Chicken Sausage Egg Muffins
These chicken sausage egg muffins are the perfect breakfast. They’re easy to make (meal prep friendly), quick to prep on busy mornings and are protein packed to keep you full all morning.
Egg muffins are one of my favorite meal prep breakfasts. They’re really easy to make, delicious, and the base is versatile so you can add in different toppings you have on hand.
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Recipe Ideas and Tips for Egg Muffins
The base for the egg muffins is really simple so you can mix and match with different ingredients. Some ideas:
Mix them with different ingredients like bacon, cheese, and veggies
These make a great snack or lunch for toddlers or little kids and are lunch box friendly.
Serve them as part of a breakfast sandwich with a toasted english muffin and cheese
How to Store or Freeze Chicken Sausage Egg Muffins
Egg muffins are great for meal prepping because they can either be stored in the refrigerator or frozen.
Storing in the Refrigerator
To store in the fridge, make sure the egg muffins are completely cooled (about an hour or two). Once cooled, place them in an airtight container. Egg muffins will last 4-5 days in the fridge.
Once you’re ready to reheat, place them on a microwave safe plate and microwave for about 45 seconds, or until warmed through.
Storing in the Freezer
To store in the freezer, make sure the muffins are completely cooled (about an hour to two). Once cooled, place in a freezer safe bag and seal. Egg muffins will last for 4-5 months.
Once you’re ready to eat, take them out of the freezer and place in a refrigerator for 12 hours to defrost.
When you’re ready to eat microwave them on a microwave-safe plate for about 45 seconds, or until warmed through.
More Breakfast Recipes
Favorite Meal Prep Tools
New to meal prepping and making food ahead? Here are a few of my favorite tools:
- Aluminum baking sheet
- Silicon muffin cups
- PrepDeck meal prep all in one set
- Pyrex glass containers with lids
Chicken Sausage Egg Muffins
Ingredients
- 4 eggs
- 1 cup egg whites
- 1/2 cup water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 12 chicken breakfast sausage links I like Applegate, diced
Instructions
- Preheat the oven to 425 degrees
- Spray a cupcake tin or silicone muffin cups or with non-stick cooking spray.
- In a medium bowl, mix together the eggs, egg whites, water, garlic powder, onion powder, and salt. Once mixed, add in the chicken sausage.
- Evenly spoon the mixture into 12 cupcake tins.
- Bake the egg muffins for 22-24 minutes, or until lightly browned.
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These look deliciously easy! Such simple ingredients, but I bet they are great! Add to that gluten free…these are pretty awesome and something I will be trying soon.
These look and sound delicious – my kids love eggs and sausage so this seems like a no-brainer addition to our list of recipes!
Love this idea. And that you can freeze them. Delicious. Thanks for sharing..
These look so yummy and so easy too! I’m adding them to my to make list!
I love recipes that allow you to save the leftovers in the freezer! That saved me so many times whenever I was teaching full time! The ability to pull something out? Ah, refreshing!! 🙂
Oh wow. how delicious this dish is. I am so going to try these out.
I love abs have made many variations of egg muffins. Your chicken, egg and sausage muffin is one I haven’t tried, but it sounds delicious. I’m excited to try it out with my family.
Meal prep like this is a must! I find that I do best with a breakfast of protein as well, so this is the perfect recipe for me 🙂
These look so tasty and it’s something that I could get my whole family to eat. I’m definitely going to try these soon!
These look SO GOOD. And I love that you can make them ahead of time!
I need to try these! I love scrambled eggs, and just breakfast food in general, so this looks tasty.