Are weekday breakfasts a struggle for you? Always have a healthy, tasty breakfast on hand with these baked egg muffins with turkey sausage. They are the perfect solution for make-ahead breakfast and can be a lifesaver on busy weekday mornings!
If you want to check out some other savory muffin pan recipes these Mini Meatloaf Muffins are great for weeknight dinners and these Individual Potato Gratins make an excellent side dish.
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For me, figuring out something good for you yet quick, easy and filling can be a challenge. These loaded egg muffin cups are a great solution. Turning them into mini frittatas not only makes them portable, but you can also make them ahead of time and pop them in the microwave to reheat them when you are ready to eat! This breakfast recipe really checks all the boxes when it comes to the ideal weekday breakfast.
Contents:
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Eggs: You want to use large eggs for this recipe.
- Turkey sausage: If you can't find turkey breakfast sausage you can substitute pork breakfast sausage
- Mushrooms: I prefer using baby bella mushrooms but you could also use standard white mushrooms.
- Milk: Ideally you'll use 1 or 2% milk
- Cheese: Freshly grated sharp cheddar will give you the best results
- Spices: ground pepper
- Pantry staples: cooking spray
Notes from the Kitchen
- You can cook the sausage ahead of time and store it in the refrigerator for a day or two before you assemble and cook the muffins.
- This is an easy recipe to double or even triple so if you are feeding several people or want to have breakfast ready for a couple of days just make an extra batch. Let them cool and store them in the refrigerator for a couple of days.
How to make this recipe
I love this recipe because it's very easy to make and only requires a handful of ingredients.
Step 1 | Cook the sausage and mushrooms. You start this dish by adding the sausage to a non-stick pan and cooking until it's brown and crumbled. Then you toss in the chopped mushrooms to give them a quick saute.
Step 2 | Whisk the eggs. Once the sausage and mushrooms are ready, you'll add the eggs and milk to a small mixing bowl and whisk them together.
Step 3 | Prepare the muffins. First, divide the cooked sausage and mushrooms between four muffin cups. Then pour the egg mixture over the sausage, filling the muffin cups to the top.
Step 4 | Bake the muffins. Pop the muffin pan in a pre-heated oven and bake the muffins for 25 minutes or until the eggs are firm to the touch.
Variations & Substitutions
There is definitely room for customization in this recipe. You can omit the sausage for a meat-free option. You can also add additional veggies. Some good choices red pepper, spinach or caramelized onions. If you add a lot of veggies you may end up with a bit of extra egg mixture.
Frequently asked questions
In the past, you've probably put your muffin pans to good use making sweet treats like cupcakes and muffins. Expanding that use to include savory dishes opens up a whole world of options for creating individual servings of dishes that are often great make-ahead ideas. I love doing all kinds of eggs in muffin pans. They are just the right size for a single egg and let you bake a bunch of eggs at the same time.
Recommended Tools
Non-Stick Muffin Tin – A good non-stick muffin tin is essential for baking and also gives you lots of options for bite-sized portions of things like egg frittatas, mini meatloaf and other single-serving dishes.
Serving Suggestions
Since these egg muffins make a great grab-and-go breakfast, I usually pair them with berries and a latte.
Looking for more weekday breakfast ideas?
Some other reader favorites for easy weekday breakfast options include these Breakfast Quesadillas, this Sweet Potato Breakfast Hash or this Cheesy Pesto Egg Sandwich.
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If you try this recipe, please let me know by leaving a comment with a star rating below. You can also take a photo & tag @urbanfoodiekitchen on Instagram.
Turkey Sausage & Mushroom Egg Muffins
Ingredients
- 2 ounces ground turkey sausage
- ½ teaspoons olive oil
- ⅓ cup sliced baby Bella mushrooms
- 4 large eggs
- 3 tablespoons non-fat milk
- ¼ teaspoon ground pepper
- ¼ cup finely shredded cheddar cheese
Instructions
- Heat the oven. Preheat the oven to 350°. Coat 4 cups of a muffin tin with cooking spray, making sure each cup is thoroughly coated.
- Cook the sausage. In a small sauté pan cook the sausage over medium-high heat until crumbled and cooked through, about 7-8 minutes. Remove sausage from pan and place on a plate lined with a paper towel.
- Cook the mushrooms. Return the pan to the heat; add olive oil and mushrooms. Sauté mushrooms for 1-2 minutes until slightly tender. Add mushrooms to sausage.
- Whisk the eggs. In a small mixing bowl whisk eggs, milk and ground pepper together.
- Prepare the muffins. Divide sausage mixture among the four muffin cups. Pour the egg mixture over the sausage and mushrooms. You may have a little left over depending on the exact size of your muffin cups. Divide cheese evenly among the muffin cups, sprinkling over the top of each.
- Bake the muffins. Cook for 25 minutes or until muffin is firm to the touch. Remove from oven and let cool slightly before serving.
Notes
Nutrition
This post was originally published in April 2020. It was updated in December 2023 with some new information and photos. No changes were made to the original recipe.
