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Sausage and Cheese Breakfast Egg Muffins

June 10, 2024

For a healthy breakfast on the go, our sausage breakfast egg muffins—which get a Mexican-inspired kick from Tillamook 4-cheese shredded cheese—cannot be beat!


sausage and cheese breakfast egg muffins with avocados  and a bowl of salsa

Wait—Eggs in Cupcake Pan?

Yep! But no need to break out those frilly cupcake liners (unless you want to). Our sausage and cheese egg muffin cups are assembled and then baked right in your trusty non-stick muffin tin. We’ve baked eggs in muffin tins almost every Sunday afternoon for ages now and having these satisfying egg muffins ready and waiting in the fridge every morning one of the best ways we know of to stick to our healthy eating goals. High in protein–like our Spinach Feta Wrap–with almost zero carbs, and tasty, too, they’re a busy day life-saver.

fork scooping Mexican style egg muffin out of muffin pan

Reasons To Love Breakfast Egg Muffins

As you may have noticed, we’re pretty into breakfast egg muffins. And we are extra excited to share this egg muffin cups recipe because it really showcases everything we love about this grab-n-go breakfast workhorse. Reasons we love breakfast egg muffins include (but are not limited to):

  1. Egg muffins are super healthy. You know that breakfast sausage egg muffins are a good source of protein—they’re almost nothing-but! But also, because they’re baked, egg muffins are even healthier than eggs you’d cook in a pan! With a non-stick cupcake or muffin tin, you can simply bake the egg cups without any added oil or butter, which keeps them lower in fat.
  2. They’re easy! Especially if you use pre-cooked breakfast sausage—either links or crumbles work— Tillamook Mexican 4 Cheese shredded cheese, and pre-sliced olives, this recipe involves almost no prep. Just whisk, pour and bake.
  3. They are oh-so adaptable. We hope this egg muffin recipe inspires you to make your own versions of it! Maybe you really love mushrooms—try adding those! Or you’d like it spicier? Add some green chiles or jalapeños. The sky’s the limit!
muffin tin with filled with sausage pieces and grated cheese

Tillamook Mexican 4 Cheese Shredded Cheese Takes these Egg Muffins from Good-in-a-Pinch to Breakfast Superstar Status.

Eggs and sausage are obviously a classic breakfast combo, but sausage, egg and cheese is a true triple threat. Our egg muffin cups recipe gets a serious boost of cheesy flavor and melty goodness from Tillamook Farmstyle Thick Cut Mexican Four Cheese Blend Shredded Cheese, which is a brilliant, made-for-melting blend of medium cheddar, Monterey Jack, Queso Quesadilla and Asadero cheese. Open one bag, get the flavor of four different kinds of shredded cheese?! Yes, please.

ingredients laid out for mexican style egg muffins

How to Make Egg Muffins with Sausage and Cheese

Honestly, this breakfast egg muffin recipe is all about the grocery list. While it can be really relaxing to take time to make a meal for your family, we’ve found that weekday breakfast is just not that meal. So we’re turning to some store-bought short-cuts. Here’s how to make egg muffins, the really, really easy way:

  1. Use all the short-cuts, and (if we may suggest) feel precisely zero guilt about it: pre-shredded cheese, pre-cooked breakfast sausage, and canned, sliced olives. All you’ll need to do, prep-wise, is chop the sausage.
  2. Gather your ingredients and distribute the sausage, cheese and olives between evenly between the muffin tin cups.
  3. Whisk the eggs with the chili powder.
  4. Pour the egg evenly between the muffin cups, taking care to not over-fill them.
  5. Bake!
Egg and sausage muffins topped with avocado, olives and grated cheese
muffin tin filled with egg and sausage muffins

Tools You’ll Need:

Homemade Breakfast, Everyday. It’s So Good, Right?

And they said it couldn’t be done. We hope this easy egg muffin recipe helps you get a healthy, homemade breakfast into yourself and your family on even the busiest of mornings. Snap a photo of your egg muffins and maybe even of the beautiful people who will be fueled by their protein-packed power! Tag us on Instagram using @themodernproper and #themodernproper.Happy eating!

sausage and cheese breakfast egg muffins with avocados  and a bowl of salsa

This sponsored post is written by TMP on behalf of Tillamook. The opinions and text are all ours. Thank you for supporting the brands we love.

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Sausage and Cheese Breakfast Egg Muffins

  • Serves: 12
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 232


For Serving (optional)

  • Minced cilantro
  • Salsa
  • Avocado slices


  1. Preheat the oven to 350°F with a rack in the center position.

  2. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.

  3. In a large mixing bowl, whisk together the eggs, milk, chili powder, salt, and pepper.

  4. Spray a 12 cup muffin tin with cooking spray to prevent the egg mixture from sticking.

  5. Evenly disperse half of the sausage and half of the cheese into the prepared muffin tin. Pour the egg mixture into the cups, filling about half way full. Top with remaining sausage, the remaining cheese and the olives.

  6. Bake until the egg muffins are puffed up and lightly browned, about 20-25 minutes.

  7. Serve warm, topped with cilantro, salsa, and a slice of avocado, if using.

Note: To make ahead. After removing the egg muffins from the oven, cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, simply place desired amount of egg muffins on a plate then microwave on high for 30-60 seconds, or until warmed through. Alternatively you can reheat the egg muffins in an air fryer. 3-5 minutes at 350°F, or until warmed through. Serve warm, topped with cilantro, salsa, and a slice of avocado, if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories232
  • Protein16 g
  • Carbohydrates5 g
  • Total Fat18 g
  • Dietary Fiber1 g
  • Cholesterol223 mg
  • sodium723 mg
  • Total Sugars1 g

Sausage and Cheese Breakfast Egg Muffins

Questions & Reviews

Join the discussion below.

  • Kathleen

    Do these muffins have to be served hot?

    Not necessarily. We like them best hot, but if you don't mind lukewarm or cold eggs that is fine. Hope you enjoy!

  • R

    Is it best to store these in a Ziploc bag once cooled? I just took them out of the oven, so they need some time to cool, but was curious of the best way to store them in the fridge!

    Zip loc or sealed container are fine!

  • Shalom

    How long do these keep in the fridge? And can you freeze them as well?

    Hi Shalom, these will keep in the fridge for about 3 days. You can definitely freeze them. Make sure they've completely cooled before freezing. For best results thaw in the fridge overnight before reheating. Hope you enjoy!

  • Marsha

    Where does the Chili powder come into this recipe?

    About 8 pieces.

  • Tracey

    If you prefer cook them and keep them in the fridge, how do you re-heat then?

    Thanks in advance ☺

    These egg muffins are so perfect for that! The easiest thing to do is just a quick zap in the microwave.

  • Kate

    I made this for Christmas morning and it was so delicious. My only note would be that I did the bake ahead method - 40 minutes the night before and then 15 in the morning. Because it had been in the fridge, it took much longer than 15 to get heated through. We weren’t on a tight schedule so it worked fine to cook it longer but would have had to plan more time if I wanted it ready at an exact time. Love all of your recipes and gifted your cookbook this year.

    Thank you so much Kate!

  • Tracey

    I made these yesterday and used fresh ground breakfast sausage because that’s what I had on hand, otherwise I followed the recipe exactly. These are SO good! I have made so many recipes from this website and cookbook and truly, each one has been delicious. Thank you!

    Thank you so much Tracey, that means so much to us to hear! We are so glad you are enjoying our recipes!

  • Jenn

    My kids request these all the time!

    Yay, that is so great!