• Prep Time: 5 mins
  • Cooking Time: 30 mins
  • Serves: 12

Cheesy Sausage and Egg Muffins

  • Recipe Submitted by on

 Ingredients List

  • 8 large eggs
  • 1/4 cup skim milk (dairy-free milk, half-and-half, or cream may be substituted)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • one 13-ounce precooked turkey sausage, diced small (another variety of cooked sausage such as pork, beef, pork kielbasa, etc. is okay)
  • 1/2 cup green onions, sliced into thin rounds
  • 16 tablespoons shredded cheese blend, divided


Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off baked-on food; set pan aside.
To a large bowl add the eggs, cream, salt, pepper, and whisk well to combine.
Add the sausage, onions, and stir to combine.

Using a 1/4-cup measure, evenly fill the cavities of the muffin pan. They will be a solid 3/4 full.
Top each cup with a generous pinch of cheese, about 1 tablespoon each, or up to 1 1/2 or 2 tablespoons if desired.
Bake for about 30 minutes, or until muffins are set, cooked through, and are lightly golden. Start checking after 20 minutes because all ovens, pans, etc. vary. The muffins will puff in the oven, but sink upon cooling.
Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins before serving.

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