Jess @ Sweetest Menu
Oh talk about delicious! I haven't made many savoury muffins in my time but this sounds lovely! The perfect portable breakfast treat too!
Nichole
I love making egg muffins! They're good all week!
NJ-Cook4You
That looks delicious!! Thanks for sharing your recipe
Greets
NJ
Razena | Tantalisemytastebuds.com
This looks quick and easy to make for a breakfast or brunch get together 🙂
Platter Talk
What a great start to the day; easy and fun to make too! Our kids will love these; thanks for sharing!
Tracy @ Served from Scratch
These are so cute!!! Love egg muffins for a brunch or quick weekday breakfast. Thanks for sharing!
Sam @ PancakeWarriors
Yes I love making little egg bakes like this! I just adore mushrooms and eggs - sounds so yummy!
Erin @ Platings and Pairings
These look like the perfect treat to serve on busy weekend mornings. Pinning this recipe!
Renee
These look yummy! I'm typically not a fan of these, but these really look good!
Chrissa - Physical Kitchness
Oh yum! I LOVE mushrooms. These 'lil egg muffins would be perfect on the go. I am going to try them with coconut milk. Thanks!
Chris @ SimpleFood365
What a great breakfast item this would be. Gonna have to give them a try, I think!
Lucy @ Bake Play Smile
Yum! We actually eat a lot of turkey in our house so I'll definitely be trying these out. Great that you can freeze them for a quick and easy breakfast on the run! Thanks so much for linking up with our Fabulous Foodie Fridays party. xx
Hillary Reeves
mmM make-ahead breakfasts are my E-V-E-R-Y-T-H-I-N-G. Thanks for this recipe!
SHOBELYN
Yup, this is a good idea for on the go breakfast
Molly Kumar
All my fav ingredients (Turkey, Mushroom n Eggs) in one recipe - Totally loving it.
Rosemary @anitalianinmykitchen
I can't wait to try these muffins, I am always looking for new muffin recipes.
Oana @AdoreFoods
Perfect brunch recipe! I love egg muffins but never made this combination. Thanks for sharing it!
J @ A Hot Southern Mess
Oh wow! I would love these for breakfast this morning! These egg muffins look perfect!
Byron Thomas
I love these little egg muffin-y things. The presentation looks absolutely gorgeous!
Sara @ Life's Little Sweets
These are a great entertaining idea! These are so cute, thank you for sharing this recipe!
Chrissie (thebusybaker.ca)
I've never tried egg muffins but I've been meaning to for awhile now. And your recipe looks like a really good one!
LydiaF
When I was working outside the home I used to love to make this sort of grab and go breakfast for the morning. I could never eat just one muffin, though. 🙂
Cassandrea @ chewsandbrews.ca
These look both delicious and healthy! I love turkey sausage!
foodlovinfamily
These will be great for my husband to bring to work in the morning!
Mandee Pogue
I love these! We do something very similar for Christmas brunch every year! I love that you can make them ahead of time too! Thanks so much for sharing!
Marye
yum! breakfast on the go and low-carb, too! These looks really good.
Katalina @ Peas & Peonies
Now this is one perfect breakfast, and what I love most is that I can take it to the office when I am running late and have a delicious breakfast at my desk, so convenient and delish.
Dahn
These are a great 'grab and go' breakfast, they look delicious
Tina Marie
These would be great to make and get the family involved in. What a quick and easy meal to make as a before school breakfast.
FoodieGirlChicago
Yes, these make a great weekday breakfast.
Richa
I love breakfast too and this looks like a fantastic addition to this weeks breakfast 🙂
Claudia | Gourmet Project
my next brunch recipe!
Ciao Florentina
You really do have the Holy Trinity going on in there! Wowza, I'm loving this !
Diane
I love these cute little breakfast bites. Great idea. And no flour! Awesome!
Whitney @ That Square Plate
My boyfriend would die over these! They look amazing!! Thanks for sharing, I need to make these for him! 🙂
Michelle@healthiersteps
I never had egg muffins, but its a really lovely idea. I bet children would love them!
Sabrina @ Dinner, then Dessert
I love making egg bakes like these when I have time and freezing them for a quick and easy breakfast later on!
Trish
What an awesome breakfast Kathryn! They sound delicious!
FoodieGirlChicago
Thanks Trish!
Sandra @ A Dash of Sanity
Yes! A big yes! I'm big into breakfast recipes and love ones like these that are easy to serve!
FoodieGirlChicago
I hope you enjoy them as much as I do!
Deb @ Cooking on the Front Burner
Love how easy these looks and we love baby bella mushrooms - what a great breakfast idea!
Carol Borchardt
These look great! I'd have a hard time eating just one though!
Elaine @ Dishes Delish
I did this 'diet' a few years ago where they required you eating these little egg muffins but I just couldn't get into them. I have since gotten back to making some and have enjoyed them. BUT, your sausage and mushroom version looks fabulous!
Betty Davies | Slow The Cook Down
great idea for a make ahead breakfast! I must get organised!