Egg Muffins With Potato, Sausage, and Cheese are the perfect handheld bite for any time or any place. These protein-packed cuties are full of great flavor, simple to throw together, and easily customizable for even the pickiest of palates. Enjoy them for breakfast, lunch, dinner, or even for a perfect afternoon snack. Whatever you do, make them and keep them on hand at all times. They’re too good not to!
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I whisk good quality eggs, shredded potato (I make it easy and use the store-bought ones), cooked breakfast sausage, and cheese together. Add in a little of my homemade all-purpose seasoning along with some diced green onions and heavy cream, and you have the makings of the perfect mobile meal. And, did I mention there is zero flour or baking mix in my egg muffins??? Gluten-free from the get go and amazing!
Perfect for breakfast, snacks, or a light lunch, these egg muffins are just amazing. Whatever you do, make them!
Egg Muffin Ingredients
- Eggs
- Shredded Potato (I use the fresh shredded hash brown potatoes)
- Breakfast Sausage
- Shredded Cheese
- Heavy Cream
- Green Onion
- All-Purpose Seasoning
- Kosher Salt
- Fresh Ground Black Pepper
how to make egg muffins
Grab a mixing bowl, a whisk, a fork, or your favorite mixing stick, and let’s go!
To begin, brown the sausage in large skillet. When the sausage is almost cooked through, add the chopped green onions and the shredded potato. This is just to give the onion and potato a head start on the cooking process. Once the sausage is cooked through, remove from the heat.
In a large mixing bowl, whisk the eggs, cheese, heavy cream, all-purpose seasoning, kosher salt, fresh ground black pepper, and sausage mixture together until thoroughly combined.
Now, grab a non stick muffin pan. I do recommend using a cupcake liner as well because these egg muffins can stick. Add the egg and sausage mixture to muffin tins. Do not overfill these. They will rise a bit during cooking. I find that using a 1/3 cup measuring cup is perfect.
Into a 400° oven they go for about 20-25 minutes or until the muffins are just set. Don’t over cook these because we don’t want rubbery muffins. That’s just not pleasant!
Just let these egg muffins cool just a bit and then serve. Or, if you’re like me, garnish with all the things and serve and devour!
frequently asked questions
These egg muffins are 100% gluten-free. They do not contain flour or any baking mix so no need to worry about substituting anything!
For my dairy-free peeps, to make these work for you, I would leave out the heavy cream. As for the shredded cheese, I would substitute that with a little bit of nutritional yeast and you will still end up with a great egg muffin!
If breakfast sausage isn’t your thing, no worries at all!
For protein swaps, think:
Bacon
Ham
Turkey
Smoked Brisket
Pulled Pork
You could even forgo the meat and keep it veggie.
For vegetarian ideas, think:
Mushrooms
Tomatoes
Broccoli
Spinach
Bell Peppers
Garlic and/or Shallots
I could go on and on and on…
Hello, Breakfast, Lunch, or Dinner in a hurry! These egg muffins freeze wonderfully. I love making a big batch and freezing extras in a zip top bag. Simply pull a few and keep in the fridge to thaw before cooking. I wouldn’t cook them from frozen because the egg might get a little tough.
serving ideas
The absolute best way to serve and eat these egg muffins is right out of the oven. I can plow throw several in just a few minutes. I have talent, what can I say?!
However, they are amazing warmed up in the morning for easy breakfasts. My daughter even likes to have them chopped up and put in a tortilla for a quick breakfast burrito.
Have these muffins for a light lunch or dinner with a simply dressed side salad. They would make a perfect addition to any brunch, as well!
These egg muffins also make the perfect after school snack. This is a great option for hungry kiddos with the protein, carb, and fat ratio.
With the holidays just right around the corner, I plan on keeping these on hand at all times!
let’s talk toppings
I am an expert topping aficionado from way back. If I’m gonna eat it, it’s probably gonna have a little something-something on top. My favorite topping when these lovely little egg muffins come out of the oven is a classic sriracha drizzle. However, let’s delve a little deeper into the subject.
Think:
- Pico De Gallo
- Avocado Slices/Guacamole
- Hot Honey
- Fresh Salsa
- Chili Crisp
- Tabasco
- Sweet Thai Chili Sauce
Again, I could go on and on.
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Egg Muffins With Potato, Sausage, and Cheese
Ingredients
- 1 lb breakfast sausage
- 1 20 oz bag fresh shredded hash brown potatoes found in the refrigerated section of the grocery store
- 3-4 green onions, diced reserve some of the green tops for garnish
- 8 large eggs
- 1 cup cheddar cheese, shredded
- ½ cup heavy cream
- 1 tbsp all-purpose seasoning
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
Instructions
- Preheat oven to 400°.
- Over medium-high heat, brown the sausage in a large skillet. When the sausage is almost cooked, add the hash brown potatoes and green onions. Continue until sausage is completely cooked through. Remove from heat.
- In a large mixing bowl, whisk together eggs, cheese, heavy cream, all-purpose seasoning, salt, pepper, and sausage mixture until thoroughly combined.
- Add the cupcake liners to the muffin tins. Carefully add mixture to each tin. I use a 1/3 cup measuring cup. That is the perfect tool and the perfect amount.
- Bake 20-25 minutes or until muffins are just set. Let cool slightly.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Egg Muffins recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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perfect for quick breakfast.
Thank you, Brenda!