You wanted a savory muffin so I’m giving you a FABULOUS low carb savory egg muffin that basically tastes like a mix between a pigs in a blanket with a side of eggs all wrapped into one. I know that sounds a little crazy, but can you just trust me when I tell you they’re INCREDIBLE?!
Perfect because I have a feeling you’re going to be making this recipe again and again.
These savory chicken sausage egg and cheese muffins are loaded with almost 10g of protein per muffin, so if you have two muffins you’ll be packing in 20g of protein for breakfast. #MATH
Everything you’ll need to make these sausage egg and cheese muffins
Easy, savory breakfast of my dreams! I think these egg muffins qualify as low carb and keto too, if you’re into that, feel free to enjoy them for breakfast or a snack. They’re SUPER filling and unbelievably delicious. Here’s what you’ll need to make them:
- Eggs: you’ll need 8 eggs to make 12 of these delicious muffins.
- Milk: feel free to use any milk you’d like (I prefer unsweetened almond milk).
- Flour: we’re adding a little coconut flour for healthy fats and to help the muffins bake up nice and fluffy.
- Sausage: you can use any breakfast sausage that you like! I opt for chicken sausage.
- Cheese: I love the bites of melted shredded cheddar.
- Seasonings: you’ll just need a little salt and pepper to season the muffins.
Customize these egg muffins
These sausage egg and cheese muffins are super easy to customize to your taste preferences. Here’s what I can recommend:
- To keep dairy free and/or paleo: simply omit the cheese.
- Choose your cheese: alternatively, feel free to swap the shredded cheddar for feta, goat cheese, or even a shredded pepper jack. Really any cheese you’d like!
- Keep them vegetarian: you can easily omit the sausage and add your fav veggies like red bell pepper, broccoli, green bell pepper, onion, spinach, or tomato. See below for a note on adding veggies.
- Pick your protein: as I mentioned, you can use any breakfast sausage you’d like. Alternatively, you can add in some cooked, chopped bacon.
How to add veggies to these egg and cheese muffins
If you want to add veggies, I recommend dicing them up and sauteing them in olive oil first. Allow them to cool a bit before mixing them in with your eggs (otherwise, they’ll cook your eggs!)
Sausage egg and cheese muffins in 4 simple steps
- Cook your sausage. Start by cooking your chicken sausage according to the directions on the package. If your sausage is already cooked, no need to reheat, simply chop it up into bite-sized pieces.
- Make the egg mixture. Whisk together the eggs, milk, coconut flour, salt & pepper. Fold in your chopped sausage and cheese.
- Pour & bake. Divide the egg mixture between 12 greased muffin cups, sprinkle with extra cheese, and bake until the eggs are set.
- Top & serve. Add avocado, salsa, and/or hot sauce if you’d like, then serve them up!
What to serve with sausage egg and cheese muffins
Fill up your plate with one or more of these sides for the perfect, well-rounded breakfast!
- Top with cubed avocado, hot sauce, and/or salsa and serve with a side of berries and Perfectly Crispy Roasted Breakfast Potatoes
- Toast up a slice of your favorite bread (like this No Knead Seeded Honey Oat Artisan Bread) and add peanut butter or a little butter and salt
- Serve with a stack of fluffy Yogurt Pancakes, my fav Healthy Peanut Butter Banana Muffins, or a slice of Chunky Monkey Banana Baked Oatmeal
- Add a couple of Crispy Bacon Strips or my famous Maple Blueberry Turkey Sausage Breakfast Patties for even more protein
More savory breakfasts you’ll love
- Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust
- Mushroom Spinach Bacon Egg Cups (low carb!)
- Chaffles (Cheese & Egg Waffles)
- Veggie Packed Freezer-Friendly Breakfast Burritos
- Butternut Squash Bacon Spinach Quiche
Get all of my breakfast recipes here!
If you make these sausage egg and cheese muffins, be sure to rate the recipe and leave a comment below! You can also upload a photo to Instagram and use the hashtag #ambitiouskitchen.
Savory Chicken Sausage, Egg and Cheese Muffins
Ingredients
- 8 large eggs
- 1/2 cup unsweetened almond milk
- ½ teaspoon salt
- Freshly ground black pepper
- 1/3 cup coconut flour
- ½ pound chicken sausage of choice, or your favorite breakfast chicken sausage
- 1 cup shredded cheddar cheese, divided (use whatever cheese you like)
- To serve: Serve with avocado chunks and salsa on top
Instructions
- Cook the chicken sausage according to directions on package. If your chicken sausage is already cooked, no need to reheat, simply chop it into bite-sized pieces and set aside.
