On-the-Go Breakfast Muffins

These On-the-Go Breakfast Muffins are great for those busy mornings you’re running out the door.  They are filled with sausage and eggs but can also be made with bacon or whatever fillings you like.

On-the-Go Breakfast Muffins - sausage and egg muffins that can be made ahead and great for on-the-go early weekday mornings. the-girl-who-ate-everything.comMy house is Grand Central Station right now. In the last week we’ve had the roofers, power washers, and painters at our house – sometimes overlapping. My windows are covered in plastic and my backyard is in disarray. They’re constantly knocking on the door asking questions that usually only my husband knows (he’s in class getting his Master’s). It’s a full time job making sure that everyone is appropriately dressed (including myself) when they knock at the door. On-the-Go Breakfast Muffins - sausage and egg muffins that can be made ahead and great for on-the-go early weekday mornings. the-girl-who-ate-everything.comAnd I’m pretty sure they think I’m running a daycare. I think they would be very surprised to find out that most of the kids running in the house are mine and the others are permanent fixture purely for the accessible baked goods. Oh, and they just started painting and painted the whole back wall…the WRONG COLOR. Not a little off. Like way off. Instead of Sensational Sand they painted it Hunter Green. Big oops. On-the-Go Breakfast Muffins - sausage and egg muffins that can be made ahead and great for on-the-go early weekday mornings. the-girl-who-ate-everything.comSo it looks like the craziness will continue into this week. Which is why I’m making my life easier by making some of these breakfast muffins ahead of time. Just think of muffins with scrambled eggs inside along with sausage and cheese. Pop them in the microwave for a quick on-the-go breakfast. Yum.

On-the-Go Breakfast Muffins
Servings: 18
  • 1 pound hot or Italian ground sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup canola or vegetable
  • 1 1/2 cups shredded cheddar cheese , divided
  1. Preheat oven to 400°. Grease or line muffin cups with paper liners.
  2. In a large nonstick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
  3. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
  4. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup of cheese, sausage and scrambled eggs.
  5. Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
  6. Make ahead: Make these ahead of time and store in the refrigerator. Pop them in the microwave until warm for a quick on-the-go breakfast.
Recipe Notes
Source: adapted from Taste of Home


Speak Your Mind



  1. Breakfast on the go…these will certainly come in handy on those rushed morning. They look fabulous!

  2. Ha! That is so crazy!! I’ll be praying for you this week!! Have fun!! Enjoy those kiddos of yours!!

  3. Hi! Why don’t you include nutritional values to your recipes? That look great but I’m sure they calories are through the roof!

  4. High in calories??

  5. These look perfect for breakfast on the go, I especially love the crispy cheese!

  6. Ooh! I love this! So easy and I bet filling!

  7. These look like a great grab and go breakfast! Can’t wait to try them!

  8. I love the pop-and-go idea with these! Yum 🙂

  9. These look and sound great! How would they be if I switched out the sausage for bacon and would they freeze well? If you can freeze them, what would be the best way? Love you blog – learn alot!

    • Christy {The Girl Who Ate Everything} says:

      Susie and Mia,
      I haven’t tried freezing them but I’ve froze similar things and it worked well. Bacon would be great.

  10. These look great but I am a single. How long would these last in the fridge?

  11. These are fantastic. I can give them to my teens as they run (late) out the door to school!! PINNED 🙂

  12. These look great for a quick on the go breakfast – pinning.

  13. I have got to make some of these for my kids to have on busy school mornings!

  14. ditto – do you think these freeze well? My hubby isn’t usually a breakfast person, but the occasion when he’s ravenous is usually the day we’re both in a huge rush. It would be great to have these stashed away. (I’m good with a bowl of Cheerios)

  15. I love these super eggy sort of muffins filled with breakfast meat of one type or another. It’s like a quiche you can carry in your purse.

  16. These look really good. Just wondering what size muffin tin you used?

  17. Charming place 🙂

  18. Quick question …Have you ever used egg whites? I know that eggs are necessary, just wondering if I could cut down the cholesterol a little. Thanks 🙂

  19. I made these tonight and they were very good. Had a sweet flavor due to 1/4 cup sugar which I would cut in half or omit all together. I also sauteed onion with the sausage and used all the cheese in them. Used coarsely chopped cheddar.

  20. Oh wow were these good. I used 1/2 package of crumbled bacon instead of the sausage. The hubby loved them. They would be perfect for when company is over. Can’t wait to make them again with the sausage and some diced chilies.

  21. Deb Mastrangelo says:

    I’ve never frozen eggs before. I need something like this to give my my college bound son as he goes out the door in the a.m. Will these freeze well? Short time in the microwave and he’s ready to go. Yes? Or do I need to thaw first before microwaving. You have such wonderful recipes. Love your blog. Write to The Chew and introduce yourself. They often have shows on food bloggers. You’d be a perfect guest.

  22. I’ve made these probably 7 or 8 times now. I love them! Here are a couple things I’ve done–1. I don’t like these fresh out of the oven as much as I like them the next day. For some reason they’re irresistible then. So I make them the night before & cannot wait to get up the next day! 2. I put bacon in the scrambled eggs to incorporate both sausage and bacon in the muffins. 3. I use Texas-size muffin pans. This takes a couple extra baking minutes. 4. I lowered the temperature to 375, and that makes peeling the liner off easier, and the muffin a little softer. 5. I don’t bake the cheese onto the top, I just melt it after they’re done & store the muffins in the fridge. They’re wonderful, great for company as well as on the go. Thanks for the recipe!

  23. I like to eat the muffin, it is easy to eat in breakfast. I can eat it with milk for the busy morning. Thanks for sharing the recipe.