Mini Sausage Egg Muffins

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35 minutes

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These tasty Mini Sausage Egg Muffins may just be our favorite breakfast ever! Filled with savory cooked sausage, cheddar and hashbrowns, this easy breakfast muffins recipe will have everyone jumping out of bed!

Originally posted March 2018 – Updated July 2022

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Mini Sausage Egg Muffins on cutting board

Mornings are crazy for us, especially during the school year, so I’m all about the easy breakfast recipes! While this Easy Breakfast Casserole is always a hit, these mini egg muffins make breakfast on the go so much easier.

They’re a great idea for a quick morning snack, a family breakfast or even a delicious recipe for a brunch. And once school is back in session, these muffins are definitely going to be my go-to easy recipe! Plus, you can switch up the ingredients. I’ve made these sausage egg cups lots of different ways, including Bacon Egg Muffins with Potato and these Mediterranean Egg Bites.

I also love them as an easy make ahead breakfast option. Whip up a big batch when you have some free time, freeze them, then just pop them in the microwave for those time when you need some quick before heading out the door.

Egg muffins in tin from above

Why We Love This Recipe

  • Mini muffins are a complete breakfast in cute bite size portions.
  • Uses all fresh and simple ingredients that are available at any grocery store.
  • They freeze well, making them the perfect breakfast recipe for meal prep.
  • Easy to reheat when you need a quick breakfast on busy mornings.

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What’s Needed for Sausage Egg Muffins

  • Whole eggs
  • Milk or heavy cream
  • Frozen hash browns
  • Spicy sausage (we use ground breakfast sausage)
  • White onion chopped
  • Cheddar cheese -sharp
  • Salt & black pepper to taste
  • Additional cheese sausage & parsley for garnish (optional)

How to Make the Best Breakfast Egg Muffins

Preheat oven to 350 and spray a mini muffin tin with nonstick cooking spray.

Step 1. Brown sausage on stovetop over medium heat.

Sausage in frying pan

Step 2. Set the sausage aside and use the small amount of grease still left in the pan to sauté the chopped onions.

Step 3. Divide the hash browns equally into each section of the muffin tin.

Hash browns in mini muffin tin

Step 4. Add the eggs, milk, cooked sausage, onions and cheddar cheese in a large bowl.

Sausage, cheese and other ingredients in bowl

Step 6. Add a little salt and black pepper, then mix the ingredients and pour egg mixture over the hash browns already in muffin tins.

Egg mixture in muffin tin

Step 7. Cook on the middle rack at 350 for 20 minutes. If you have any cheese or sausage left over, sprinkle a little more on top. You can also garnish these with parsley.

Store leftovers in an airtight container in the fridge.

Egg muffins in muffin tin

Tip: If you’re serving them to small children, break them in half first. Sometimes the middle can still be pretty hot, and you don’t want them to find that out after they’ve bitten into it.

Egg muffins in tin

Can I Make These Egg and Sausage Muffins Regular Sized?

You can certainly use a larger muffin pan if you prefer. They will make half the number of muffins, or you can just double the ingredients. Also, keep in mind the amount of time they cook will be a little longer.  

Egg muffins on cutting board

Egg Muffin Cups Variations and Add-ins

One of the great things about these breakfast egg cups is that there are so many different ways to make it. Have different vegetables leftover in the fridge? This is a great way to use them up! Here are some great options you can give a try next time:


  • Crispy bacon
  • Ham
  • Italian sausage
  • Turkey sausage
  • Chicken sausage


  • Sweet potato
  • Green onions
  • Green pepper
  • Red bell pepper
  • Fresh spinach
  • Diced tomato
  • Steamed Broccoli


  • Colby Jack
  • Mozzarella cheese
  • Parmesan cheese
  • Feta cheese
  • Mild cheddar cheese

Herbs and Spices:

  • Garlic Powder
  • Onion Powder
  • Dried Italian seasonings
  • Red pepper flakes
Egg muffin on cutting board

Can You Freeze Mini Egg Muffins?

Yes! That’s what makes them so great for a quick breakfast. Let them cool completely, then wrap each muffin in foil or plastic wrap. Place in a plastic storage bag and freeze for up to two months.

For the best results, let these thaw in the refrigerator overnight, then reheat in the microwave for about 45 seconds. If you’re really hungry but forgot to let them thaw, no worries! Just give them a little extra time in the microwave.

Hand holding a mini egg muffin

Want More Breakfast Recipes?

Mini Sausage Egg Muffins recipe card
4.66 from 238 votes

Mini Sausage Egg Muffins

Author Lisa O’Driscoll | Fun Money Mom
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Filled with sausage, cheddar and onion, these delicious sausage egg muffins make a perfect breakfast to enjoy at home or on-the-go


  • 3 eggs large
  • 2 tbsp milk
  • 1/4 cup frozen hash browns
  • 1/3 cup spicy sausage
  • 1/3 cup white onion chopped
  • 1/3 cup shredded cheddar sharp
  • Salt & pepper to taste
  • Additional cheese sausage & parsley for garnish (optional)


  • Preheat oven to 350
  • Spray a mini muffin tin with cooking spray.
  • Brown sausage on stovetop.
    1/3 cup spicy sausage
  • Set sausage aside and use the grease in pan (there should only be a small amount) to saute the onions
    1/3 cup white onion
  • Fill muffin tins evenly with hash browns
    1/4 cup frozen hash browns
  • In a small bowl, combine eggs and milk.
    3 eggs, 2 tbsp milk
  • Add sausage, onion, cheddar, salt and pepper.
    1/3 cup spicy sausage, 1/3 cup white onion, 1/3 cup shredded cheddar, Salt & pepper to taste
  • Spoon over the hash browns already in muffin tins.
  • Bake at 350 for 20 minutes.
  • Garnish with extra cheese, sausage and chopped parsley (optional)
    Additional cheese
  • Freeze leftovers for an easy breakfast any day of the week!