- Preheat oven to 400 degrees F. Generously grease 12 muffin cups of muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, almond milk, salt and pepper. Slowly add in coconut flour, while still whisking. Fold in cooked chicken sausage and ½ cup shredded cheese.
- Evenly pour mixture into the greased muffin tins. Sprinkle with ½ cup remaining cheese. Bake for 15 minutes or until muffin puff up and eggs are set.
Recipe Notes
Nutrition
69 comments
Savory muffin yaye! I think I will need to try this every which way possible. Good job on the math lmao so funny. I’m planning these for Easter morning!
YES perfect for adding your fav veggies (and pretty much anything you can think of). Lol glad you caught my math in here 😉 Hope you love these!
Have you tried freezing and reheating these? Sounds like a great breakfast to make in a big batch and eat on the go. Any tips on how to warm up from frozen?
I think you can thaw them in the fridge and then heat them in the microwave with a paper towel!
Do you think you could freeze the batter and than quickly bake them from frozen? Rather than freeze an already baked muffin?
I haven’t tried it, but this article might be helpful!
I just made these recently and while I didn’t freeze them, I did put them in the frig and then reheated in the microwave and they were awesome! Did this for a few days until they were gone. I would think freezing, then thawing would work just fine. Let me know if you try it.
Perfect! Love these for breakfast meal prep.
Can I substitute the coconut flour with all purpose or whole wheat? I’m worried the coconut will make them sweet.
It won’t make them sweet! But I think regular flour will work as well – I just haven’t tried it in these.
Hey Monique! Quick question for you: Would you be able to share some examples of what you eat on a daily basis? I love your Instagram posts and stories about random weeknight dinners or lazy weekend breakfasts, and I think it really helps me to understand the balance between meal prepping and spontaneity. I also am coming away from a restrictive relationship with food and exercise, and so I feel like I’m not yet in tune with how much I should be eating (both meals and snacks) to adequately nourish my body. Any examples of a typical day and/or advice would be greatly appreciated! Thank you for all that you do and for being a daily example of someone who allows food to nourish both body and soul. 🙂
Hey Genevieve! Thanks so much for your note. While I do love sharing some of my weekly meals, my specific meals in the kitchen can really vary. During long recipe-testing days I’m usually eating leftovers, parts of what we’ve made that day, etc. It’s important to know that everyone is different, too, and that what one person eats in a day may or may not be what’s best for you and your needs! I would say listen to your body, your hunger cues, and what foods make you feel good when you’re thinking about how to adequately nourish your body, rather than looking to what other people eat 🙂 Hope that helps, xo!
I’m also wondering what to sub the coconut flour for?
Hi Ashley! I haven’t tried another flour, but I’ve heard that regular might work!
I made them with almond flour and typically double/triple the amount has worked. I watch the consistency to k ow when to stop adding it.
I just made these and thought they were delicious! Thank you! I appreciated that the recipe used coconut flour and almond milk instead of traditional flour and dairy. I left out the cheese for mine but kept it in for the kids. 🙂 Served with salsa and fresh avocado—delicious!! Thanks again!!
So happy to hear that! Perfect for the kiddos 🙂 And salsa + avocado is delicious on top!
Fabulous recipe! Would it be fine to substitute egg whites for some of the eggs?
Yes!
This is so good!! Great to go breakfast!! So yummy with the chicken sausage!! This recipe is perfect!!!
YES perfect on-the-go! Glad you love it!!
Can you use regular breakfast sausage or lite sausage.
You can use any sausage you’d like!
Hi, I’m new to meal prep. Do you store these in the fridge and just heat in microwave when ready to eat? What is recommended reheat time?
Yep! I would wrap them in a paper towel when you reheat, and then heat them for about 30-45 seconds or so.
These look so yummy. How can I make them Vegan?
I’m not sure of a vegan substitute in these as the main ingredient is eggs!
I think I can make these easily in my Instant Pot as well, so no oven in the hot weather!
Great! Let me know if you try it 🙂
Would I be able to use 4 egg whites and 4 whole eggs in this recipe?
Sure! It just might make fewer muffins.
Happy to be here and start eating healthy again.
So happy you’re here Lori! Hope you find some new favorite recipes.
