Mediterranean Easy Sausage Breakfast Muffins
Total Time: 35 minutes (10 minutes prep | 25 minutes bake)
Servings: 10–12 muffins
If you’re the type of person who loves a savory breakfast but rarely has the time to cook one, these Mediterranean Easy Sausage Breakfast Muffins are about to become your new favorite recipe. They’re hearty, flavorful, and portable—perfect for busy mornings, meal prep, or even a protein-packed snack later in the day.
Picture the flavors of a Mediterranean-style breakfast—spiced sausage, herbs, cheese, and a soft, fluffy texture—baked neatly into individual muffins. Each bite gives you a bit of everything: the richness of eggs, the saltiness of cheese, and the satisfying depth of sausage, balanced by the freshness of herbs and veggies. They’re quick to make, freeze beautifully, and taste great warm or cold.
Ingredients
Core Ingredients:
250g (about ½ lb) breakfast sausage (pork, turkey, or chicken)
6 large eggs
1 cup shredded cheese (cheddar, mozzarella, or feta)
1 cup flour or pancake mix (like Bisquick)
½ cup milk or heavy cream
1 teaspoon baking powder (or ½ teaspoon baking soda if using pancake mix)
Salt and black pepper, to taste
Optional Ingredients:
½ cup diced vegetables (onion, bell pepper, spinach, or tomato)
¼ teaspoon garlic powder
1 tablespoon melted butter or olive oil
1 tablespoon chopped herbs (parsley, oregano, or dill)
1 teaspoon maple syrup (optional, for a hint of sweetness)
Instructions
Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin pan or line it with paper liners. This will prevent sticking and make cleanup easier.
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat and set the sausage aside to cool slightly.
If you’re using diced vegetables like onion, bell pepper, or spinach, sauté them briefly in the same pan for 2–3 minutes until softened. This step enhances the flavor and prevents the veggies from releasing too much moisture in the muffins.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk (or cream), and melted butter or olive oil. If you’re using maple syrup, add it now—it gives a subtle sweetness that pairs beautifully with sausage and cheese.
Add the Dry Ingredients
To the same bowl, add the flour (or pancake mix), baking powder, salt, pepper, and garlic powder if using. Stir until combined—don’t overmix; just blend enough to remove any dry streaks.
Fold in the Sausage and Add-Ins
Gently fold in the cooked sausage, shredded cheese, sautéed vegetables, and herbs. The batter should be thick but scoopable.
Fill the Muffin Pan
Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full. The muffins will rise as they bake, so leave a little space at the top.
Bake
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins should be firm but slightly springy to the touch.
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve
Serve warm for breakfast with a side of Greek yogurt or a drizzle of honey if you like a savory-sweet combo. They’re also great at room temperature, making them ideal for lunchboxes or road trips.
Tips
Avoid overmixing: Stirring the batter too much can make the muffins tough. Mix just until combined.
Cool the sausage before mixing: Adding hot sausage can start cooking the eggs prematurely, leading to a dense texture.
Use a nonstick spray: Even if you use liners, a light coating of oil ensures the muffins release easily.
Add moisture carefully: If using veggies like spinach or tomatoes, squeeze out excess water before adding them to avoid sogginess.
Variations:
Greek-Inspired: Add feta cheese, chopped olives, and a sprinkle of oregano.
Italian-Style: Mix in sun-dried tomatoes, basil, and mozzarella.
Protein Boost: Add diced cooked chicken or turkey bacon for extra heartiness.
Vegetarian Version: Skip the sausage and double the vegetables. Add extra cheese or a pinch of smoked paprika for depth.
Spicy Twist: Stir in a bit of harissa, chili flakes, or diced jalapeños for a Mediterranean kick.
Make-Ahead Freezer Muffins: Once cooled, wrap the muffins individually in foil and freeze. Reheat in the microwave or oven for a quick breakfast any day of the week.
Q&A
Q: Can I use cooked crumbled feta instead of shredded cheddar?
A: Yes! Feta adds a tangy Mediterranean flavor that pairs beautifully with sausage and herbs. It also helps balance the richness of the eggs.
Q: How long do these muffins keep?
A: Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 30–45 seconds.
Q: Can I make these gluten-free?
A: Absolutely. Substitute the flour or pancake mix with a gluten-free baking mix. Just make sure it includes a leavening agent like baking powder.
Q: What’s the best cheese for this recipe?
A: Cheddar adds sharpness and color, mozzarella gives you stretch and melt, and feta brings tang. You can mix two types for more depth.
Q: Can I serve these cold?
A: Yes. They taste great straight from the fridge and make a convenient snack or lunch option. They’re especially good with a light tzatziki dip or fresh tomato slices on the side.
Nutrition
(Estimated per muffin)
Calories: ~190
Protein: 10g
Fat: 13g
Carbohydrates: 6g
Fiber: <1g
Sugars: 1g
Sodium: ~340mg
(Nutrition may vary depending on your choice of sausage, cheese, and mix-ins.)
Conclusion
These Mediterranean Easy Sausage Breakfast Muffins are the kind of recipe that makes mornings easier and tastier. They pack everything you need for a balanced breakfast—protein, healthy fats, and just enough carbs—into one convenient, flavorful bite.
Each muffin is a little powerhouse of flavor: savory sausage, gooey cheese, herbs, and a light, fluffy texture that never feels heavy. You can personalize them endlessly—swap meats, change cheeses, toss in whatever veggies you have on hand—and they’ll still turn out delicious.