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!
Remember my chickens?
Well, they are pretty much the coolest things ever.
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!
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!
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!
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!
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).
They’re fantastic with a dollop of sour cream and a splash of hot sauce!
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Sausage Egg and Cheese Breakfast Casserole Muffins
- 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
- 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.
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.
What is your suggestion for how to reheat these in the toaster oven? Love this idea over the microwave oven. Thanks!
If you’re reheating from the fridge, I would just reheat in the toaster oven until heated through. If it’s from the freezer, I would microwave to thaw and then toast in the toaster oven.
Do you toast the English muffins first?
No need to toast them prior!
Can these b frozen?
Yes, you can definitely freeze these for later.
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.
Fantastic! I’m so glad you enjoyed the recipe!
Yes! You can definitely make it without the sausage. 🙂
Is that whole 6 English muffins or halves?
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.
Made these last night so I. Ours have a good breakfast on the go. They are perfect! Very delicious!!
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!
Love the addition of the diced jalapeño! So glad you guys liked them! 🙂
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!
Ah YAY! So glad you liked them!! 🙂
I was wondering if you could use sourdough I buy it local & fresh every week. What say you?
I think that would be just great! 🙂
How many muffin cups does your recipe make? I’m making these for a birthday celebration at work!
I got 12 muffins. 🙂
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?
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! 🙂
Thanks Seanna! Glad you enjoyed them! 🙂
can you use cupcake liners to keep the muffin cups clean?
You sure can! 🙂
This is a great recipe. Can it be made without the English Muffins? I would like to
make these my protein breakfast on the go.
I guess if you took out the english muffins they would just be a baked egg cup. I’m sure it would work.
Katrina @ In Katrina's Kitchen
Oh I love this so much. Egg cups are one of my go-to’s but I’ve never cut up English muffins inside. Wonderful idea!
I could eat about 10 of these right now! I just love Thomas’ English Muffins!
shelly (cookies and cups)
I am absolutely making these! Such a great on the go breakfast!
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!
Oh my gosh – I NEED these in my life!
These are pure perfection! I love that they’re perfectly portioned. Jealous of your chickens, too!
Lori @ RecipeGirl
So smart to make this casserole with English muffins! Love those pretty blue eggs too!
These muffins!!! Love Love Love 🙂
Jamie | My Baking Addiction
I’m always searching for new breakfast recipes and this one heading to the top of my must-make list. Such a fun way to use Thomas’ English Muffins!
I want to get INTIMATE with these muffins. They look so good!
Can a bunch of these be made and frozen? How would they be reheated? Thanks!
Got my answer. Next time I’ll read everything instead of just the recipe. Thanks. They look delish!
Yummy thing for breakfast! Or just snack.