On-the-Go Breakfast Muffins Recipe
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Kickstart your morning with this On-The-Go Breakfast Muffins Recipe, featuring spicy sausage, eggs, and vegetables. Perfect for a quick, delicious, and protein-packed breakfast. This delightful breakfast idea is for the whole family.
Finding the perfect breakfast recipe for a busy family can be challenging, especially when you’re always on the go. However, these sausage and egg breakfast muffins offer a delicious solution. You can bake a large batch on the weekend and store them in the refrigerator or freezer for the week ahead. Just reheat them and you’re good to go. This saves time and ensures you have a healthy breakfast option ready at all times.
This On The Go Breakfast Muffins Recipe is easy to make and can be customized with everyone’s favorite omelet fillings. The muffins can make a great morning meal for the kids as they head out to catch the bus and for the parents who need to grab something healthy to go with that cup of coffee.
My family loves grab-and-go breakfasts like this recipe or these Mini Pancake Muffins, and these Jam-Filled Corn Flake Muffins. I love an easy make-ahead meal that I can just pull out of the freezer and pop in the microwave to reheat.
On the Go breakfast muffins
On-the-go breakfast muffins are filled with spicy sausage, bell peppers, onions, scrambled eggs, and cheese. The filling is then folded into a basic muffin batter and baked in the oven in a muffin tin until the muffins are set and cooked through. It’s that simple and the muffins turn out delicious every time.
The spicy sausage gives it a kick but can be replaced with any type of sausage, bacon, or even ham. Change up the vegetables – broccoli or spinach are great in these muffins! I usually make one batch with no meat and just the scrambled eggs and vegetables.
Of course, if you want to watch the carbs, you can make these Sausage Pizza Egg Muffins which are just as easy and delicious. They freeze well and also make a great light lunch with a side salad.
What goes with muffins for breakfast?
While you can enjoy the sausage and egg muffins by themselves, adding a serving of these Oven Roasted Breakfast Potatoes would be a delicious side. Make a banana split smoothie bowl or a fruit yogurt parfait to go with the muffins. Also, great to serve is a healthy smoothie like this Strawberry Pink Peppercorn Smoothie. For coffee lovers, I suggest this Raspberry Almond Coffee Smoothie. Fresh fruit is always a great choice to add to any breakfast.
Timesaving Tips and Variations
- Prepare these muffins on a weekend and refrigerate or freeze them for the week.
- How to Freeze the muffins: Freeze cooled muffins in resealable plastic freezer bags.
- To use, microwave each muffin on high for 45-60 seconds or until heated through.
- Substitute the spicy sausage for a regular breakfast sausage, breakfast turkey sausage, or even a plant-based sausage.
- Omit the vegetables if you prefer or substitute them for cooked broccoli, fresh spinach, cooked mushrooms, or even zucchini.
- Spice the muffins up with some red pepper flakes or a dash of cayenne.
- The muffins make a great addition to an easy breakfast charcuterie board.
- The breakfast muffins can be eaten cold, too. Add them to school lunch boxes.
More Grab-and-Go Breakfast Recipes
- Scrambled Egg and Sausage Breakfast Taquitos (freezes great)
- Sugar-Free Banana Muffins
- Rosemary, Ham, and Parmesan Cheese Scones
- Healthy Banana Chocolate Chunk Muffins
- Creamy Lemon Smoothie (loaded with healthy benefits)
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
Recommended Tools for this Recipe
- muffin pan
- cutting board
- knife
- mixing bowls
- measuring cups and spoons
- skillet
- rubber spatula
- paper muffin cups
Ingredients
- 1 pound spicy ground sausage
- ¼ cup diced bell peppers (I used red and green)
- ¼ cup diced onion
- 7 eggs, DIVIDED (you will use 5 eggs for the scrambled and 2 for the muffin batter)
- 2 cups flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk (I used 2% milk)
- ½ cup canola oil
- 1 cup shredded cheddar cheese, DIVIDED
Directions
Preheat oven to 400 degrees. Grease or line muffin cups with paper liners. In a large nonstick skillet, brown the sausage, breaking it up into small pieces, over medium heat for 6-8 minutes or until no longer pink. When the sausage is just about done, add the bell pepper and onions. Cook until vegetables are soft and sausage is done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
In a small bowl, whisk five eggs. Pour into the same skillet; cook and scramble over medium heat until cooked through. Remove from heat.
In a large mixing bowl, whisk the flour, sugar, baking powder, and salt to combine. Set aside. Using a medium bowl, whisk the 2 remaining eggs, milk, and oil together. Add the wet ingredients to the flour mixture and stir just until moistened. Fold in 2/3 cup cheese, sausage, and scrambled eggs.
Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm or cold.
Printable Recipe Card
On-The-Go Breakfast Muffins Recipe
Equipment
- muffin pan
- cutting board
- knife
- mixing bowls
- measuring cups and spoons
- skillet
- rubber spatula
- paper muffin cups
Ingredients
- 1 pound spicy or regualar ground sausage
- ¼ cup diced bell peppers (I used red and green)
- ¼ cup diced onion
- 7 eggs, DIVIDED (you will use 5 eggs for the scrambled and 2 for the muffin batter)
- 2 cups flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk (I used 2% milk)
- ½ cup canola oil
- 1 cup shredded cheddar cheese, DIVIDED
Instructions
- Preheat oven to 400 degrees. Grease or line muffins cups with liners.
- In a large skillet, brown the sausage, breaking it up into small pieces, over medium heat for 6-8 minutes or until no longer pink. When the sausage is just about done, add the bell pepper and onions. Cook until vegetables are soft and sausage is done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
- In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and cooked through (scrambled eggs.) Remove from heat.
- In a large bowl, whisk flour, sugar, baking powder and salt to combine.
- In another bowl, whisk remaining 2 eggs, milk and oil until blended. Add this to the flour mixture and stir just until moistened.
- Fold in ⅔ cup cheese, sausage and scrambled eggs.
- 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.
- Can be frozen once cooled: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Notes
- Substitute the spicy sausage for a regular breakfast sausage, breakfast turkey sausage, or even a plant-based sausage.
- Omit the vegetables if you prefer or substitute them for cooked broccoli, fresh spinach, cooked mushrooms, or even zucchini.
- Spice the muffins up with some red pepper flakes or a dash of cayenne.
- The muffins make a great addition to an easy breakfast charcuterie board.
- The breakfast muffins can be eaten cold, too. Add them to school lunch boxes.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
I would buy some new shoes for my son for back to school!