Go Back

All-Star Breakfast Egg Muffins (Low-Carb & Make-Ahead)

These All-Star Breakfast Egg Muffins are a savory, protein-packed, low-carb breakfast made with sausage, eggs, and cheese. Perfect for busy mornings, meal prep, and sports days, they’re easy to make ahead and reheat when you need a quick, satisfying breakfast.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 lb breakfast sausage
  • 10 large eggs
  • 1 cup shredded cheese cheddar, Colby-Jack, or Monterey Jack
  • ¼ cup heavy cream or whole milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ¼ tsp garlic powder or onion powder
  • Fresh chopped chives

Method
 

  1. Preheat oven to 375°F. Generously grease a 12-cup muffin tin.
  2. Cook sausage in a skillet over medium heat until fully browned. Drain excess grease.
  3. In a large bowl, whisk eggs with cream, salt, pepper, and optional seasonings.
  4. Evenly divide the cooked sausage among the muffin cups. Sprinkle cheese over the sausage, then pour the egg mixture evenly into each cup.
  5. Bake for 18–22 minutes, or until eggs are just set in the center.
  6. Cool slightly before removing from the pan. Garnish with chopped chives if desired.

Notes

  • These egg muffins are naturally low carb and great for make-ahead breakfasts.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in the microwave for 30–45 seconds.