Cheesy Breakfast Egg Muffins with Sausage & Spinach

5 from 1 vote

If you need a quick way to eat a protein-packed breakfast, these healthy breakfast egg muffins are the perfect solution! This simple recipe has just five ingredients, is easy to make and is absolutely delicious.

Breakfast egg muffins stacked on a white plate.
This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Breakfast Egg Muffin Recipe

There are some weeks when breakfast is the last thing on my mind because of how busy my mornings are! So, I love to have egg muffins on hand.

I tend to make a large batch of breakfast egg muffins on Sunday night so that I can reheat them on busy mornings during the week.

They're a tasty breakfast that the whole family loves. They're easy to customize with mix-ins like bacon, sausage, ham and cheese, greens and more.

Having ready-made breakfast on hand really takes the stress off of mornings. I know that I have a tasty breakfast ready to go and that myself and my family will be nourished for the most important meal of the day.

A closeup of two egg muffins sitting on a plate on a blue countertop.

Why You'll Love this Recipe

  • This is a great base recipe that you can adapt and change to fit your preferences.
  • You can make a batch of 12 egg muffins in just 30 minutes!
  • This easy breakfast recipe is perfect if you are look for low carb or keto-friendly recipes.
Ingredients for breakfast egg muffins in separate mixing bowls, sitting on a blue countertop.

Ingredients

You likely have many of these ingredients on hand! So check your refrigerator and then grab what you're missing at the grocery store:

  • eggs
  • milk
  • shredded cheddar
  • cooked breakfast sauage
  • fresh spinach

Substitutions and Variations

You can swap the cooked breakfast sausage out for cooked bacon, diced ham or ground turkey.

Substitute the shredded cheddar for Monterey jack, Mexican blend, Colby jack, or any other shredded cheese. You can even use pepper jack to give these mini frittatas a little kick.

Add fresh herbs like fresh basil, chives, green onions, or fresh thyme for some extra flavor.

Instead of spinach, you could make kale egg muffins.

Mix in some of your favorite vegetables like bell peppers, cherry tomatoes, and diced onions. You can also replace the spinach with kale if you prefer!

Omit the cheese and replace the milk with dairy-free options like almond milk or coconut milk. You could make them creamy by using dairy free cream cheese!

Two breakfast egg muffins on a plate, with more egg muffins in the background.

How to Make Breakfast Egg Muffins

Preheat your oven and grease a muffin tin with cooking spray or butter, then set it aside.

One thing you need to know: Egg muffins do not require cupcake liners, but you do need to grease muffin pan well. I've got a whole post on how to grease a muffin pan so that you can ensure your spinach egg muffins don't stick!

Brown the breakfast sausage in a skillet and drain off the grease. Then, whisk together eggs and milk in a large bowl. Make sure you break the yolks of the beaten eggs as much as you can!

Muffin tin cups filled with breakfast sausage, cheese, and spinach.

Fill each of the muffins holes halfway with sausage, fresh spinach pieces, and shredded cheddar cheese.

Egg mixture being poured into muffin cups that contain sausage, spinach and cheese.

Pour the whisked eggs and milk mixture into the muffin tin, filling each muffin cup almost to the top.

Unbaked egg muffins in a muffin tin.

Bake these easy egg muffins for about 20 minutes, until the eggs are set and the tops just turn golden brown. There shouldn't be any liquid on the tops of the muffins and they shouldn't jiggle.

Let the egg muffins cool in the muffin tin for 3 minutes until slightly cooled.

Baked breakfast egg muffins in a muffin tin.

Use a butter knife to gently remove each muffin from the muffin tin and place them on a wire cooling rack.

Serve right away or store for later!

What to Serve with Breakfast Egg Muffins

Pair these breakfast muffins with another quick on-the-go breakfast item like a strawberry banana smoothie or blueberry chia seed muffins. These go great with some fresh fruit, like strawberries and blackberries, as well!

You could also make something like french toast sticks, sweet potato pancakes or even sourdough blueberry scones.

