The BEST Sausage and Egg Muffins (Easy Recipe)

These spicy sausage and egg muffins are truly a vibrant flavor explosion packed into convenient, grab-and-go portions. I first made a batch of these when looking for a simple way to fuel busy mornings, and they instantly became a household favorite. Imagine savory Italian sausage, tender peppers and onions, a kick of jalapeno, and perfectly melted cheese all baked together in a delightful, bite-sized package.

Golden-brown egg muffins stacked on a white plate, filled with colorful bell peppers and sausage, ready to be enjoyed.

When it comes to adding extra flavor and that wonderful, melty texture to baked goods (even savory ones), cheese is usually my secret weapon. I love how it brings everything together. For this recipe, I was inspired to use a Monterey Jack cheese that already had jalapeno mixed in, adding another layer to the spicy profile.

Using quality ingredients makes a real difference. When choosing cheese, I look for brands known for natural aging and rich flavor. Pairing a flavorful cheese like Monterey Jack with jalapeno with the savory sausage and vegetables creates a truly satisfying bite.

This simple breakfast is also a fantastic option for those following lower carb eating plans. It features straightforward ingredients you can easily find at your local grocery store like hot Italian sausages, colorful peppers, onions, eggs, fresh jalapeno, and that delicious Monterey Jack with Jalapeno cheese.

Golden egg muffins garnished with fresh herbs and red bell pepper slices, served on a white plate with a rustic wooden background.

The process starts by cooking the sausage and the vegetables until they are just right. You want the sausage browned nicely and the onions and peppers softened and tender. The aroma filling your kitchen at this stage is absolutely incredible. Honestly, it smells so good you might be tempted to sneak a bite or two right from the pan. (I won’t tell if you do).

Adding the cheese is where the magic really happens. That Monterey Jack with Jalapeno cheese is the unsung hero here. I admit I might have snuck a few little pieces right off the block while preparing. The hint of spice in each chunk confirmed it was the perfect choice to complement the other ingredients in these muffins.

The final step before baking is combining the cooked sausage and veggie mixture, the cheese, and the eggs in a large bowl. Then you simply ladle this flavorful mix into your prepared muffin tin cups and pop them into the oven.

Pulling these beauties from the oven is always rewarding. They bake up perfectly, golden and ready to be enjoyed.

They are truly at their best served warm right after they’ve had a moment to cool slightly in the pan. But don’t worry if you need to make them ahead. These muffins freeze exceptionally well, making them ideal for prepping quick breakfasts for hectic mornings. Just grab a few from the freezer and reheat them in the microwave.

The combination of jalapenos, red pepper flakes, hot Italian sausage, and the Monterey Jack with Jalapeno cheese ensures a pleasant spicy kick in every single bite. The cheese also serves a practical purpose. It helps bind all the ingredients together, allowing you to enjoy that lovely melted cheese texture mixed throughout the fluffy eggs. Eggs and cheese really are a classic pairing that just works.

These muffins were such a hit with my family, they practically disappeared as soon as they were cool enough to handle. There might have even been a little friendly competition over who got the last one. I tried explaining that I needed to save a few extras because it was a recipe I was developing to share, but that logic didn’t seem to win me any extra muffins.

A cross-section view of an egg muffin revealing its creamy interior filled with sausage, bell peppers, and jalapeños.

This is truly a wonderful recipe for those slightly more relaxed weekend mornings when you have a little more time to bake something special. I often recommend making a double batch so you can have extras ready to enjoy throughout the week. Let’s be honest, toast or cereal every single day can get pretty boring.

It’s also an excellent option to serve when you have friends or family visiting. You can easily double or even triple the recipe to make enough batches to feed a larger crowd without much extra effort.

I already have plans to make a big batch of these spicy sausage and egg muffins this summer when we have friends coming to stay. They are simple to make ahead and always impress.

A row of freshly baked egg muffins in a muffin tin, topped with colorful bell peppers and sausage, ready to serve.

If you’re searching for an easy breakfast recipe that really delivers on flavor and spice, look no further. This recipe is exactly what you need. I’ve put it all together for you below so you can easily make them yourself.

Don’t be afraid to explore different cheese options if you like, but I highly recommend trying it with the Monterey Jack with Jalapeno for that perfect spicy kick. Give this recipe a try and let me know how much you and your family love them.

Making Your Spicy Sausage and Egg Muffins

Getting started on these delicious egg muffins is quite straightforward. First, you’ll want to preheat your oven to 350 degrees Fahrenheit. While the oven heats up, make sure to coat your muffin pan cups generously with cooking spray. This helps prevent sticking and makes removal much easier. Set the prepared pan aside for now.

A half-eaten egg muffin showcasing its rich, cheesy interior with chunks of sausage and bell peppers.

Next, grab a large skillet and place it over medium-high heat on your stovetop. Add the hot Italian sausage links to the skillet. As the sausage cooks, use a spoon or spatula to break it up into smaller crumbles. Cook the sausage for about four minutes, stirring it occasionally to ensure it browns evenly.

Once the sausage has started to brown, it’s time to add the diced vegetables. Carefully add the diced yellow onion, green bell pepper, red bell pepper, and the diced jalapeno to the skillet with the sausage. Continue cooking this mixture, stirring frequently, for another four minutes. You’re aiming for the sausage to be completely cooked through and the vegetables to have softened nicely.

A close-up of golden egg muffins filled with colorful vegetables and sausage, showcasing their appetizing texture.

Now, in a large mixing bowl, whisk your large eggs until they are well blended. You want the yolks and whites fully incorporated. Carefully stir the cooked sausage and vegetable mixture into the whisked eggs. Add the shredded Monterey Jack cheese with jalapeno and the red pepper flakes to the bowl. Season everything with salt and freshly ground black pepper according to your taste preferences. Gently mix all the ingredients together until they are evenly combined.

With your prepared muffin pan ready, carefully spoon the egg mixture into each cup. Fill each cup nearly full, distributing the ingredients as evenly as possible.

Place the filled muffin pan into the preheated oven. Bake the muffins for fifteen minutes. Once they are done baking, remove the pan from the oven. Allow the muffins to cool in the pan for about five minutes before attempting to remove them. This cooling time helps them set properly and makes them easier to take out of the pan.

A row of golden egg muffins topped with fresh parsley, served on a white rectangular plate with a blue napkin underneath.

Frequently Asked Questions

Can I make these muffins less spicy?

Yes, you can adjust the spice level. Use mild Italian sausage instead of hot, omit the red pepper flakes, and use regular Monterey Jack cheese without jalapeno. You could also reduce or omit the fresh diced jalapeno.

How should I store leftover egg muffins?

Store cooled muffins in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze these egg muffins?

Absolutely. Once completely cooled, wrap individual muffins in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

What’s the best way to reheat frozen muffins?

You can reheat frozen muffins directly from the freezer in the microwave for 1-2 minutes, or in a toaster oven or regular oven at 350 degrees Fahrenheit for about 10-15 minutes until heated through.

Can I add other vegetables?

Yes, feel free to add other finely diced vegetables like spinach, mushrooms, or zucchini. Just make sure they are cooked and excess moisture is removed before adding them to the egg mixture.

Can I substitute the sausage?

Certainly. Cooked and crumbled bacon, ham, or even cooked ground turkey could work as alternatives for the sausage. Adjust cooking times as needed.

Why did my muffins stick to the pan?

Make sure you generously coat the muffin pan cups with cooking spray before adding the mixture. Using a non-stick muffin pan can also help prevent sticking.