You can easily switch these up with your favorite ingredients. Try them with bacon, ham, a variety of veggies or even different kinds of cheese.


Serving: 1g | Calories: 58kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 86mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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Recipe Rating


  1. Rebecca Hood says:

    I really have a question not a comment. Have you tried freezing these to be reheated and used over the next week? I am looking for some breakfast items I can make on the weekend and use during the week.

    1. Yes! I have frozen and reheated them and they make for a super easy (and yummy) breakfast!

    2. How do you freeze them? Do you use cupcake liners?

    3. Hi Mary,
      I let them cool completely and put them in freezer bags. You don’t need liners πŸ™‚

    4. How do you reheat them?

    5. I like to microwave them because I’m impatient but you can also reheat them in the oven. I would put them on a baking sheet and bake at 350 until they’re warmed through.

  2. Hi! when you say mini muffin is it cupcake pan size? Or are these bite size? Thx!!

    1. Hi Jennifer,
      These are meant to be made in the mini (bite size) muffin tins. However, you can make them in cupcake sizes too. You’ll just have to adjust the cooking time and you won’t end up with quite as many πŸ™‚

    2. Thanks so much!!!

    3. Nicole M Hatcher says:

      If made in cupcake tins, how long should they cook for? Then should the recipe by adjusted to like 1 egg per tin?

    4. If you make them in regular muffin tins, it’ll make 6 instead of 12. If you still want 12, you’ll just double the recipe. I actually haven’t tried it in large tins yet but you’ll definitely want to cook them for a little longer.

  3. Nicole M Hatcher says:

    This recipe makes 12? I thought it would take more than 3 eggs, that’s awesome! Can I leave out the hashbrowns? We are cutting carbs..
    Also, could I use onion powder instead of real onions? I don’t think our little guy will eat them with onions.

    1. Hi Nicole,
      Yes, you can leave out the hashbrowns and these will be every bit as delicious. Since they add volume, you may end up with less then 12 muffins but otherwise you won’t notice. My girls aren’t big fans of onions either but don’t notice them in this recipe, especially when they’re chopped small. However, if you think your son will notice, you can definitely try using onion powder instead. Hope you enjoy!!!

  4. CJ Barnes says:

    For those on low carb, substitute the hash browns with frozen cauliflower or broccoli rice.

    1. This is a great idea! Thanks so much for sharing πŸ™‚

  5. This is my first time on your site. I love the way that you put the ingredients inside the recipe steps. It makes it so much easier than scrolling back and forth between the ingredient list and the directions. Thank you!

    And I’m curious if anyone has made these in regular sized muffin tins.

    1. I’m so glad you like that! It’s a new feature that I’m adding to all my recipes and I really like it too!

      As for the regular size muffin tins, you can definitely make the recipe that way too. You will just have fewer muffins (or you can double the ingredients). You’ll also have to cook them a few minutes longer. Enjoy! πŸ™‚

  6. califgrrrl says:

    These were great! An easy recipe to customize as well. I put everything in the blender subbed cooked spinach and mushrooms for potatoes and poured the mix into the tray. This will be a staple now, thanks!

    1. That’s great! I love your substitutions too!

  7. Susan H Schneider says:

    5 stars
    I have tried other versions of these, but these turned out the best. I kept the optional ingredients simple: green onion, sausage, hash browns and cheese. I was skeptical about the hash browns, but they really made the defining difference in the egg muffins, not only in terms of taste, but also in texture and mouth feel. Thank you for a great start to any day, on any day!

    1. Thanks for taking the time to share…I’m so glad you liked it! It’s definitely one of our favorites!

  8. Mary Sampson says:

    How could I make these dairy free? I am a beginner and have a child who cannot have dairy. Thanks in advance!


    1. Could you try making them with a dairy free milk and dairy free cheddar? I think once all the ingredients are combined, you probably wouldn’t notice a difference πŸ™‚

  9. How long will the breakfast egg, sausage muffins last the the refrigerator?

    1. They’ll be good for about 3 days. You can also freeze them if you’d like to save them for longer. They’re very easy to reheat in the microwave.

  10. C.J. Maledy says:

    How long will the muffins keep in the refrigerator?
    I made them today with some adjustments, they are good. Although I am considering using cupcake liners the next time. Even though you spray the cupcake pans with oil the mixture still sticks too heavy.

    1. Hi C.J.,
      These will keep for about 3 days in the refrigerator but you can also freeze them for up to two months and reheat them in the microwave. Also, I’ve had the best luck with non-stick muffin pans (while still spraying them). I’m so glad that you enjoyed this recipe! 😊

  11. K. Washington says:

    5 stars
    I made these in large muffin cups, I did 2 different kinds, one kind with sausage and on with ham. Delicious!

    1. I’m so glad you enjoyed them! I love that you switched it up a little…sounds delish!

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