Sausage Egg and Cheese Breakfast Casserole Muffins

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

These Sausage Egg and Cheese Breakfast Casserole Muffins are everything you love about a hearty breakfast all wrapped up in a cute muffin cup and ready to take with you on the go!

Savory breakfasts are my fave!

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

Remember my chickens?

Well, they are pretty much the coolest things ever.

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

We have 4 chickens now (one didn’t make it), and they are all producing one egg per day.

That’s 28 eggs per week. Guys… I’m drowning in eggs.

White, brown and blue eggs. Yes… one of our girl’s lays blue eggs! They’re so pretty!

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

Good thing my kids love eggs.

I’ve been making so many of these awesome egg casserole cups because my family just devours them. They’re super easy to whip up on a weekend and have breakfast ready for the entire week!

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

I added sausage to these cups, but I’ve made it with bacon before too. Both are extremely good!

But what I love the most is when I use the Thomas English Muffins.

The english muffin’s nooks and crannies are perfect for soaking up the egg mixture and creating a delicious and hearty breakfast cup!

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

Give everything a good stir in the a large bowl and then all you have to do is scoop the mixture into lightly greased muffin tins.

If you wanted, you could bake the whole thing in a casserole dish for a delightful breakfast, but I love the muffins because they’re quick and easy to grab and go!

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

You can store them in the fridge or even the freezer for a longer period of time.

I package them in little zip close baggies and that way I can pop on in the toaster oven (microwave works too).

On the Go! These Sausage Egg and Cheese Breakfast Casserole Muffins are a fun savory breakfast!

They’re fantastic with a dollop of sour cream and a splash of hot sauce!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Sausage Egg and Cheese Breakfast Casserole Muffins

Sausage Egg and Cheese Breakfast Casserole Muffins are a delicious hearty breakfast all wrapped in one perfect muffin!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 218 kcal
Author: Shawn

Ingredients

  • 8 oz. bulk breakfast sausage
  • 8 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 6 Thomas’ English Muffins, coarsely chopped
  • 1 cup cheddar cheese, shredded
  • 1/4 cup green onions, diced

Instructions

  • Preheat oven to 350 degrees F. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.
  • Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.
  • In a large bowl whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Add the coarsely chopped English Muffins, cheese, green onions and cooked sausage to the bowl, stir to combine. Let mixture sit for 10 minutes before filling up the muffin cups evenly.
  • Bake for 20 to 25 minutes or until the eggs are set and cooked through. Run a knife around breakfast cups to remove from the muffin tin and enjoy warm.
Notes
*If desired, package up the breakfast cups in a zipclose bag and store in fridge. Reheat one cup at a time in the microwave before eating.

Nutrition

Calories: 218kcal | Carbohydrates: 15g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 135mg | Sodium: 555mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Keywords: Baked, Breakfast, Casserole, Cheese, egg, english muffins, muffins, sausage
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 Disclosure: This post is in partnership with Thomas’ Breads. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
39 Responses
  1. Rachel

    5 stars
    I just made these today to take with us on a lake vacation. They are delicious! I doubled the recipe and it made 24 muffins with enough left over to fill two smaller ramekins. These will be an easy way to feed a large group breakfast! Thank you.

  2. Vicky

    These are the best little tasty treats I’ve made in a long time. I used 4 slices of home made French bread instead of the English muffins. WOW!!! The smell of these call your name :)). These will be a perfect fast breakfast for Thanksgiving morning or Christmas morning.

  3. Michelle

    My son and I made these yesterday, and they are completely amazing! ♥ I don’t care for mustard flavors, so I omitted that and added in a couple of diced jalapenos. I am so thrilled to have this recipe, these are exactly the delicious breakfast muffins I have been looking for! Thank you so much for sharing this!

  4. Marilyn Groneng

    Just made these to take on vacation. Had too much for 12 muffin cups so put the remainder into a custard cup. OMG! I am going to hide these or they will be all gone by the time we leave. This is BY FAR my favorite breakfast muffin recipe, hands down! Thank you for sharing!

  5. Brenda

    I decided to double this but only have one pack of English muffins. Can I use bread with them? If so, about how many slices do you think?

  6. Seanna

    These are wonderful! I accidentally used a full pound of sausage, so I wound up with 20 casserole muffins. And I used wheat English muffins in an attempt to be healthy–going for the regular next time! Thanks for the great recipe! 🙂

  7. Oooh, I love that these are like tiny handheld savory bread puddings. Honestly, the look scrumptious, you’ve done justice by your girls. I want a little flock of my own too so I can be drowning in eggs. A good problem to have!

Leave a Reply


Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories