An elegant twist on a classic, Sausage and Cheddar Egg Muffins marry hearty breakfast flavors with refined technique. Bright cheddar and savory crumbled sausage fold into a silky egg custard that bakes to golden edges and tender centers. For a lighter, vegetable-forward counterpart, see Veggie and Egg Muffins. The result is portable yet polished—ideal for a buffet, a brunch tray, or an easy plated morning.
Why Make This Recipe
- Effortless Yet Elegant: Quick assembly, impressive presentation—baked rather than fried for clean lines and even texture.
- Minimal Ingredients: A handful of pantry staples become something special with simple technique.
- Impressive Flavor: Sharp cheddar and browned sausage deliver savory depth; gentle seasoning lets the eggs sing.
This version elevates ordinary egg muffins by emphasizing texture contrast: crisp, caramelized edges, a set but creamy interior, and bright finishing herbs. The method favors careful seasoning and even heat to avoid rubbery eggs.
Ingredients
Base
- 8 large eggs — room temperature (brings a silkier texture).
- 1/3 cup whole milk or single cream — at room temperature for even mixing.
- 8 oz (about 225 g) breakfast sausage — removed from casing, cooked and well-drained, cooled.
- Nonstick spray or softened butter for muffin tin.
Seasoning / Binder
- 1/2 tsp kosher salt (adjust to taste).
- 1/4 tsp freshly ground black pepper.
- 1/4 tsp smoked paprika or ground mustard for subtle warmth.
- 1 tbsp finely chopped chives or parsley — fresh herbs finely chopped.
Topping
- 1 cup (about 100 g) sharp cheddar, finely shredded (packs better than chunks).
- Optional: 2 tbsp grated Parmesan for nutty finish.
Precision notes: shred cheese finely for even melting, drain cooked sausage on paper towels and let cool so it doesn’t release excess fat into the custard.
How to Make Sausage and Cheddar Egg Muffins
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with nonstick spray or softened butter.
- Mini-tip: bring eggs and milk to room temperature to improve emulsification and yield a tender custard.
- Cook the sausage in a skillet over medium heat until nicely browned and caramelized, about 6–8 minutes. Break into small pieces as it cooks. Deglaze the pan with a tablespoon of water if browned bits stick; scrape them in for extra flavor. Drain on paper towels and let cool to lukewarm.
- Sensory cue: the sausage should be deeply browned with a savory aroma.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until smooth and slightly frothy. The mixture should be homogenous and pale yellow.
- Mini-tip: whisk briskly for air that helps the muffins rise gently.
- Stir in the cooled sausage, most of the shredded cheddar (reserve a little for topping), and the chopped herbs. Taste a tiny spoonful of the custard and adjust seasoning if needed.
- Sensory cue: the batter will be creamy, speckled with cheese and herbs.
- Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved cheddar on top for a golden crust.
- Mini-tip: use a ladle or measuring cup for consistent portions so baking time is uniform.
- Bake for 18–22 minutes, or until edges are set and tops are lightly golden. The centers should be just set with a slight wobble—carryover heat will finish them. Remove from oven and let cool in the tin for 5 minutes before transferring to a rack.
- Sensory cue: look for crisped edges and a warm, custardy center without any wetness.
- Serve warm or cool slightly. For make-ahead, cool completely before storing.
- Mini-tip: turning out the muffins promptly helps maintain a clean base and attractive crust.
How to Serve Sausage and Cheddar Egg Muffins
Plate two or three muffins on a simple white plate to highlight color contrast: golden edges, vibrant herbs, and melted cheddar. Garnish with a scatter of microgreens or chives and a small ramekin of cultured crème fraîche or grainy mustard for acidity. For a composed brunch, pair with a light salad and roasted tomatoes; you can also present the muffins in a rustic wooden board for casual elegance and easy sharing. For a warm, creamy side consider pairing with Boursin Orzo Bake with Chicken and Veggies for a fuller spread.
How to Store Sausage and Cheddar Egg Muffins
Cool the muffins completely before storing to avoid condensation. Refrigerate in an airtight container for up to 4 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat from chilled in a 350°F (175°C) oven for 8–10 minutes or from frozen for 15–20 minutes; this restores a crisp edge and creamy center. A quick microwave reheat works for speed (30–60 seconds), but the oven preserves texture best.
Tips to Make Sausage and Cheddar Egg Muffins
- Cook and cool the sausage fully so excess fat doesn’t separate into the custard.
- Shred cheese finely and mix most into the batter for even melting; reserve some for a golden top.
- Fill muffin cups uniformly for consistent bake times and appearance.
- Let muffins rest briefly after baking; they finish setting without overcooking.
- For extra richness, substitute half the milk with crème fraîche or crème fraîche mixed with a splash of milk.
Variation (if any)
- Swap sharp cheddar for Gruyère or aged Comté for a more nutty, sophisticated profile.
- Add caramelized onions or sautéed leeks for sweetness and depth.
- Use spicy Italian or maple breakfast sausage to change the flavor direction.
- Bake in a tartlet shell or mini phyllo cups for an elevated canapé presentation.
FAQs
Can I make these ahead for a brunch buffet?
Yes. Bake ahead, cool completely, and reheat in a low oven. Arrange on a warmed platter and garnish just before serving to keep them looking fresh.
Are they freezer-friendly?
Absolutely. Freeze individually wrapped muffins for up to two months; reheat in the oven to restore texture.
Can I use egg whites or liquid egg substitute?
You can, but the texture will be firmer and less custard-like. If using whites only, add a little extra milk or cream to retain tenderness.
What’s the best way to prevent soggy bottoms?
Drain cooked sausage well and cool before mixing. Also, avoid overfilling cups and allow a short rest in the tin after baking before turning out.
Conclusion
Sausage and Cheddar Egg Muffins present a refined, practical solution for elevated mornings and elegant gatherings. Crisped edges, a creamy interior, and bright herbs create a composed bite that looks as good as it tastes. If you enjoy exploring variations, this format adapts well to different cheeses, sausages, and small finishing touches—see this Cheese and Sausage Egg Muffins Recipe – Simple Joy for another take on a similar classic. Share your thoughts or a photo in the comments and spread the recipe on social if it inspires your table. How would you make this dish your own?
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Sausage and Cheddar Egg Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
An elegant twist on classic breakfast, these muffins combine hearty sausage and sharp cheddar with a silky egg custard for a portable yet polished dish.
Ingredients
- 8 large eggs, room temperature
- 1/3 cup whole milk or single cream, at room temperature
- 8 oz breakfast sausage, removed from casing, cooked and well-drained
- Nonstick spray or softened butter for muffin tin
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika or ground mustard
- 1 tbsp finely chopped chives or parsley
- 1 cup sharp cheddar, finely shredded
- Optional: 2 tbsp grated Parmesan
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Cook the sausage in a skillet over medium heat for 6–8 minutes until browned, then drain and cool.
- In a bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until smooth.
- Stir in the cooled sausage, most of the cheddar, and chopped herbs; adjust seasoning if needed.
- Divide the mixture evenly among muffin cups and top with reserved cheddar.
- Bake for 18–22 minutes until edges are set and tops are golden; cool briefly before serving.
Notes
For best texture, bring eggs and milk to room temperature and let the muffins rest before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 180mg