Sausage Egg Muffins

4.67 from 3 votes

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Here is everything you love about breakfast in delicious Sausage Egg Muffins! Hash Browns, sausage and cheese with a touch of heat from green chiles. This lively portion-controlled sausage muffin recipe can be made ahead of time and reheated quickly in your microwave!

Photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack garnished with chives.

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Why This Recipe is a Keeper!

Need a lively way to start your day? Then you’ll love these breakfast Sausage Egg Muffins!

These Sausage Egg Muffins have everything you crave for breakfast, like eggs, sausage, hash browns and cheese with the kick of green chiles.

I’ve been making this sausage muffin recipe in casserole form for my personal chef clients for years and it’s always a hit. On a whim, I decided to make it in muffin form and my clients loved it even more because:

Sausage Egg Muffins are portion-controlled.
They’re grab-and-go ready for busy mornings but are equally at home on a brunch buffet for elegant entertaining!
A quick stint in the microwave is all they require for a hot, delicious breakfast.
They’re freezer-friendly!

Let’s make ’em!

How to Make Sausage Egg Muffins:

Here’s everything you’ll need to make this sausage muffin recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Photo of some of the ingredients for breakfast muffins in glass bowls.

Photo of the remaining ingredients for breakfast muffins.

Ingredient Notes and Substitutions:

Breakfast Sausage: You can use regular pork sausage, hot or mild or turkey breakfast sausage, hot or mild.
Shredded Hash Browns: Use the shredded hash browns found in the refrigerated section. Frozen hash browns will need to thaw and have the excess water squeezed.
Poblano Peppers: Fresh, roasted poblano peppers add a lovely flavor. However, you can also use canned diced green chiles for ease. If you’re like us and already have roasted Poblano peppers in your freezer, yay you! You’ll need about 1 cup thawed and chopped.
Gouda Cheese: Gouda cheese is a creamy cow’s milk cheese from the Netherlands. The smooth texture allows it to melt nicely so it works well in these Breakfast Egg Muffins. You can also use Cheddar, Monterey Jack or your favorite Mexican blend cheese.

Step-By-Step Instructions:

Gather and prep all the ingredients.
Roast the Poblano peppers. You could skip this step and chop and saute the Poblanos. However, roasting peppers is quick and easy and delivers so much flavor!
Place the Poblanos on a foil-lined baking sheet and place them under a preheated broiler.

Photo of fresh Poblanos on foil-lined baking sheet about to be roasted.

Char and blacken the first side. Flip after 8 to 10 minutes and char and blacken the other side.
Place another baking sheet of the same size over the peppers or cover with aluminum foil and let them stand for about 15 minutes or so. This process will make them much easier to peel as the steam they create will loosen the thin skin from the rest of the pepper.
Peel, remove the stems, seeds and membrane, chop and the peppers are ready to roll!

Photo of roasted Poblano peppers on foil-lined baking sheet.

Adjust oven temperature to 350 degrees.
Cook the sausage until no longer pink.
Add the chopped scallion and cook a few more minutes until it softens up.
Drain off any excess liquid or grease.

Photo of sausage and scallions cooked in skillet.

Combine the sausage, hash browns, cheese, Poblanos (or green chiles) and salt and black pepper in a large bowl.

Photo of ingredients for breakfast muffins combined in stainless steel bowl being stirred with wooden spoon.

Whisk together the beaten eggs and milk.
Using a small ladle or measuring cup, place equal amounts of the custard in two 12-cup muffin pans. You want to do this first because if you put the hash brown combination in the muffin pan first, you will have difficulty pouring the custard into the cups without it spilling everywhere!

Photo of egg and milk combination in muffin pan.

Then, place equal amounts of the hash brown combination in each muffin cup.

Photo of meat, potato and cheese combination added to muffin pan before baking.

Bake for 30 to 35 minutes or until set in the center and just firm to the touch.
Let sit in the muffin pan for 5 to 10 minutes.

Photo of muffins in pan after being baked.

Run a paring knife around the edge of the sausage egg muffins to loosen them from the pan.

Overhead close-up photo of baked muffins still in muffin pan.

And easy breakfast deliciousness is ready to roll!

Chef Tips and Tricks:

Use a nonstick muffin pan and don’t skip spraying the cups with cooking spray. They’ll be much easier to pop out of the pan.
As shown above, pouring the egg mixture into the muffin tins before placing the hash brown–sausage–cheese combination into the muffin pan is much easier than pouring the egg mixture last. If you first place the hash brown–sausage–cheese combination into the muffin pan, it’s easy to spill the egg mixture onto the muffin pan.

Close-up photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack.

Frequently Asked Questions:

How long do sausage egg muffins last in the refrigerator?

Let the muffins cool completely then place them in an airtight container. They’ll be at their best within three days but are safe to consume for up to five days.

How do you keep sausage egg muffins from collapsing?

Ensure your oven isn’t too hot, as the egg muffins may rise excessively and fall once removed. Because these Sausage Egg Muffins are baked at 350 degrees, they will hold their shape pretty well. Let the Sausage Egg Muffins cool while still in the muffin tin before taking them out. This prevents them from cooling too quickly and deflating.

Overhead photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack with some still in muffin pan and some on plates.

How to Freeze Sauage Egg Muffins:

Let the egg muffins cool completely in the refrigerator.
Wrap each egg muffin in plastic or place each one in a sandwich bag.
Place in an airtight container or freezer bag.

How to Reheat:

For best results, let the sausage egg muffins thaw overnight in the refrigerator.
Reheat in a 350-degree preheated oven for 12 to 15 minutes.
Or, reheat in the microwave on MEDIUM for 2 to 3 minutes.