Simple, hearty and freezer friendly sausage, egg and cheese muffins will be a meal prep hit! Just eggs, ground pork, cheese, tater tots, milk and seasoning.
Why you will enjoy this recipe:
- ready in about 35 minutes
- great way to use up eggs
- healthy, hearty breakfast
- freezer friendly for prepping and a quick breakfast on the go!
Ingredients
- eggs – 8 large ones.
- 1/2 lb of pork breakfast sausage. I usually get “mild sage” sausage at fareway.
- 1 cup shredded cheddar cheese. Hand shredded melts best!
- 1/2 cup half and half. Can also use milk.
- Tater tots- about 3 tots for each muffin tin
- Seasonings: salt, pepper, garlic and onion powder
- Optional mix-ins: diced onion, pepper, mushrooms, etc. (we did not add these – my family is pretty “plain”!)
How to make muffin tin egg bites
- Preheat you overn to 350 F and brown the pork sausage. Spray your muffin tin with cooking spray.
- Add 2-3 tater tots to the bottom of each muffin tin. Then, add brown sausage- about 1 tbsp in each muffin tin. Add any other veggies you plan to add to the cups and then top with cheese.
- In a medium sized bowl- crack the eggs ad whisk. Add milk and spices and continue mixing.
- Add egg mixture to each muffin tin until it is full. Bake for 25-30 minutes until middle is set and muffins start to pull apart from pan.
Any substitutions or variations?
Oh yes, these sausage, egg and cheese muffins have many unique variations:
- Protein: add crumbled bacon or ground turkey instead of pork sausage.
- Spice: add red pepper flakes, taco seasoning and salsa, more garlic, etc to this recipe for different flavor profiles
- Potato: could probably substituted tater tots with hashbrowns, but I have not tried it myself to provide advice.
Egg, Cheese & Sausage Muffin FAQs
Can I freeze these egg muffins?
YES! let them cool completely, then freeze in a single layer before transferring to a freezer bag. Warm in microwave about 45 seconds from frozen. Store in freezer for up to 3 months.
How long do they last in fridge?
About 4 days if stored in airtight container.
Can I try other kinds of cheese?
Yes, try mozzarella, pepper jack or swiss for a fun twist.
How to prevent sticking to muffin tins?
Grease very well! Silicon muffin pans can also really help with sticking.
Could I make these with egg whites only?
You could try substituting 2 egg whites to 1 egg.
How many muffins does this recipe make?
Approximately 12 muffins, regular size.
What pairs well with muffin tin bites
- a side of yogurt or fruit salad
- a cottage cheese bagel (recipe)
- toppings like salsa, ketchup (this is how my kids like them) or more cheese!
Other egg-cellent breakfast recipes!
- try our simple french toast recipe that also uses up eggs!
- fluffy pancakes from scratch pairs well with scrambled eggs
- our banana oat protein pancakes for a healthier twist
- need a drink? Try our instant espresso latte recipe – so good!
- healthy banana bread also pairs well with eggs for breakfast.
- Not my own recipe, but these cottage cheese egg bites look protein-packed and hearty, too!
- Have a pile of farm fresh eggs to use up? Try hard boiling farm fresh eggs.
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I hope you enjoy this easy cheesy muffin tin egg bite recipe – Bobbi Jo
Sausage, Egg and Cheese Muffins (with tater tots!)
easy cheesy sausage and egg muffins are an excellent meal prep. Great for the freezer- just egg, cheese, sausage, hashbrowns, milk and spices.
Equipment
- 1 small skillet for browning sausage
- 1 medium sized bowl
- measuring utensils and cooking utensils
Ingredients
- 8 large eggs
- 1/2 cup half and half or milk
- 1/2 lb browned ground pork sausage or bacon
- 3/4-1 cup shredded cheddar cheese
- additional veggies of choice cooked mushrooms, diced peppers, etc.
- 16 oz bag tater tots may not use all of the tots.
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin.
- Add about 2-3 tater tots to the bottom of each muffin tin. Next add ground sausage (or crumbled bacon), other veggies and cheese.
- In a medium sized bowl crack the eggs and whisk together with milk. Add seasonings to the mixture. Pour the egg mixture into the muffin tins until filled.
- Bake, uncovered, for 25-30 minutes; until the eggs pull away from the side of the muffin tins and are set in the middle.
Notes
Leftovers: let cool and store in airtight container in fridge for up to 4 days.
Freezer: let cool and flash freeze in a single layer before transferring to a freezer bag. Warm in microwave for 45 seconds approximately. Freeze up to 3 months.
Dietary information is based on 1 egg muffin and will vary on brands and ingredients.
Want to prevent eggs sticking to pan? I like silicone muffin tins!
Nutrition
Serving: 1muffinCalories: 161kcalCarbohydrates: 8.1gProtein: 8.1gFat: 11.1gSaturated Fat: 4gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.4gCholesterol: 153.9mgSodium: 294.4mgPotassium: 156.9mgFiber: 0.5gSugar: 0.6g
Tried this recipe?Let us know how it was!
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Great meal prep recipe for my whole family!