Freezer Meal Recipes: Scrambled Egg Muffins with Sausage

5 / 5 ( 1 Review )
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Breakfast, lunch, or dinner! Scrambled Egg Muffins with Sausage Recipe

Only six ingredients and less than 30 minutes! This recipe is a keeper for sure. Plus, bake up a bunch of them and you can freeze some for later! Yes! A quick and easy breakfast, lunch, or dinner that you can just pull out of the freezer and warm up.

scrambled egg muffin with ketchup

Super easy and quick, these egg muffins were a hit with my family!

The muffins are especially yummy when served with ketchup or salsa. I forgot to move my oven rack from the middle position with this batch, so my muffins peaked a little more than they should have. Oops. Still good though!

egg muffins

These scrambled egg muffins have a great texture, thanks to the crushed Ritz crackers in them! The crackers give the muffins just enough structure, but do not ruin the light, fluffy texture of the eggs.

Wilton Avanti Everglide Metal-Safe Non-Stick Muffin Pan

The Wilton Avanti Everglide Metal-Safe Non-Stick Muffin Pan is one of the pans recommended by America’s Test Kitchen. It has 4.8 out of 5 stars with over 100 reviews on Amazon!

You can substitute whole milk for the half-and-half, but the muffins will be less rich and less tender. I have not tried the sun-dried tomatoes or kielbasa variations yet, but I am sure they are “egg-cellent” too! Ha.

egg muffin batter

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Freezer Meal Recipes: Scrambled Egg Muffins with Sausage

Perfect scrambled egg muffins with sausage for a quick breakfast on the go! Instructions for how to freeze for later too.
5 / 5 ( 1 Review )
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 12
Adjust Servings: 12


  • 4 oz bulk breakfast sausage broken into 1/2-inch pieces
  • 24 Ritz crackers coarsely crushed
  • 10 eggs
  • cup half and half
  • 4 oz 1 cup sharp cheddar cheese, shredded
  • 4 scallions sliced thin


  • Adjust oven rack to lower-middle position and heat oven to 450. Grease a 12-cup muffin tin (baking spray with flour is recommended).
  • Microwave sausage in uncovered bowl until fat begins to render, about 1 minute. Drain the fat. In a separate bowl, whisk crackers, eggs, half and half together until combined. Stir in cheese, scallions, and drained sausage.
  • Slowly pour egg mixture into prepared muffin tin.
  • Bake until the tops are set and lightly golden, 8-10 minutes, rotating halfway through. Let cool slightly, then loosen and remove the muffins from tin. Serve plain, with ketchup, or salsa.


  • ...with Sun-dried Tomatoes, Boursin, and Basil - Sub 3 Tbsp chopped oil-packed sun-dried tomatoes, patted dry, for sausage; do not microwave tomatos. Substitute Boursin Garlic and Fine Herbs cheese (5.2 oz), crumbled, for cheddar, and 1/2 cup chopped fresh basil for scallions.
  • ...with Kielbasa, Pepper Jack, and Scallions - Sub 4 oz kielbasa sausage, cut into 1/3-inch pieces, for breakfast sausage; microwave as directed. Sub 1 cup shredded pepper Jack cheese for cheddar.

Preparing For the Freezer:

  • Let the muffins cool. Put them in a resealable freezer bag, remove as much air as possible, and freeze!

Prepare after Freezing:

  • Place 1 - 4 on a plate and microwave on medium-high (70%) power for 1 1/2 - 4 minutes (depending on how many) or until hot. For larger amounts, preheat oven to 325. Place muffins on baking sheet and reheat in the oven for about 15 - 20 minutes, until heated through. Keep an eye on them so they don't overcook.


Calories: 159kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g | Sodium: 227mg | Fiber: 1g | Sugar: 1g

Recipe Adapted From: America's Test Kitchen Quick Family Cookbook

Ingredients: Cheese, Crackers, Egg, Half and Half, Pork, Sausage
Meal Type: Breakfast
Categories: Eggs, Muffins and Quick Breads, Make Ahead/Freezer Meal

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