, home-cooked breakfast in under a minute