Here’s a simple, delicious Sausage, Egg & Cheese Breakfast Muffins recipe — perfect for meal prep or a quick grab-and-go breakfast!

🧁 Sausage, Egg & Cheese Breakfast Muffins

Ingredients (makes 12 muffins)

• 6 large eggs
• 1 cup cooked breakfast sausage, crumbled
  • (Use links chopped up, ground sausage, or even turkey sausage)
• 1 cup shredded cheddar cheese (or any cheese you like)
• 1/3 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• 2 tbsp chopped green onions (optional)

Instructions

1. Prepare the pan

• Preheat oven to 350°F (175°C).
• Grease a 12-cup muffin tin with oil spray or butter.

2. Cook the sausage

• Brown the sausage in a skillet until fully cooked.
• Drain excess grease and set aside.

3. Whisk the egg mixture

• In a large bowl, whisk together:
  • eggs
  • milk
  • salt & pepper
  • garlic/onion powder (if using)

4. Assemble the muffins

• Divide the cooked sausage evenly into the 12 muffin cups.
• Sprinkle cheese over the sausage.
• Pour the egg mixture into each cup, filling about ¾ full.
• Add green onions on top if desired.

5. Bake

• Bake for 18–22 minutes, or until the eggs are set and the tops are lightly golden.

6. Serve or store

• Let cool slightly before removing from the tin.
• Store in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months.

To reheat:

• Microwave for 20–30 seconds (or 1 minute from frozen).

✨ Variations

• Add veggies: diced bell peppers, spinach, mushrooms.
• Change the meat: bacon, ham, turkey sausage.
• Use different cheeses: pepper jack, Swiss, gouda, mozzarella.
• Make low-carb “egg bites”: use silicone muffin cups for a softer texture.

If you want, I can also give you a keto version, high-protein version, or copycat Starbucks egg bite style!