Healthy Sausage & Cheese Breakfast Egg Muffins Recipe

Introduction

Start your day with these healthy sausage and cheese breakfast egg muffins that are both satisfying and delicious. Packed with flavorful sausage, fresh vegetables, and melted cheddar, they make a perfect grab-and-go breakfast or snack.

Ingredients

• 1 lb uncooked ground sausage
• 1 cup Bisquick
• 6 large eggs
• 2 cups shredded cheddar cheese
• ½ cup milk
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 red bell pepper
• 1 cup fresh spinach
• Optional: fresh parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin pan with paper liners or lightly grease it.
2. Step 2: In a large skillet over medium-high heat, cook the sausage until browned. Remove the sausage, leaving a little grease in the skillet.
3. Step 3: Chop the red bell pepper and roughly chop the spinach.
4. Step 4: Sauté the bell pepper and spinach in the same skillet for about 3–4 minutes, until softened.
5. Step 5: In a large mixing bowl, whisk together the cooked sausage, eggs, milk, Bisquick, salt, black pepper, garlic powder, and onion powder.
6. Step 6: Fold in the sautéed vegetables and shredded cheddar cheese until evenly combined.
7. Step 7: Scoop the mixture evenly into the prepared muffin pan, filling each cup to the top.
8. Step 8: Bake for 18–20 minutes, or until the muffins are set and golden on top.
9. Step 9: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
10. Step 10: Garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• Use turkey sausage for a leaner option without sacrificing flavor.
• Swap cheddar for pepper jack or mozzarella for a different cheese twist.
• Add chopped onions or mushrooms for extra veggies.
• Make a batch ahead and freeze muffins for a quick breakfast during busy mornings.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30–45 seconds or until warmed through. For longer storage, freeze cooked muffins in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins vegetarian?

Yes, simply omit the sausage and add extra vegetables like mushrooms, zucchini, or tomatoes to keep them flavorful and filling.

Can I prepare the mixture the night before?

Absolutely! Mix all the ingredients except the cheese and bake the next morning, folding in cheese just before scooping into the muffin tin.

Healthy Sausage & Cheese Breakfast Egg Muffins Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

These Healthy Sausage & Cheese Breakfast Egg Muffins are a flavorful and protein-packed breakfast option combining savory sausage, cheddar cheese, and fresh vegetables. Baked to golden perfection, they are perfect for meal prepping or a quick morning meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb uncooked ground sausage
• 1 cup Bisquick
• 6 large eggs
• 2 cups shredded cheddar cheese
• ½ cup milk
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Vegetables

• 1 red bell pepper
• 1 cup fresh spinach

Optional Garnish

• Fresh parsley (for garnish)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
2. Cook Sausage: In a large skillet over medium-high heat, cook the ground sausage until browned and fully cooked. Remove the sausage from the pan, leaving a little grease behind for cooking vegetables.
3. Prepare Vegetables: Chop the red bell pepper and roughly chop the fresh spinach to prepare for sautéing.
4. Sauté Vegetables: Using the same skillet with remaining sausage grease, sauté the chopped bell pepper and spinach until they soften, about 3 to 4 minutes.
5. Mix Batter: In a large mixing bowl, whisk together the cooked sausage, eggs, milk, Bisquick, salt, black pepper, garlic powder, and onion powder until smooth and combined.
6. Combine Ingredients: Gently fold the sautéed vegetables and shredded cheddar cheese into the sausage and egg mixture.
7. Fill Muffin Pan: Evenly scoop the mixture into the prepared muffin pan cups, filling each one full to ensure proper muffin size.
8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the muffins are set and have a golden-colored top.
9. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Garnish and Serve: Optionally, garnish the egg muffins with fresh parsley for added color and flavor before serving.

Notes

• Make sure the sausage is fully cooked before mixing with eggs to ensure food safety.
• You can swap cheddar cheese for your favorite cheese if preferred.
• Vegetables can be varied — try adding mushrooms, onions, or kale.
• These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
• Reheat muffins in the microwave for about 30-45 seconds before serving.

Keywords: breakfast muffins, sausage egg muffins, healthy breakfast, baked egg muffins, cheddar cheese muffins