Sausage Egg Muffins Recipe

These delicious sausage egg muffins are ready in 30 minutes. They're perfect for a quick breakfast or snack.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Rest time 5

Total Time 35

Servings muffins

Calories 244kcal

Preheat the oven to 400°F. Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. Press on the meat with your hands so that it covers the bottom and sides of the cups and creates a meaty shell.
Break an egg into each cup (see notes below).
Bake the muffins until the egg whites are set. This should take about 20 minutes. Let the muffins slightly cool in the pan until easier to handle, then transfer them to a plate.
Garnish the muffins with dried parsley and red pepper flakes and serve.

If using large eggs, pour out some of the egg whites to prevent overflowing. Break each egg into a small bowl, carefully pour out half the egg white, then pour the remaining egg into one of the meaty shells. Repeat with all eggs.
I use Italian pork sausage from Whole Foods. You can also make your own homemade sausage, using any ground meat you prefer.
There's no need to grease the pan (unless it's not nonstick, in which case you might want to lightly grease it).
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave. They are also surprisingly good when eaten cold, straight out of the fridge.
You can also freeze the cooled muffins in freezer bags for up to three months. Defrost them overnight in the fridge, then briefly microwave to heat through.