Savory Easter eggs and sausage muffins—bacon-free, protein-packed, and cheesy. A festive, make-ahead breakfast perfect for Easter brunch or hearty mornings.
Why You’ll Love This Recipe
- All-in-one, handheld breakfast
- Kid-friendly and protein-rich
- Fun and festive presentation for holidays
- Can be made ahead and reheated
- Gluten-free and low-carb
- Easy to customize with different cheeses or seasonings
- No bacon required, but still full of flavor
- Delicious both warm and at room temperature
- Great for brunch buffets or meal prep
- Savory, cheesy, and satisfying in every bite
Ingredients
- 6 large eggs
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil or melted butter (for brushing)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Maple syrup (optional, for drizzling)
Directions
- Boil the Eggs:
- Bring a pot of water to a boil.
- Gently lower in the eggs and cook:
- 6 minutes for soft-boiled
- 9 minutes for hard-boiled
- Transfer to an ice bath and cool completely. Peel and set aside.
- Wrap with Sausage:
- Preheat oven to 375°F (190°C).
- Divide sausage into 6 equal portions. Flatten each into a thin round patty.
- Wrap each peeled egg in sausage, sealing edges to fully enclose the egg.
- Bake the Muffins:
- Lightly grease a muffin tin or line with parchment paper squares.
- Place each sausage-wrapped egg into a muffin cup.
- Brush tops lightly with olive oil or melted butter.
- Bake for 25–30 minutes, or until sausage is fully cooked and browned.
- Add Cheese:
- Remove muffin tray from oven and top each muffin with shredded cheddar.
- Return to the oven for 2–3 minutes, until cheese is melted and bubbly.
- Serve:
- Let muffins cool slightly.
- Garnish with chopped parsley and drizzle with maple syrup if desired.
Servings And Timing
Servings: 6 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 320 kcal per muffin
Variations
- Use spicy sausage or add red pepper flakes for a kick
- Swap cheddar for mozzarella, pepper jack, or Swiss
- Use quail eggs for mini versions
- Add sautéed onions or bell peppers inside the sausage layer
- Top with hollandaise sauce for a brunchy twist
- Try turkey or chicken sausage for a lighter version
- Season the sausage with Italian herbs or smoked paprika
- Use Everything Bagel seasoning on top for extra flavor
- Wrap the sausage in puff pastry for a flaky upgrade
- Add a dollop of Dijon or grainy mustard on top before serving
Storage/Reheating
Storage:
Store cooled muffins in an airtight container in the fridge for up to 4 days.
Freezing:
Wrap each muffin individually in foil or plastic and freeze for up to 2 months.
Reheating:
Reheat in a 350°F (175°C) oven for 10–12 minutes, or microwave for 30–60 seconds until warm.
FAQs
Can I make these ahead of time?
Yes! They reheat beautifully and are great for meal prep or holiday mornings.
What kind of sausage works best?
Any breakfast sausage works—pork, chicken, turkey, or vegetarian alternatives.
Can I use scrambled eggs instead of boiled?
This recipe works best with whole boiled eggs for structure, but you could scramble and bake in sausage cups as an alternative.
Do I need a muffin tin?
It helps shape the muffins and prevent spreading, but you can bake them on a parchment-lined tray if needed.
Can I make these without cheese?
Absolutely—they’re still flavorful and satisfying without it.
Are these good cold?
They’re best warm, but they can be served at room temp for on-the-go meals.
Can I add vegetables inside the sausage wrap?
Yes, finely chopped cooked veggies like spinach or mushrooms can be added with the egg.
What’s a good dipping sauce for these?
Try spicy mustard, sriracha mayo, or a drizzle of maple syrup.
Can I use pre-boiled store-bought eggs?
Yes, to save time, pre-boiled eggs are perfectly fine.
How do I keep the sausage from shrinking away from the egg?
Make sure the sausage is tightly sealed around the egg and not too thin.
Conclusion
Savory Easter Eggs & Sausage Muffins are a deliciously festive way to celebrate spring mornings or elevate any breakfast routine. With golden sausage, perfectly cooked eggs, and melty cheese in every bite, they’re an easy make-ahead option that delivers comfort, protein, and big flavor—all in one handheld muffin. Perfect for your Easter table or meal prep rotation!
Print
Savory Easter Eggs & Sausage Muffins
- Total Time: 45 minutes
- Yield: 6 muffins 1x
- Diet: Gluten Free
Description
Savory Easter eggs and sausage muffins—bacon-free, protein-packed, and cheesy. A festive, make-ahead breakfast for Easter or mornings.
Ingredients
6 large eggs
1 pound breakfast sausage
1 cup shredded cheddar cheese
1 tablespoon olive oil or melted butter (for brushing)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Maple syrup (optional, for drizzling)
Instructions
Boil the Eggs:
Bring water to a boil, gently add eggs, and boil for 6 minutes (soft) or 9 minutes (hard).
Transfer eggs to an ice bath. Once cool, peel and set aside.Wrap with Sausage:
Preheat oven to 375°F (190°C).
Divide sausage into 6 portions and flatten into thin patties.
Wrap each peeled egg with sausage, sealing the edges.Bake the Muffins:
Grease or line a muffin tin. Place sausage-wrapped eggs into the muffin cups.
Brush tops with olive oil or melted butter.
Bake for 25–30 minutes until golden and cooked through.Add Cheese:
Remove tray, sprinkle cheddar over each muffin.
Return to oven for 2–3 minutes until cheese melts.Serve:
Cool slightly, garnish with parsley, and optionally drizzle with maple syrup.
Notes
- Use soft- or hard-boiled eggs depending on your preference.
- Substitute with turkey sausage or plant-based sausage for dietary needs.
- These muffins reheat well and are perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American