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These Sausage, Egg and Cheddar Cheese Muffins are baked in a muffin tin and come together quickly in less than 25 minutes with only 4 ingredients! They’re one of those quick and easy meals that make breakfast meal prep a breeze. You’ll love having these on hand for a low-carb, healthy start to the day and they’re keto-friendly, too!

A top-down shot shows multiple golden-brown sausage and egg muffins arranged across a light gray surface. Scattered around the muffins are small, shredded pieces of cheddar cheese. The muffins have a slightly uneven, rustic appearance, with visible bits of sausage and melted cheese on top.

Egg muffins are perfect for those busy mornings when you have no time to think about what to make for breakfast! You can pop these into the microwave whenever you find yourself needing a filling, fast, and healthy breakfast or snack.

As a nutritionist, I try to keep a healthy stash of breakfast ideas for my family when we are scrambling to get ready on a busy weekday morning! I love our breakfasts to be loaded with protein and healthy fats so that it keeps everyone satisfied until lunchtime. These egg muffins deliver on protein, and are also tasty, too! Fluffy and cheesy, with an airy texture. It’s just one of many egg recipes I make on repeat.

Close-up shot of two stacked sausage and cheese egg muffins. The muffins have a golden-brown, slightly crispy exterior. The layers of sausage, egg, and cheddar cheese are visible. They are stacked on a surface with a light marble-like and wood texture. A few shredded cheese pieces are scattered near the muffins. A third muffin is blurred in the background.

Reasons you will love this breakfast

Only 4 ingredients!
Breakfast egg muffins are baked egg cups (similar to a mini quiche or frittata if you prefer a fancier name) that are typically loaded with veggies, cheese, and another protein. Although I do love a full sized quiche, or frittata for company, these muffin cups make things easy and portable!
You can enjoy them on their own, or as part of a larger breakfast or brunch spread. Try them with my Strawberry Breakfast Bake or Baked Oatmeal!
Egg muffins in a muffin tin are easily customizable by swapping in your favorite cheese, changing out the protein, or using all different types of vegetables or fresh herbs.

How to make Cheddar and Sausage Egg Muffins

All you need for this recipe is just 4, yes only 4, ingredients!

Eggs
Cheddar cheese
Breakfast sausage
Milk, half and half, or heavy cream

We start by preparing a muffin tin by lightly greasing. Also, heat a large skillet to medium heat. Once hot, add a bit of oil and sausage to cook. Total cooking time for the sausage should be right around 8 minutes.

Meanwhile, whisk the eggs and milk in a large bowl. Distribute the cooked sausage evenly among the muffin cups, top with cheddar cheese, then distribute the egg mixture. Transfer to the oven and bake for 15 – 17 minutes. That’s it!

A top-down view shows a white ceramic bowl containing raw eggs and milk. A metal whisk, held by a person's hand in the lower-left corner, is actively mixing the ingredients. The yolks of the eggs are visible, and the milk is creating a swirling pattern as it blends with the eggs. The bowl sits on a light gray surface.

A person's hand is shown pouring a yellow egg mixture from a clear glass measuring cup into a metal muffin tin. Some muffin cups contain already-cooked sausage and shredded cheddar cheese. Other cups already have the egg mixture and appear ready for baking. The background is a light gray surface.

Using egg Muffins for meal prep

Egg muffins are perfect for meal prepping and having healthy breakfast options on hand!

For the fridge: these will store well stored in an air tight container, individually wrapped, for up to 5 days in the fridge.

For the freezer: individually wrap each egg muffin separately, then store in a large ziplock freezer friendly bag of freezer friendly container. You can thaw in the fridge overnight, or thaw directly in the microwave when re-heating.

Helpful tips!

In order to avoid sticking, use a non-stick spray on your muffin tin. You can also use cupcake liners or parchment paper, but also be sure to use non-stick spray on these as well!

If you prefer to avoid spray, generally grease with butter or olive oil before filling each muffin cup.

Looking for a lighter, spring-inspired version? Try my Asparagus and Feta Egg Muffin Cups — packed with fresh asparagus, feta, and 10 grams of protein per muffin.

A close-up shot reveals a half-eaten breakfast muffin placed on a neutral-colored plate. The muffin's interior shows layers of cooked sausage, fluffy egg, and melted cheddar cheese. The texture appears light and airy. Other muffins are blurred in the background, suggesting a batch of these breakfast items. Crumbs are scattered around the cut edge.

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