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Back to School: Breakfast on-the-Go Muffins (and a Giveaway)

These Breakfast on-the-go Muffins are filled with a spicy sausage, eggs, veggies, and cheese which can easily be frozen for a quick "heat and go" breakfast any day of the week.
Author: Lisa Kerhin


  • 1 lb spicy or regualar ground sausage
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onion
  • 7 large eggs divided
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup 2% milk
  • 1/2 cup canola or vegegtable oil
  • 1 cup shredded cheddar cheese divided


  • Preheat oven to 400°. Grease or line muffins cups with liners.
  • In a large nonstick skillet, cook and crumble sausage over medium heat 6-8 minutes or until no longer pink. When 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 2/3 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.