This muffins are delicious! I made half without cheese and half with cheese. I also added spinach, mushrooms, and red onion. Perfect for a healthy breakfast during the work week! Highly recommend. Thanks again, Monique!
Sounds amazing! Glad you found these – such a great breakfast for customizing.
Does the temperature and bake time change if I use a silicone muffin pan?
It shouldn’t!
Thanks! Looking for an easy Paleo breakfast!
Perfect! Loved the photo on Facebook, Pat!
Another homerun by Monique! So good! I made three different variations. As written, added lots of veggies, and just veggies with goat cheese instead of cheddar cheese.
Thanks so much, Trish! Great idea with the different combos – sounds delicious 🙂
This Savory Chicken Sausage, Egg and Cheese Muffins are Delicious.
Glad you like them!
Delicious!! These smell like egg McMuffins when I reheat them. I used turkey sausage and they are so flavorful. And easy to make and low carb! I’ve made them about 3 times and will continue putting them into my meal prep rotation.
Perfect! Such a great breakfast.
These were my first egg muffins. Only substitute was 2% for almond. I also added steamed broccoli. OMG, sooo good! Dad, 11-year old, and 18-month old all LOVED them. Only issue was cleaning the pan afterwards :/
Perfect! Glad everyone enjoyed 🙂 I’d recommend spraying the pan super well beforehand!
I made this recipe exactly but my batter was super runny not thick like yours. I followed it to the T. Did I do something wrong? The coconut flour did not thicken up my eggs. Help!
My batter turned out runny.. Even after I added the 1/3 coconut flour slowly it still was runny. Not thick like yours. I followed the recipe exactly. Did I do something wrong? Are there different types of coconut flour? Help! These look so delicious and everyone comments that they’re so wonderful. I really want to fix what I’m doing wrong so mine turn out equally delicious. Thanks! xoxo
Did you bake them? If so, they should turn out just fine!
These were delicious! I added in a few baby red potatoes that I diced and boiled for a few minutes beforehand. And I used the Jalapeno Chicken Sausages from Trader Joe’s for a little extra heat!
Perfect! Love it 🙂
Love your recipes
Thank you! I’m so glad 🙂
Absolutely amazing recipe so easy to do made it with my 7 yo daughter. So tasty and protein packed just wondered if they can be eaten cold the next day or warmed up??
The best breakfast! Feel free to enjoy hot or cold 🙂
These are really helpful recipes. I enjoy them. Thank you.
So happy they’re helpful! 🙂
I’m vegan, but make these for my boyfriend. He loves them! Perfect for meal prep
Excellent!! Filling and satisfying. I’ll remove casing on the next batch. Green chili would be an excellent addition as well.
I’m so happy you loved them! And YES to the green chili, that sounds amazing.
I love the idea of this recipe! I did not have coconut flour though, so I thought I would try replacing with gluten free baking flour. Unfortunately, the flour just lumped up in the egg mixture and I don’t know why. Anyone know why?? I’m new to gluten free baking. So, I took out as much clump as I could and just baked without flour. Hoping they are still yummy! Thanks for the recipe!
Did you make sure to mix it really well? It sounds like it just needed to be whisked thoroughly a bit more.
So I did mix very well, I whisked, and I actually had to resort to using a spoon to try to squish the flour chunks on the side of the bowl. I only poured in a very small amount of the flour and after it remained chunky I didn’t put any more in. Why did this happen? I used Bobs Red Mill gluten free flour, so it’s a reputable brand. I just don’t get it. I did bake the eggs without flour and they were yummy with chicken sausage and red peppers! But I would love to know how to make them with flour. Thanks!
What purpose is the coconut flour ? I have made these without coconut flour but with dairy cow milk and they were fine. Wondering if I need the coconut flour ?
I made these as 6 jumbo muffins. I added extra veggies so I divided the ingredients among the 6 muffins and the poured the egg mixture over the top. Cooking time was the same. One fits perfectly on an English muffin for a breakfast sandwich. I made 6 breakfast sandwiches, wrapped them in foil and froze them for meal prep.. To cook, defrost the sandwich in the fridge over night. Unwrap and bake at 350 degrees for about 12 minutes. Great gift for new parents. Thanks, Monique for another easy and adaptable recipe.
I forgot to mention that I made a half recipe for 6 breakfast sandwiches. The full recipe will make 12 jumbo muffins for breakfast sandwiches.
Perfect!! Thank you so much for sharing, glad these are a hit ❤️
Is there a substitute for the coconut flour. I have a sensitivity to coconut. Thanks!