I am always on the hunt for ways to make mornings easier and these make-ahead sausage egg cheese muffins are an easy way to get a lo-carb breakfast quickly. Be sure to check out 101 meal planning tips that make getting breakfast to dinner on the table easier.
Sausage Egg Cheese Muffins
Getting breakfast on the table quickly can be a challenge. This recipe for make-ahead sausage and cheese muffins will make your mornings so easy. You just prepare the sausage egg cheese muffins ahead of time and freeze them. When you are ready to eat them, all you have to do is pop them in the microwave. It is so easy even your kids can prepare them!
Here are a few pictures of the recipe in process. The full recipe is below.
How to Make Egg and Sausage Muffins
Fill the cups about ¾ of the way full with the hash browns.
Take half of the shredded cheese and sprinkle it in the bottom of the cups.
Repeat with half of the sausage crumble.
Whisk the eggs together and fill the cups until almost full.
Top with the second half of cheese and sausage.
These yummy muffins are so simple to make and so tasty too. Great for on the go breakfasts or for kids before school.
More Easy Recipes
Make Ahead Sausage Egg & Cheese Muffins Recipe
- 4 cups shredded hash browns thawed
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 eggs
- 1 ½ cups shredded cheddar cheese
- ½ pound sausage cooked and crumbled
- Preheat oven to 400˚.
- In a large bowl combine the hash browns, butter, salt and pepper.
- Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
- Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.
- Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
- Reduce oven to 350˚.
- Take half of the shredded cheese and sprinkle in the bottom of the cups.
- Repeat with half of the sausage crumble.
- Whisk the eggs together and fill the cups until almost full.
- Top with the second half of cheese and sausage.
- Bake until eggs are set, 20-25 minutes.
- To freeze: Let cool for two hours, then place muffins in a ziploc gallon bag until you’re ready to enjoy. Microwave for a few minutes before serving for breakfast.
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This is so timely as we are housing some staff for our church’s summer camp program this week! I will be whipping these up tomorrow so they can grab these in the morning!
Hope everyone liked them!
kathy lunt says
they were delicious but were rubbery after being frozen and thawed. They were yummy when fresh!!
Sorry they they were rubbery. I agree that they are not as good as they are when fresh but my family still enjoys them reheated.
Reheat them in the oven or air fryer next time!
Katie V says
My husband loves these! I’ve never made them with the potatoes on the bottom so I think I’ll add those next time. Thanks for the tip!
Lory from The Robin's Nest Designs says
What a great idea to make this in a muffin pan! I’ve made similar recipes before because we love the sausage and egg bakes but always in the 9 X 13 pan. This is fun!
Thanks for sharing at The Living With Style Linky Party!
The Robin’s Nest Designs
So glad you like it!
These look so delicious. I love recipes that you can make ahead of time.
Found you at No Rules Blog Hop,
So clever. I am NOT a morning person, so I’m always looking for ways to get the family fed quickly without much sleepy effort on my part. 🙂
Thanks for sharing with us at the #homematterslink. We’re glad to have you.
Sherri Hadaway says
These are so easy and delicious will be making again,!
Thanks! I love that it is such an easy breakfast recipe.
These look delicious! Could we reheat them in an oven for a few minutes?
Yes, that should be fine. I usually reheat them in the microwave but the oven would work too.
Lynne Zemaitis says
Yum! Such a great breakfast treat! Thank you so much for sharing at Tuesday Turn About!
Angie Walker says
I used thawed tater tots, added chopped onion, garlic, and power greens to the sausage cooking process.
Tracy Lynn says
I have been wanting to make these forever, defiantly going to try them this weekend. It’s going to be a warm and sunny day and that means lots of spring projects to tackle. What a great way to get the day started without having to be stuck in the kitchen cooking.
So glad I saw this on the Homestead blog hop!
Richella J Parham says
YUM! These look delicious, and it’s so nice to get recipes for make-ahead breakfast items!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!