Definitely not the prettiest breakfast around, but these grab-n-go pork sausage egg muffins make a great addition to your make-ahead breakfast rotations for the week. Load up a large muffin pan with some homemade pork sausage mix, before adding in some spinach, egg, and cheese to make the perfect little all-in-one breakfast bite. These can be eaten straight from the oven as is, or meal prepped and brought along for a workday breakfast during the week.
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We love simple grab-n-go breakfasts like these muffin cups for busy weeks. Next, why don't you try this Overnight Raspberry Chia Pudding Recipe or Oatmeal Sweet Potato Banana and Date Muffins? Both can be made ahead of time and grabbed on your way out the door in the morning.
Pork Sausage & Egg Muffin Cups
Pork sausage and egg muffin cups make a great meal prep option for a grab-and-go breakfast.
- low carb;
- low calorie;
- high in protein;
- easily reheated;
- versatile in terms of ingredients needed;
- great for kids and adults alike.
Make up a batch and keep stored in the fridge for the week ahead.
You can be pretty versatile in terms of what ingredients you use for these sausage muffin cups.
Use what works for you and your lifestyle.
- Ground pork;
- Small eggs. It is important to use small eggs in this recipe, however, if you do not have small eggs I have a hack for you listed below;
- Spices. Here we use dried parsley, cumin, and paprika. But feel free to use your own combination i.e. taco seasoning or some cajun spices;
- Chopped chives. Or feel free to replace with more parsley if that is what you have;
- Shredded Cheese. I like to use cheddar, but any other cheese that melts easily will work.
Use the ingredients listed as a guide, but feel free to substitute other ground meat, spices and cheese to suit your lifestyle, and whatever ingredients you have on hand.
Minced Pork/ Ground Pork Substitutions
If you prefer not to use ground pork you can sub in with:
- ground chicken
- ground turkey
- ground beef
Just be mindful of the fat content of whatever you choose, as this will determine whether you have to grease the muffin tray or not.
If you only have large eggs, we can still make this work.
Here is a handy hack I use:
- separate the yolk from the egg white;
- add the yolk to the partially cooked pork sausage cup (see recipe card for instructions on partial cooking of the sausage);
- add the egg white to a measuring jug that makes for easy pouring;
- pour enough egg white into the cup to fill it just under the edge of the sausage;
- continue the rest of the recipe as written in the recipe card.
You might want to use this method for small eggs as well to ensure less mess.
Alternatively, if separating the eggs seems like too much of a hassle, you can always whisk the eggs in a measuring jug, and pour in just enough to fill up the partially cooked pork cup.
It will look different, but it will taste the same!
To make your pork sausage muffin cups you will need to:
- Mix together the ground pork with the spices to make a homemade breakfast sausage;
- Separate the pork mixture into 12 equal portions;
- Spread the individual portions into the muffin tray cups, pressing up the sides so that the mixture covers the entire cup;
- Bake the pork cup in the preheated oven for about 10 minutes, until partially cooked through;
- Remove from the oven and add in the egg yolk, followed by enough egg white to fill just below the top of the pork cup;
- Add the shredded cheese to the top;
- Bake for another 10 minutes, then turn off the oven but leave the pork sausage cups in the oven for another 5 minutes, until the egg is cooked through and the yolk is just set (up the time to 15 minutes and 5 minutes resting if you do not like a runny yolk);
- Sprinkle with chopped chives or parsley, and serve.
If you want the perfectly cooked eggs, with a slightly runny yolk, and cooked through egg whites, then it is best to separate the yolk from the white and add it to the pork cup separately.
These are pretty easy to make, however, I have a few expert tips to make sure you get the best out of your sausage and egg muffin cups:
- Use a large muffin tray.
A small muffin tray will lead to the egg overflowing, or not having enough room for all of the ingredients, which can get messy.
- If you are using a fatty meat, then you will not need to grease the pan.
If you use ground pork you will not need to grease the pan, as it is fatty enough. If you are using ground turkey or chicken you may need to grease the pan, as this tends to be less fatty.
- The pork cups will shrink when they cook, so make them a bit bigger than the muffin cup.
Don't be afraid to have some sausage mixture hanging over the edges of the muffin tray, this way you will have more room for the eggs.
- Use small eggs.
Large eggs will overflow and make a mess.
Topping the whole thing with cheese protects the egg yolk from becoming overcooked and rubbery, and also stops the runny egg yolk from overflowing if it gets knocked while being transported in a lunchbox.
Frequently Asked Questions
There is liquid in the bottom of the muffin pan, is this normal?
The cooked pork will release a lot of liquid as it is quite fatty.
This is fine, simply rinse it out after scooping out the cooked pork sausage and egg cup.
Can these be reheated?
I have had success reheating these for a minute or two in the microwave.
Keep in mind that this will cook the egg a little bit more, so this may be a good or bad thing, depending on whether you like a runny yolk or not.
How long will these last in the fridge?
Cooked pork and egg sausage muffin cups can last in the fridge for about 2-3 days, making them the perfect option for a grab-and-go breakfast.
Can I make this with pre-made breakfast sausage?
If you are pressed for time and prefer to use pre-made breakfast sausage, and that is something you have access to (breakfast sausage is not something available here in Australia), then feel free to use that.
Need More Easy Breakfast Recipes?
- Healthy Gluten-Free Zucchini Slice Recipe;
- Plum, Granola, and Yogurt Parfait Cups;
- Easy Almond Milk Rice Pudding;
- Baked Chia Pumpkin Pie Donut;
- Peach Overnight Oats from Natalie's Health.
Sausage Egg Muffin Cups
- 1.2 pounds (500 grams) ground pork
- 1 tablespoon dried parsley
- 1 tablespoon garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- salt and pepper to taste
- 12 small eggs
- 2 tablespoon shredded cheese of choice (it should be an easily melted cheese)
- 2 teaspoons chopped chives optional
- Preheat the oven to 350 Fahrenheit (175 Celcius) and grease a large size muffin tin.
- In a large bowl, combine everything except the eggs, cheese and chives. Mix well using your hands.
- Using hands soaked in water to prevent sticking, separate the pork mixture into 12 equal portions and press into each muffin cavity, pressing up and over the sides.
- Pop the pork muffin tin into the preheated oven for 10 minutes.
- Meanwhile crack an egg, and separate the yolk from the white. Leave the egg yolk in the shell, and add the egg white to a measuring jug.
- Remove the pork cup from the oven after 10 minutes.
- Add one yolk into each partially cooked pork cup.
- Using the measuring jug, add some egg white into each cup, making sure not to overflow. (Note: you do not have to use all of the egg white)
- Add enough cheese to cover the top of each sausage and egg cup.
- Bake for another 10 minutes (increase this to 15 minutes if you do not want a runny egg yolk).
- After 10 minutes, turn off the oven, but leave the pork and sausage egg cup in the oven for another 5 minutes.
- After 5 minutes of resting, remove from the oven.
- Top with chives and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.