These Sausage Egg Muffins are loaded with shredded potatoes, savory sausage, eggs, and plenty of melty cheese. They’re made without Bisquick or flour, ready in about 35 minutes, and perfect for meal prep, busy mornings, or an easy grab-and-go breakfast.
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These Sausage Egg Muffins are one of my favorite make-ahead breakfasts for busy mornings. Potatoes, sausage, eggs, and plenty of cheese make them hearty, easy to grab on the way out the door, and—most importantly—something my kids will actually eat.
Why You'll Love These Sausage Egg Muffins
- No Bisquick or flour: Shredded potatoes help hold everything together.
- Great for meal prep: Make a batch now and reheat them throughout the week.
- Kid-approved: Sausage, potatoes, eggs, and cheese are pretty hard to argue with.
- Easy to customize: Swap the cheese, vegetables, or breakfast meat with whatever you have.
What You'll Need & Why
These sausage egg muffins are made with simple, flexible ingredients that are easy to customize.
- Eggs: Whole eggs make up the base of the muffins, but egg whites work too.
- Shredded potatoes: Fresh shredded potatoes add texture and help hold the muffins together without Bisquick or flour.
- Breakfast sausage: Adds plenty of savory flavor and makes these a hearty breakfast.
- Shredded cheese: Adds melty, cheesy goodness. Use your favorite.
- Heavy cream: Makes the egg mixture rich and creamy. Whole milk works too.
- Green onion: Adds mild onion flavor without overpowering the eggs.
- All-purpose seasoning: Use your favorite blend or make your own.
The Recipe Rundown
- Cook the sausage and potatoes. Brown the sausage, then add the shredded potatoes and green onions.
- Mix. Whisk the eggs, cheese, cream, and seasonings, then fold in the sausage mixture.
- Fill. Divide the mixture between lined muffin cups, filling them almost to the top.
- Bake. Bake at 400°F for 20–25 minutes, until the egg muffins are just set.
Swaps & Variations
This is one of those breakfast recipes that’s easy to tweak based on what you have and what your people actually eat.
- Change the meat: Swap the sausage for bacon, ham, turkey sausage, or another cooked breakfast meat.
- Add vegetables: Spinach, mushrooms, bell peppers, jalapeños, or broccoli all work well. Cook off any extra moisture first.
- Switch the cheese: Cheddar, Colby Jack, Pepper Jack, Parmesan, or goat cheese are all great options.
- Make them Tex-Mex: Add peppers, jalapeños, cheddar, strained pico de gallo and a little taco seasoning.
- Go veggie: Skip the sausage and add spinach, mushrooms, or your favorite cooked vegetables
Tips and Tricks
A few small details make these sausage egg muffins turn out perfect every time.
- Watch the moisture: If you add vegetables, cook off excess moisture first so the egg muffins set properly.
- Don’t overbake: Pull them when the centers are just set to keep the eggs soft and tender.
- Prep the pan well: Egg muffins love to stick. Use muffin liners or grease the pan really well before filling.
- Let them cool slightly: Give the muffins a few minutes to set before removing them from the pan.
Sausage Egg Muffins Recipe
Equipment
- non stick muffin tins
- cupcake liners
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 tablespoon all-purpose seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400°.
- Heat a large skillet over medium-high heat and brown the sausage, breaking it up as it cooks. Once the sausage is nearly cooked through, add the hash brown potatoes and green onions. Continue cooking until the sausage is fully cooked and the potatoes are heated through, then remove from the heat.
- In a large mixing bowl, whisk together the eggs, shredded cheese, heavy cream, all-purpose seasoning, salt, and pepper. Fold in the cooked sausage mixture until everything is well combined.
- Line a muffin tin with cupcake liners. Using a ⅓-cup measuring cup, divide the egg mixture evenly between the wells, filling each one nearly to the top.
- Bake 20-25 minutes or until muffins are just set. Let cool slightly.
- Enjoy!
Nutrition
Storage & Reheating
These sausage egg muffins are made for meal prep and busy mornings.
- Refrigerate: Store cooled egg muffins in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months and thaw overnight in the refrigerator.
- Reheat: Microwave until warmed through, using short intervals if reheating from frozen.
Other Easy Breakfasts You'll Love
If easy breakfasts, brunch favorites, and make-ahead bites are your thing, these recipes belong right alongside these sausage egg muffins:
- Baked Egg Bites: Soft, creamy egg bites with bacon that are perfect for meal prep.
- Cottage Cheese Bagels: Easy homemade bagels packed with protein and made with simple ingredients.
- Sausage Pancakes: Fluffy pancakes with savory breakfast sausage cooked right in for an easy sweet-and-savory breakfast.
- Apple Cider Donuts: Soft baked donuts filled with warm apple and cinnamon flavor for an easy breakfast treat.
- Banana Nut Chocolate Chip Muffins: A sweet make-ahead option that's perfect for breakfast or lunchboxes.
- Puff Pastry Pigs in a Blanket: Flaky, savory, and easy for breakfast, brunch, or feeding a crowd.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
brenda hill says
perfect for quick breakfast.
Rufus says
Thank you, Brenda!
Casey says
Will be repeating these often! Made a double batch this week and added a little cottage cheese to stretch the eggs I had. Used sausage and southwest style hashbrowns from Simply Potatoes. Paper liners are essential. Can’t wait to try more combos.
Rufus says
I am so glad you liked them!!! Thanks so much for letting me know. This made my day!