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Sausage and Cheese Breakfast Egg Muffins

Savory sausage and cheese breakfast egg muffins with poblano peppers are perfect for a make-ahead breakfast option.  Enjoy the low-carb, keto-friendly breakfast or snack that you can enjoy all week long. 
Course Breakfast
Cuisine American
Keyword Sausage and Cheese Breakfast Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Eva Fry


  • 1 lb. breakfast sausage cooked and crumbled
  • 12 eggs beaten
  • 1/2 cup milk
  • 2 teaspoons chile powder
  • 1/2 poblano pepper diced
  • 1/4 cup scallions chopped
  • 1 1/2 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 350° F.
  • Cook and crumble the sausage, then drain over paper towels to soak up excess grease.
  • In a large mixing bowl, whisk together the eggs, milk, cheese, poblano pepper, crumbled sausage, green onion, chile powder, salt and pepper.
  • Grease a 12 cup muffin tin with butter or spray a silicone muffin tin with non-stick cooking spray.
  • Using a ladle, fill the muffin cups with the egg and sausage mixture.
  • Bake for 20 to 25 minutes until the eggs rise and are golden brown.
  • Serve with a salsa of your choice