Ready in 30 minutes, these Sausage, Egg, and Cheese Breakfast Muffins are perfect for meal prep or an easy on-the-go breakfast. Each bite is packed with savory sausage, fluffy eggs, and gooey cheese, all cradled in a crispy bread cup. Plus, this shortcut recipe is customizable – just add ingredients to match your cravings or make the most of what’s already in your kitchen!
Bake Now, Enjoy Later—These Muffins Are A Meal Prep Dream!
Make the sausage egg muffins ahead of time, then store them in an airtight container or zip-top bag in the refrigerator. To reheat, place the Sausage Egg and Cheese Breakfast Cupcake on a microwave-safe dish and heat until warmed through.
Make it breakfast with Crock Pot Cheese Grits, fresh Fruit Salad and maybe even some homemade Sausage Gravy!
Can I Make This Recipe Gluten-Free?
Definitely! I’ve done that many times; you only need to use your favorite gluten-free bread to create the muffin cups.
Ingredients You’ll Need
- Bread – Any kind you like: white, wheat, or gluten-free.
- Eggs & Milk – Form the custard base; any milk works.
- Cheese – Sharp cheddar adds the best flavor and texture.
- Sausage – Pork, turkey, or chicken; cook and crumble first.
- Seasoning – Kosher salt and black pepper bring everything together.
- Chives – A fresh finish (or swap with green onions).
Make It Your Own: Variations and Substitutions
- Swap the Protein: Use bacon, diced ham, or even plant-based sausage.
- Change the Cheese: Try Swiss, mozzarella, or pepper jack for a unique flavor.
- Add Vegetables: For extra nutrition, toss in diced bell peppers, onions, fresh spinach, or any other veggies you like.
- Spice It Up: Add a dash of hot sauce or red pepper flakes to the egg mixture.
How To Make Savory Breakfast Cupcakes
- Mix eggs, milk, salt, and pepper, then coat the muffin tin.
- Layer bread pieces, then add sausage and cheese.
- Pour egg mixture over the top and sprinkle with chives.
- Bake at 18–20 minutes until set and golden.
Tips To Make These Savory Muffins Even Better!
- Use Fresh Bread: Soft bread works best for shaping into cups. If it’s too stale, it may crumble.
- Prevent Sticking: Generously grease the muffin cups or use silicone muffin liners. A little extra prep here can save time (and frustration) later!
- Reheat Like a Pro: For a crispy edge, reheat the muffins in an air fryer or oven instead of the microwave. Just a few minutes at 350°F will make them super yummy!
Looking For More Make-Ahead Breakfast Ideas?
If you tried this Sausage Egg and Cheese Breakfast Cupcakes Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 10 pieces of bread – crusts cut off and sliced on the diagonal into 4 pieces each
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ pound sausage – cooked and crumbled
- salt & pepper
- 1 tablespoon fresh chopped chives
Instructions
- Heat oven to 400 degrees.
- Coat cupcake pan with non-stick cooking spray, set aside
- In a large bowl, beat together eggs and milk. Add salt and pepper to taste.
- Place 3 to 4 pieces of cut bread in the bottom of each cupcake well, making sure to cover bottom and most of the sides.
- Divide sausage among the 12 cupcakes. Layer on cheese.
- Ladle eggs mixture over the sausage and cheese. Sprinkle on chives. Place in oven and cook approximately 18 minutes or until eggs are set and top in golden brown.
- Remove from oven and let rest 5 minutes. Remove cupcakes from pan and let cool.
- Enjoy immediately or or store in an airtight container in refrigerator.
Notes
- Swap protein with bacon, ham, or plant-based sausage.
- Try different cheeses like Swiss, mozzarella, or pepper jack.
- Add veggies—bell peppers, onions, or spinach.
- Spice it up with hot sauce or red pepper flakes.
- Use fresh, soft bread for best cups.
- Grease muffin tin well or use silicone liners.
- Reheat in oven or air fryer at 350°F for crispy edges.
- Keep in an airtight container in the fridge up to 5 days.
Nutrition
Frequently Asked Questions
Freeze breakfast egg muffins in a freezer bag or airtight container for up to 3 months. You can also wrap each cupcake in plastic wrap and reheat it when needed. Before serving, thaw them overnight in the fridge before warming them up, or add a bit extra reheating time.
In the fridge, you can store these egg bites in an airtight container for up to 5 days.
Sure! Use dairy-free milk and leave out the cheese.
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These were wonderful! I made them for our Company’s breakfast meeting and everyone loved them. I made 2 dozen using sausage/Colby/cheddar 2 dozen using diced ham/swiss/gruyere. Will definitely be my new go to recipe.
Hey there Shelly!
Wow! Thank you so much for this fantastic rating and your kind words, you’ve made my day! I am thrilled to hear that everyone enjoyed this recipe, thank you so much for your support! If you ever have any questions about a recipe, please feel free to reach out!
~Donya
Could this be made into a loaf pan and sliced successfully?
Hey there!
Thank you so much for your interest in this recipe and for this fantastic rating! I am not sure if it can be made in a loaf pan, I’ve never tried it personally, I usually like to make it a muffin pan so they’re individually portioned. That being said, I totally support you giving it a try, let me know how it turns out I’m very curious. Thank you for your support!
~Donya
Did you use full sized cupcake pans or mini muffin pans? It looks like mini muffins from the picture.
Thanks
Hey Stephanie. I use full size muffin tins. The photos sometimes make the food looks a bit off in scale. I hope this helps. Enjoy the recipe!
XO,
~Donya
I do these without the bread and a good bit less milk to reduce the carbs, and use a silicone muffin pan. Sure makes clean-up a snap!
Hey there!
Thank you for sharing, using a silicone muffin pan is a great idea, clean-up is always much easier with silicone pans. I hope you’ll give this recipe a try, it’s simple to make and absolutely delicious to eat, I’d love to hear what you think of this version. Let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
The recipe comment says “eggs, bacon and cheese,” but the recipe calls for sausage. When you use cooked bacon (instead of sausage?), how much do you use in the recipe.
Thanks for the good catch Joyce! I did change the recipe summary to read “sausage” I would use about 1/2 cup or so for the chopped bacon. Hope this helps.
Please come back for another visit!
XO,
~Donya
Can these be frozen??
I
Hey Nancy! Great question…I think these cupcakes would freeze beautifully. I hope you’ll let me know how they turn out.
XO,
~Donya