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By Melissa 20 Comments
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I am always on the hunt for ways to make mornings easier and these make-ahead sausage egg cheese muffins are an easy way to get a lo-carb breakfast quickly. Be sure to check out 101 meal planning tips that make getting breakfast to dinner on the table easier.
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Sausage Egg Cheese Muffins
Getting breakfast on the table quickly can be a challenge.This recipe for make-ahead sausage and cheese muffins will make your mornings so easy. You just prepare thesausage egg cheese muffins ahead of time and freeze them. When you are ready to eat them, all you have to do is pop them in the microwave. It is so easy even your kids can prepare them!
Here are a few pictures of the recipe in process. The full recipe is below.
How to Make Egg and Sausage Muffins
Fill the cups about ¾ of the way full with the hash browns.
Take half of the shredded cheese and sprinkle it in the bottom of the cups.
Repeat with half ofthe sausage crumble.
Whisk the eggs together and fill the cups until almost full.
Top with the second half of cheese and sausage.
These yummy muffins are so simple to make and so tasty too. Great for on the go breakfasts or for kids before school.
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Print Recipe
5 from 3 votes
Make Ahead Sausage Egg & Cheese Muffins Recipe
This easy Make Ahead Sausage Egg & Cheese Muffins Recipe will make your mornings a breeze!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Breakfast
Servings: 12
Author: Melissa
Ingredients
- 4 cups shredded hash browns thawed
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 eggs
- 1 ½ cups shredded cheddar cheese
- ½ pound sausage cooked and crumbled
Instructions
Preheat oven to 400˚.
In a large bowl combine the hash browns, butter, salt and pepper.
Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.
Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
Reduce oven to 350˚.
Take half of the shredded cheese and sprinkle in the bottom of the cups.
Repeat with half of the sausage crumble.
Whisk the eggs together and fill the cups until almost full.
Top with the second half of cheese and sausage.
Bake until eggs are set, 20-25 minutes.
To freeze: Let cool for two hours, then place muffins in a ziploc gallon bag until you’re ready to enjoy. Microwave for a few minutes before serving for breakfast.
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Reader Interactions
Comments
Lauren says
This is so timely as we are housing some staff for our church’s summer camp program this week! I will be whipping these up tomorrow so they can grab these in the morning!
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Melissa says
Hope everyone liked them!
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kathy lunt says
they were delicious but were rubbery after being frozen and thawed. They were yummy when fresh!!
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Melissa says
Sorry they they were rubbery. I agree that they are not as good as they are when fresh but my family still enjoys them reheated.
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Tosha says
Reheat them in the oven or air fryer next time!
Katie V says
My husband loves these! I’ve never made them with the potatoes on the bottom so I think I’ll add those next time. Thanks for the tip!
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What a great idea to make this in a muffin pan! I’ve made similar recipes before because we love the sausage and egg bakes but always in the 9 X 13 pan. This is fun!
Thanks for sharing at The Living With Style Linky Party!
Lory xo
The Robin’s Nest DesignsReply
Melissa says
So glad you like it!
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Beverly says
These look so delicious. I love recipes that you can make ahead of time.
Found you at No Rules Blog Hop,
BevReply
Amanda says
So clever. I am NOT a morning person, so I’m always looking for ways to get the family fed quickly without much sleepy effort on my part. 🙂
Thanks for sharing with us at the #homematterslink. We’re glad to have you.Reply
Sherri Hadaway says
These are so easy and delicious will be making again,!
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Melissa says
Thanks! I love that it is such an easy breakfast recipe.
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Sherry says
These look delicious! Could we reheat them in an oven for a few minutes?
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Melissa says
Yes, that should be fine. I usually reheat them in the microwave but the oven would work too.
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Lynne Zemaitis says
Yum! Such a great breakfast treat! Thank you so much for sharing at Tuesday Turn About!
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Angie Walker says
I used thawed tater tots, added chopped onion, garlic, and power greens to the sausage cooking process.Reply
Tracy Lynn says
I have been wanting to make these forever, defiantly going to try them this weekend. It’s going to be a warm and sunny day and that means lots of spring projects to tackle. What a great way to get the day started without having to be stuck in the kitchen cooking.
So glad I saw this on the Homestead blog hop!Reply
Richella J Parham says
YUM! These look delicious, and it’s so nice to get recipes for make-ahead breakfast items!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
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Ragan says
These are very delicious! I sprayed my pan (I thought fairly generously), but they stuck pretty bad. My muffin tins have been soaking for the last 10 hours and still pretty bad. Going to have to really scrub! Do you think cupcake liners would negatively impact the cook time, flavor, etc. I want to make these again but not sure if I want to go through the clean up process again.Reply
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