Healthy Sausage & Cheese Breakfast Egg Muffins
If you’re in the trenches right now with trying to feed your family three healthy meals a day without losing your mind, I FEEL YOU! I’m very much in the stage of life where I need easy options that everyone is actually going to eat, and if you can relate, you need to try these healthy sausage and cheese breakfast egg muffins. They’re super handy for prepping in advance, and I’m a big fan of making a batch so I’ve got some ready for popping into lunchboxes.
These tasty bites come together in one bowl and one pan, which is always a win for busy mornings. Cook the sausage first, then mix it with eggs, cheese, and a handful of simple pantry ingredients before folding in sautéed veggies. Everything gets baked in a muffin tin until set and lightly golden, giving you individual portions that are easy to grab and go.
They also freeze really well so they’re fabulous for meal prepping!
Ingredients
As regular readers will know, I always include a printable recipe card for you that you’ll find at the bottom of this post! Don’t skip the coming sections though, where I’m sharing more details to help you to make this recipe.
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Ground sausage: Use uncooked sausage so it browns properly and adds flavor throughout the muffins. Pork or chicken sausage both work well.
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Bisquick: Helps give the egg muffins structure so they’re fluffy instead of dense.
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Eggs: The base of the recipe and the main protein. Large eggs work best for consistent results.
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Cheddar cheese: Sharp cheddar adds plenty of flavor, but any good melting cheese will work here.
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Milk: Keeps the egg mixture tender and helps everything bake up evenly.
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Salt & black pepper: Light seasoning goes a long way since the sausage and cheese already bring flavor.
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Garlic powder & onion powder: Add savory depth without overpowering the eggs.
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Red bell pepper: Adds color, a little sweetness, and extra nutrients.
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Fresh spinach: Wilts down easily and sneaks in some greens without taking over the flavor.
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Fresh parsley (optional): Mostly for color, but it adds a fresh finish if you have it!
How To Make Sausage & Cheese Breakfast Egg Muffins
- Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
- In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan, leaving a little grease behind.
- Chop the bell pepper and roughly chop the spinach.
- Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
- Fold in the sautéed vegetables and cheddar cheese.
- Scoop the mixture evenly into the prepared muffin pan, filling each cup full.
- Bake for 18–20 minutes, or until muffins are set and golden on top.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Garnish with fresh parsley before serving.
Recipe Notes
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Swap the cheddar for mozzarella for a milder flavor, or pepper jack if you want a little extra kick.
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Fully cook and drain the sausage before mixing so the muffins don’t turn greasy.
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Dice the vegetables small so they distribute evenly and bake through.
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Don’t overbake! Pull the muffins as soon as they’re set to keep them tender.
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Let them cool slightly before removing from the pan so they hold their shape better.
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This recipe is easy to customize, so feel free to use whatever veggies or cheese you like.
Storage
These egg muffins keep well in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, freeze them in a single layer until solid, then transfer to a freezer-safe bag or container for easy grab-and-go breakfasts. Reheat straight from the fridge or freezer in the microwave until warmed through.
Serving Ideas
These egg muffins are great on their own, but they’re easy to round out into a full meal. For breakfast, pair them with fresh fruit, yogurt, or a slice of toast for something simple and balanced. They also work well in lunchboxes alongside cut veggies, crackers, or a small salad. Basically, anywhere you’d pack a sandwich or granola bar, these fit right in!
Healthy Sausage & Cheese Breakfast Egg Muffins
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
- Preheat the oven to 350°F. Line a muffin pan with paper liners or grease lightly.
- In a large skillet over medium-high heat, cook sausage until browned. Remove sausage from the pan, leaving a little grease behind.
- Chop the bell pepper and roughly chop the spinach.
- Sauté the bell pepper and spinach in the same skillet until softened, about 3–4 minutes.
- In a large mixing bowl, whisk together the sausage, eggs, milk, Bisquick, salt, pepper, garlic powder, and onion powder.
- Fold in the sautéed vegetables and cheddar cheese.
- Scoop the mixture evenly into the prepared muffin pan, filling each cup full.
- Bake for 18–20 minutes, or until muffins are set and golden on top.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Garnish with fresh parsley before serving.
If you try these healthy breakfast muffins, I hope you’ll agree that they’re worthy of a place in your regular rotation! They’re easy, they’re customizable, and they’re a lifesaver if you often find yourself struggling for ideas to feed your family. Make a batch and pop some in lunchboxes to make life a little easier this week. Oh and before you go, I’d really love to hear your thoughts in the comments section below! You can leave a star rating, and you can also tag me in your pics over on Instagram @slimmingviolet.