Top the delicious breakfast egg muffins with homemade salsa or hot sauce for some extra flavor!

A plate of egg muffins with sliced strawberries and blackberries in the background.

How to Store Leftover Egg Muffins

Let the muffins cool completely, and then place them in an airtight container. Store in the refrigerator for up to 4 days.

How to Freeze Egg Muffins

After baking egg muffins, allow them to cool completely on a wire cooling rack.

Then, place them on a baking sheet and place in the freezer for 10 minutes. Transfer each to a zip top bag or airtight container and then place back into the freezer.

Store frozen for up to 2 months.

Allow egg muffins to thaw in the refrigerator overnight and then reheat them in the microwave, oven, or toaster oven until thoroughly warmed.

Three egg muffins stacked on top of one another, sitting on a stack of two plates.

Tips for Success

  • Add spices like garlic powder, onion powder, or black pepper for more depth of flavor in the egg muffins.
  • Don't let your leftover meats go to waste! If you've got leftover ham or breakfast sausage patties, you can dice them up and use them in this egg muffin cups recipe.
  • Let eggs come to room temperature before beating them so that they mix more easily!
Two breakfast muffins on a stack of two plates.

FAQ

Why are my egg muffins spongey?

If you end up with breakfast egg muffins that have an odd spongey texture, you likely beat the eggs too much. Be sure that you are mixing the ingredients until just combined and not getting too much air in the batter.

Why are my egg muffins underdone in the center?

Allowing the muffins to cool in the pan helps to ensure that the center is completely done. Don't remove them until you're able to comfortably handle them with bare hands!

A plate of egg muffins with a bowl of strawberries in the background.

More Make-Ahead Breakfast Recipes

Sometimes I'll make double batch of mixed berry smoothies and store it in the fridge or freezer. Then, I have a healthy breakfast meal of a smoothie and breakfast eggs cups ready to go for multiple days!

If you're a casserole fan, this easy sausage and egg breakfast casserole is another great way to have breakfast ready to go in a snap.

More Great Breakfasts

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Breakfast egg muffins stacked on a white plate.

Cheesy Breakfast Egg Muffins

These simple breakfast egg muffins are a fabulous quick breakfast! Whip up a batch to make your mornings so much easier.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Author: Madison Wetherill

Ingredients

  • 10 eggs
  • 1 cup of milk
  • ½ cup shredded cheddar or Mexican blend cheese
  • ½ cup cooked breakfast sausage
  • 1 handful of spinach ripped or chopped into small pieces

Instructions

  • Preheat oven to 350°F. Grease a muffin tin and set aside.
  • Brown the sausage in a frying pan and drain the grease.
  • Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
  • Fill each muffin tin cavity about halfway full with sausage, spinach and cheese.
  • Pour eggs and milk mixture and fill the muffin tin cavity almost to the top.
  • Bake in the oven for 20 minutes or until eggs are set. The egg muffins are cooked when the eggs are set and have cooked solid. The egg muffins shouldn't have liquid on top or jiggle if you gently shake the muffin tin.
  • Allow the egg muffins to cool in the muffin tin for 3 minutes until cooled enough to handle.
  • Use a serving knife or butter knife to remove the egg muffins from the muffin tin and place them onto a wire cooling rack.
  • If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in a glass storage container for up to 4 days.

Notes

How to Store Leftover Egg Muffins

Let the muffins cool completely, and then place them in an airtight container. Store in the refrigerator for up to 4 days.

How to Freeze Egg Muffins

After baking egg muffins, allow them to cool completely on a wire cooling rack.
Then, place them on a baking sheet and place in the freezer for 10 minutes. Transfer each to a zip-top bag or airtight container and then place back into the freezer. Store in the freezer for up to 2 months. Allow egg muffins to thaw in the refrigerator overnight and then reheat them in the microwave, oven, or toaster oven until thoroughly warmed.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 4g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 343mg | Sodium: 375mg | Sugar: 3g
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.