Maple Sausage and Egg Muffins

Updated Aug. 28, 2025

Recipe Overview

• Total Time: 1 hour (5 minutes prep + 45 minutes cooking, plus 10 minutes resting)

• Prep Time: 5 minutes

• Cook Time: 45 minutes (includes 20–24 minutes baking + 10 minutes cooling)

Ingredients

• For the Muffins:

• 1 (6–7 ounce) package fully cooked pork breakfast sausage links (frozen, no need to thaw)

• 2 tablespoons maple syrup

• 10 large eggs

• ¼ cup whole milk, heavy cream, or half-and-half

• 1½ cups (6 ounces) shredded sharp Cheddar cheese

• ⅓ cup chopped scallions (white and green parts; about 2 trimmed scallions)

• Kosher salt (1 teaspoon) and black pepper (¼–½ teaspoon)

• For Assembly:

• Nonstick cooking spray (or reusable silicone muffin liners, recommended for non-stick results)

Preparation Instructions

Step 1: Prep the Muffin Tin

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with reusable silicone liners (or generously coat the tin with nonstick spray; liners prevent sticking, per reader feedback).

Step 2: Cook the Sausage

Trim any excess casing from the frozen sausage links, then chop into ¼–½-inch pieces. Heat a 10-inch nonstick skillet over medium heat. Add the sausage pieces, 2 tablespoons water, and maple syrup. Stir gently and cook for 6–8 minutes, tossing occasionally, until water evaporates and sausages are golden-brown and glazed. If the pan smokes, reduce heat to medium-low. Transfer to a plate to cool.

Step 3: Whisk the Egg Mixture

Crack eggs into a large bowl or glass measuring cup. Whisk gently just until combined (do not overbeat, as this creates tough muffins). Add milk, 1 teaspoon kosher salt, and ¼–½ teaspoon black pepper. Whisk briefly to incorporate.

Step 4: Fill Muffin Cups

Divide the shredded Cheddar, chopped scallions, and cooled sausage evenly among the 12 muffin cups: add ~1 tablespoon cheese, 1 tablespoon scallions, and 1–2 tablespoons sausage per cup.

Step 5: Add Egg Mixture

Pour the egg mixture into each cup until nearly full (about ¾ of the cup volume). Gently stir with a small spoon or knife to slightly incorporate ingredients, ensuring even distribution.

Step 6: Bake and Cool

Bake on the center rack for 20–24 minutes, until muffins are puffed and the tops are set (a toothpick inserted in the center comes out clean or with a few moist crumbs). Remove from oven and cool in the tin for 10 minutes. Use an offset spatula or thin knife to release muffins.

Step 7: Storage & Reheating

• Storage: Cool completely, then transfer to an airtight container and refrigerate for up to 2 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to freezer-safe bags (up to 1 month).

• Reheating: Bake refrigerated muffins wrapped in foil at 350°F for 10 minutes, or microwave frozen muffins uncovered in 10-second increments until heated through.

Reader Tips & Adjustments

• Cleanup Hack: Switch to silicone muffin liners ($12) to avoid stuck eggs; they’re reusable and non-stick.

• Flavor Boost: Add extra spices (e.g., red pepper flakes, garlic powder) or hot sauce to brighten the mild maple-sausage profile.

• Skinnier Option: Use chicken sausage, egg whites (22.5 oz), reduced-fat 3-cheese blend, and half-and-half for 18 muffins. Flash-freeze unbaked batter for convenience.

• Salt Reduction: Reduce salt to ½ teaspoon or omit entirely; the original recipe is overly salty.

• Alternative Topping: Replace scallions with minced onion for richer flavor.

Note: Original recipe is mild; adjust seasonings and fillings to taste, per reader feedback.