These Sausage and Pepper Breakfast Egg Muffins are fluffy, and slightly cheesy, and are just the perfect light breakfast. Packed with salty sausage, soft bell peppers, a hint of cheddar cheese, garlic, and protein-packed eggs. They are super easy to make, kid-friendly, low-carb, and gluten-free!
Breakfast egg muffins are packed with crumbled, cooked sausage, peppers, eggs, and some shredded cheddar cheese just for that slightly cheesy center that is everything in this recipe!
My kids are really loving anything that has sausage and veggies in it, especially with some cheese mixed in. So anything I can come up with that has that combo is usually a slam dunk for me at mealtime.
I love that this recipe is super easy to throw together and I can even make it the night before and bake it quickly in the morning. Plus, peppers are a wonderful veggie that has so much flavor and they go with anything!
Why you’ll love this recipe
- It is very easy to make in under 35 minutes.
- It contains only a few simple ingredients like sausage, peppers, and eggs
- You can make it ahead and cook it when ready to eat!
- It’s low-carb and packed with so much flavor!
- Kids and adults will go crazy for it!
- Packed with protein and veggies!
Ingredients you will need
- Eggs – you will need about 12 large eggs.
- Sausage – I just used turkey sausage but any ground sausage will work!
- Veggies – onions, green bell peppers, roasted red peppers.
- Olive oil – extra virgin olive oil or avocado oil.
- Shredded cheddar cheese – I shredded my own but you can also buy pre-shredded cheddar cheese. Shredded mozzarella cheese will also work.
- Seasoning – garlic powder, salt, and pepper
How to make breakfast egg muffins with sausage
*Be sure to check out the complete list of recipe ingredients and instructions in the recipe card at the bottom of this post.
These little breakfast muffins are so simple and quick to make in only a few easy steps.
- Cook the veggies and sausage. Sautee and cook the sausage, peppers, and onions in a hot skillet on the stovetop then set aside to cool. Per the recipe card below.
- Fill the muffin cups. Divide the sausage and veggies mixture between 12 muffin cups and top with the diced red pepper and cheddar cheese.
- Mix and pour in the eggs. Whisk the eggs up with some milk and season the eggs with garlic powder, salt, and pepper. Then fill each muffin cup to the rim with the egg mixture. There should be just about enough to fill all 12 muffin cups.
- Bake. Place the egg muffins into the oven and bake at 350 degrees F for 25-30 minutes, until the eggs are set and the edges are golden brown.
- Serve. Let cool, remove the muffins from the pan, and top with some hot sauce or buffalo sauce and fresh herbs if desired.
How good do those look? Trust me, they are amazing. Perfect for a quick, healthy, low-carb breakfast.
These Breakfast Egg muffins are also great for meal prep because you can store them in the fridge and heat them in the microwave when ready to eat. I make them on Sundays and we eat them all week long for a quick meal or snack.
- Use good quality pasture-raised eggs that are large. I used 12 large eggs for this recipe.
- Good quality sausage is also important since it is the main ingredient. I used sugar-free, nitrate-free turkey sausage. But any will work!
- Make sure you cook the veggies before adding them to the muffin cups since cooking them really brings out their flavor. Then let them cool for a few minutes.
- Use a cast iron skillet if you have one to cook the sausage and veggies for extra flavor.
- Spray the muffin cups well with cooking spray before filling them so they don’t stick when baked.
- You can leave out the dairy in this recipe and the egg muffins will still be fluffy and delicious. I just really like the extra fluffy eggs and cheesy center you get from adding in the milk and cheese.
How to store breakfast egg muffins
If you are making these ahead and using them for meal prep then the best way to store them is to let them cool completely right in the muffin pan. Then easily remove them (they should pop right out if you sprayed or greased the pan well before baking) and place them in an airtight glass container. You can store them in the refrigerator for up to 4 days.
- To make ahead: Cook the veggies and sausage the day before and store the mixture in an airtight container in the fridge. When ready to make, fill the muffin cups, whisk the eggs, pour them in, and bake.
- For meal prep. Make the muffins, let them cool completely, and store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven as recommended below.
How to reheat these egg muffins
You can easily reheat these muffins in the microwave for 60-90 seconds on a microwave-safe dish or plate or in the oven for about 10 minutes at 350 degrees F.
More low-carb healthy breakfast recipes
- Mini Crustless Broccoli Cheddar Quiche
- Veggie Egg White Bites
- Healthy Crustless ham and Broccoli Quiche
- Mushroom and Asparagus Crustless Quiche
- Cottage Cheese Eggs
Did you make this breakfast egg muffins recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.Print