The Best Cheap & Easy Sausage Egg Muffins (Just 6 Ingredients!)

These Breakfast Sausage Egg Muffins are the easiest, most budget-friendly grab-and-go breakfast you’ll ever make! With browned Italian chicken sausage, eggs, and cheddar baked together in a muffin tin, you’ll have a full week of protein-packed breakfasts ready in about 30 minutes. Just a quick sear, a simple assembly, and into the oven they go! Whether you’re meal prepping for busy weekdays or need a quick freezer-friendly option, this simple recipe delivers big flavor without breaking the bank.

We started making these sausage egg muffins on a Sunday afternoon when we were tired of our weekday mornings feeling so rushed, and they genuinely changed the way we eat breakfast. There’s something so satisfying about opening the fridge on a Monday morning and finding breakfast already done. No dishes to wash, no decisions to be made; just grab two muffins and go! We usually make a batch while we’re doing other things around the kitchen, and by the time we’ve had our coffee, we’ve got breakfast sorted for the entire week.

What makes these muffins such a perfect meal-prep option is how well they hold up. They reheat beautifully, are easy to portion out, and travel well if you’re eating on the way to work or school drop-off. We keep a container of these in our fridge almost every week now, and they’ve become one of those recipes we don’t even think twice about making anymore. It’s just part of our routine and we hope they become part of yours too!

Why we love these sausage egg muffins

• Ready in 30 minutes — From skillet to muffin tin to table, this comes together fast enough for even the busiest mornings.
• Super budget-friendly — Built on simple, affordable ingredients you likely already keep on hand, saving you a trip to the grocery store.
• Meal-prep friendly — Bake once and eat all week! These muffins hold up in the fridge and freezer without losing texture or flavor.
• Packed with protein — Sausage and eggs make these a filling, satisfying breakfast that keeps you full longer than cereal or toast.
• Endlessly customizable — Swap the cheese, add veggies, or change the sausage to make this recipe your own every time.

Ingredients needed

• Olive oil: Just enough to coat the skillet so the sausage browns instead of steams. Make sure the skillet is nice and hot before adding the sausage so you get that golden-brown color on all sides.
• Italian chicken sausage: This is the flavor backbone of the whole recipe. We like using Italian chicken sausage because it’s already seasoned, and browning it in the skillet first gives it even more flavor before it goes into the muffin tin.
• 5 large eggs: The eggs are what hold everything together and give these muffins their classic fluffy texture. Whisk them well before pouring so that the sausage and cheese distribute evenly throughout each muffin.
• Salt and pepper: Since the sausage already carries a lot of flavor, keep the amount of both light and adjust to taste at the end.
• Shredded cheddar cheese: Adds richness and a little gooey pull in every bite. The cheese is sprinkled in with the egg mixture so it melts throughout instead of just sitting on top.
• Green onions and parsley (optional garnishes): We love adding these on top right before serving for a little freshness and color. It’s a small touch, but it makes the muffins feel a bit more polished.

How to make sausage egg muffins

1. Cook the sausage

Cook the chicken sausage in a skillet over medium-high heat until browned and fully cooked. Then divide them evenly among the cups of a lightly greased or lined 6-cup muffin tin.

2. Prepare the eggs

In a medium bowl, whisk together the eggs until smooth and season with salt and pepper. Pour the egg mixture over the sausage in each muffin cup, filling them about ¾ full. Then top with shredded cheddar cheese.

3. Bake, garnish, & serve!

Bake in the oven at 400°F for 15-20 minutes or until the muffins are set in the center and lightly golden around the edges. Let the muffins cool slightly before you remove it from the pan. Top with green onion or parsley (totally optional), serve warm, and enjoy!

Recipe variations for sausage egg muffins

One of our favorite things about this recipe is how forgiving it is. Once you’ve got the basic egg-and-sausage base down, you can switch things up depending on what you’re craving or what’s already in your fridge. Here are a few of our go-to ways to change things up:

• Load up the veggies: Stir in diced bell peppers, spinach, or mushrooms for extra volume, color, and nutrients without weighing the muffins down.
• Change the protein: Swap the Italian chicken sausage for turkey sausage, crumbled bacon, or diced ham if you want a different flavor profile or need to use up what’s on hand.
• Swap the cheese: Try pepper jack if you like a little heat, or mozzarella for a milder, meltier bite that’s great for pickier eaters.
• Dairy-free version: Skip the cheese entirely or use a dairy-free shredded cheese alternative so everyone at the table can enjoy these.
• Kick it up a notch: Add a pinch of red pepper flakes or a few dashes of hot sauce to the egg mixture before baking for a subtle warmth in every bite.

Sausage egg muffins storage tips

• Meal prep & storage: Double the recipe and bake in two muffin tins if you want an even bigger stash for the week. Store cooled muffins in an airtight container in the refrigerator for up to 4–5 days.
• Freezer: Freeze the muffins in a single layer on a baking sheet first, then transfer to a freezer bag or container for up to 2 months.
• Reheating: Microwave refrigerated muffins for about 30–45 seconds, or frozen muffins for about 60–90 seconds, until warmed through.

More breakfast recipes

If you loved learning how to make these sausage egg muffins, try one of our other favorite breakfast recipes next:

• 5-Minute Overnight Oats
• Chia Seed Pudding
• Avocado Toast
• Easy Egg Frittata
• Bacon, Egg, & Cheese Croissant Sandwiches

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