High-Protein Cheese & Sausage Egg Muffins Recipe With Dijon Mustard (6 Ingredients, 30 Minutes) by Elisa Schmitz
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Eggs with cheese and sausage? Yes, please! Serving cheesy eggs alongside sausage is a classic breakfast combination for good reason – it's absolutely delicious. And when you add some Dijon mustard to the mix, it gets even better. That's what I discovered when I made this high-protein cheese and sausage egg muffins recipe with Dijon mustard. Wow, so good! The Dijon adds an extra flavor kick to the cheese, sausage and egg combo.
These scrumptious egg bites are not only flavorful but also packed with protein, thanks to the eggs, sausage and cottage cheese (check out the health benefits of cottage cheese). The tasty egg muffins may help power up your morning with the health benefits of protein. This simple breakfast recipe is flexible, so you can use your favorite sausage and cheese or even add some vegetables, if you like.
To make these gluten-free egg muffins, here are the six simple ingredients you'll need: breakfast sausage, eggs, milk, Dijon mustard, cottage cheese and cheddar cheese. You cook the sausage before evenly distributing it in the bottom of a muffin tin along with half the cheddar. Then you add the egg mixture, top with the remaining cheddar and bake the egg muffins until cooked through and mouth watering.
Serve these irresistible egg bites as an anytime breakfast or as part of a heartier weekend brunch alongside your favorite brunch side dishes. We served them on top of toasted English muffins as juicy egg sandwiches. This easy, delicious high-protein recipe is a keeper!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time 30 to 35 minutes
Servings: 12
Ingredients
- 8 breakfast sausages, cooked and diced (I used Johnsonville original breakfast sausage links)
- 8 large eggs
- 1/2 cup milk (or almond milk)
- 2 tablespoons Dijon mustard
- 1 cup cottage cheese
- 1 cup cheddar cheese, diced or shredded (divided)
- salt and pepper, to taste (optional, but I used about 1/3 teaspoon of each)
Here's how to make it:
- Before beginning, cook the breakfast sausage according to package directions and dice into similar-sized pieces. Similarly dice the cheddar cheese (or use shredded cheddar).
- Evenly distribute the sausages into a muffin pan that's been sprayed with cooking spray. Evenly distribute half the cheddar cheese on top of the sausages.
- In a large mixing bowl, add the eggs, milk and Dijon mustard. Add salt and black pepper, to taste, if desired. Whisk to combine. Add the cottage cheese and stir to combine.
- Evenly distribute the egg mixture on top of the sausage and cheese in the muffin tin, being careful not to over-fill each muffin (I filled each one a bit more than three-quarters full).
- Top with the remaining cheddar cheese.
- Bake in a preheated 350-degree F oven until cooked through and golden brown, about 19 to 24 minutes. Allow to cool for a bit before removing and serving.
- Store leftovers in an airtight container in the refrigerator or freezer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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