Introduction
Sausage Egg and Cheese Breakfast Casserole Muffins are a practical yet satisfying solution for hectic mornings when time is limited but a hearty meal is still essential. These muffins take the comforting flavors of a classic breakfast casserole and transform them into convenient, individual portions that are easy to grab and enjoy. Each muffin delivers a balanced bite of savory sausage, fluffy eggs, and melted cheese, making them both filling and flavorful. I first made these when preparing breakfasts ahead for the week, and they quickly became a staple because they reheat beautifully without losing texture. What makes this recipe especially appealing is its flexibility; it works just as well for weekday meal prep as it does for brunch gatherings. With simple ingredients and straightforward steps, these breakfast muffins offer a reliable, make-ahead option that brings warmth and comfort to even the busiest mornings.
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Sausage Egg and Cheese Breakfast Casserole Muffins for Busy Mornings
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Halal
Description
Sausage Egg and Cheese Breakfast Casserole Muffins are protein-packed, savory breakfast bites made with fluffy eggs, melty cheese, and seasoned sausage—perfect for meal prep or on-the-go mornings.
Ingredients
- 8 large eggs
- 1 cup halal chicken sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup bell pepper, finely diced
- 2 tablespoons onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C).
- Grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together eggs, milk, salt, pepper, and paprika.
- Stir in cooked sausage, shredded cheese, bell pepper, and onion.
- Pour the mixture evenly into the prepared muffin cups.
- Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.
- Remove from oven and let cool slightly before serving.
Notes
- Great for meal prep—store in the fridge up to 4 days.
- Reheat in the microwave for 20–30 seconds.
- Add spinach or mushrooms for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
These muffins are portable, freezer-friendly, and packed with protein. They simplify breakfast without sacrificing flavor and can be customized easily to suit different preferences or dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Breakfast sausage provides rich, savory flavor and forms the hearty base of the muffins.
Eggs act as the binding ingredient, creating a light and fluffy structure once baked.
Shredded cheddar cheese adds creaminess and sharp flavor that complements the sausage.
Milk helps soften the egg mixture and creates a tender texture.
Onion adds subtle sweetness and depth, balancing the richness of the sausage and cheese.
Bell pepper contributes color, freshness, and a mild crunch.
Salt enhances all the flavors and ensures the muffins are well seasoned.
Black pepper adds gentle warmth and rounds out the savory profile.
Cooking spray or butter prevents sticking and ensures easy removal from the muffin tin.
Directions
Start by preheating the oven to 180°C. Grease a standard muffin tin generously. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces. Remove from heat and allow it to cool slightly. In a large bowl, whisk the eggs with milk, salt, and black pepper until well combined. Stir in the cooked sausage, shredded cheese, onion, and bell pepper. Divide the mixture evenly among the muffin cups, filling each about three-quarters full. Bake until the centers are set and the tops are lightly golden. Allow the muffins to cool slightly before removing them from the tin and serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes twelve breakfast muffins. Preparation takes about 15 minutes, with a baking time of approximately 20 minutes, making the total time around 35 minutes.
Storage/reheating
Store the muffins in an airtight container in the refrigerator for up to four days. For longer storage, freeze them individually for up to one month. Reheat in the microwave until warmed through.
Variations and Customizations
Sausage Egg and Cheese Breakfast Casserole Muffins adapt well to many variations. For a lighter version, turkey or chicken sausage can replace traditional pork sausage. I have also added spinach or mushrooms for extra vegetables, which blend seamlessly into the egg mixture. Different cheeses such as mozzarella, Monterey Jack, or a sharp aged cheddar can change the flavor profile. For a slightly spicy option, a pinch of chili flakes or diced jalapeños works well. These muffins can also be made crustless and low-carb by keeping the recipe as written, or more filling by adding small cubes of toasted bread for a casserole-style texture.
Nutrition and Dietary Info
These muffins are high in protein and provide sustained energy throughout the morning. They can be adapted to lower fat or lower sodium diets by choosing lean sausage and reduced-fat cheese.
Expert Tips & Customizations
Even cooking
Allow sausage to cool slightly before mixing to prevent overcooking the eggs.
Full flavor
Season the egg mixture well, as eggs need adequate seasoning.
Easy release
Grease the muffin tin thoroughly to avoid sticking.
FAQs
Can I make these muffins ahead of time?
Yes, they are perfect for meal prep and store well.
Are these muffins freezer-friendly?
Yes, they freeze and reheat very well.
What sausage works best?
Breakfast sausage with mild seasoning is ideal.
Can I make them dairy-free?
Use plant-based milk and dairy-free cheese alternatives.
Do I need to use vegetables?
No, vegetables are optional but add flavor and nutrition.
Can I bake this as a full casserole?
Yes, pour the mixture into a greased baking dish and adjust baking time.
Are these muffins suitable for kids?
Yes, they are mild and kid-friendly.
How do I know when they are done?
The centers should be set and no longer liquid.
Can I use egg whites only?
Yes, but the texture will be slightly firmer.
What pairs well with these muffins?
Fresh fruit or a light salad works well.
Conclusion
Sausage Egg and Cheese Breakfast Casserole Muffins are a dependable and delicious breakfast option that combines convenience with comforting flavor. Their make-ahead nature, versatility, and satisfying taste make them a valuable addition to any breakfast routine.
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