Sausage Egg And Cheese Breakfast Muffins

Name: Sausage Egg And Cheese Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/2 pound sausage - cooked and crumbled; salt & pepper; 1 tablespoon fresh chopped chives

How To Make Savory Breakfast Cupcakes

A four-step image showing a recipe process: 1) Eggs mixed in a bowl. 2) Bread cups in a muffin tray filled with cooked sausage. 3) Topped with cheese and egg mixture. 4) Baked golden egg and sausage cups garnished with herbs.

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

Ingredients on a marble surface: fresh chives, shredded cheddar cheese, whole milk, sliced bread, salt and pepper shakers, a dozen eggs, and a bowl of cooked crumbled bacon.

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.

A plate of savory breakfast muffins topped with melted cheese and green herbs. The muffins have a golden-brown crust. In the background, there are eggs, spices, and chopped herbs on a table.

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

How do you freeze savory breakfast cupcakes?

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.

How long do egg cupcakes last?

In the fridge, you can store these egg bites in an airtight container for up to 5 days.

Can I make this recipe dairy-free?

Sure! Use dairy-free milk and leave out the cheese.

Close-up of savory breakfast muffins with golden, crispy edges and a fluffy interior, topped with green onions. They are arranged on a white surface, creating a warm and appetizing presentation.