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!
In This Post
Whether you’re rushing out the door for work, shuttling the kids to school, or settling in for a day at your home office, breakfast can feel like an afterthought. Trust me, I’ve been there—raising two boys while juggling work taught me the importance of quick, satisfying options to fuel the day. That’s why I came up with this recipe. It’s a homemade, grab-and-go breakfast that’s hearty, filling, and won’t leave you feeling weighed down. Meet your new protein-packed morning solution!
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.
If you need more meal prep breakfast recipes, try Baked Oatmeal, Egg & Sausage Breakfast Casserole, or my Easy Homemade Granola.
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.
How To Make Savory Breakfast Cupcakes
- Mix the Base: Whisk together eggs and milk in a large bowl. Add salt and pepper to taste. Coat the bottom of a muffin tin with non-stick spray.
- Build the Cups: Place 3 to 4 pieces of prepared bread (cut into pieces with the crust removed) in each muffin cup’s bottom and most sides. Divide the cooked and crumbled sausage among the 12 cupcakes—layer on cheese.
- Add the Meat: Ladle or pour the egg mixture over the sausage and shredded cheese. Sprinkle on chives.
- Assemble and Bake: Place in the oven and cook for 18-20 minutes, or until the eggs are set and the top is golden brown. Remove from oven and let rest for 5 minutes.
Here’s The Ingredients You’ll Need
- Sliced Bread – Whole wheat, white, gluten-free, or whatever you like
- Large Eggs and Whole Milk – These make the custard base. Any milk you like can be used.
- Shredded Cheddar Cheese – This brings the cheesy goodness. I like to use sharp cheddar cheese and grate it myself for the best texture and flavor.
- Breakfast Sausage – You can use pork, turkey, or chicken breakfast sausage (pork and chicken sausage are my favorites!). Make sure it’s cooked and crumbled first.
- Kosher Salt and Fresh Cracked Pepper enhance all the other flavors. Don’t be shy about using these!
- Fresh Chives – Finish the egg cup with a sprinkle of chives for a little pop of freshness. Green onions work too, but they are bigger so they don’t fit as nicely on top of the the breakfast cupcakes.
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.
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!
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.
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!
Sausage Egg And Cheese Breakfast Muffins
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 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.
- 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!
Nutrition
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Shelly Martin
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.
Donya
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
AZ Gal
Could this be made into a loaf pan and sliced successfully?
Donya
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
Stephanie
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
Mama Jane
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!
Donya
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
joyce Bailey
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
Nancy Ross
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