Egg Breakfast Muffins

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These easy egg breakfast muffins are a perfect breakfast for a busy day, especially school days.

egg breakfast muffins

Oh, did I mention they are low carb?

Just make a batch of them on the weekend and have the children just pop them in the microwave during the week. The protein will sustain them until lunch time. I like to serve them with a piece of fruit or a glass of orange juice.

egg breakfast muffins

How to make Egg Breakfast Muffins

  • 1 lb of ground sausage, browned
  • 16 eggs, beaten
  • 1/2 c of onions, chopped
  • 1/2 c of green pepper, chopped
  • 1/2 t of garlic powder
  • 1/2 t of salt
  • 1/4 t of pepper
  • 1 c of shredded cheddar cheese

In a large bowl, whisk together eggs, onions, green peppers and seasonings. Stir in sausage and cheese into egg mixture. Spray muffin pan with cooking spray. Fill muffin cups 1/3 cupfuls. Bake at. 350 degrees for 25 minutes or until done. Serve warm.

Makes 24 muffins

You can use crumbled bacon or ham instead of sausage.

Check out the things I do before my kids wake up! It can make a big difference in your days.

 You just might win Homemaker of the Year with these babies!

Let us know how you liked these FUN egg breakfast muffins!


  1. Great recipe! We changed up the ingredients a little, and my kiddos are really excited about these.

  2. Do these freeze well or have you tried?

  3. Made these this morning for my quilting group using bacon instead of sausage. They were easy and good. I’m freezing the leftovers.

  4. Mary Brown says:

    We will be making these. We have been in a bit of a breakfast rut, and these will definitely help break the monotony. I bet they will freeze great (since a regular quiche does).

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