Maple Chicken Sausage & Veggie Egg Muffins
Weekday mornings tend to be… chaos. Which is why I love having a batch of these maple chicken sausage & veggie egg muffins in the fridge, ready to go. They’re everything you want in a quick breakfast: protein-packed, savory with a hint of sweet from the maple sausage, and super easy to reheat.
They’re made with APPLEGATE NATURALS® Maple Chicken Sausage Patties, chopped veggies, eggs, and blended cottage cheese for extra protein and that fluffy texture. I like mine with red bell pepper, spinach, and onion, but you can easily mix in whatever you have on hand.
They bake all at once, store well, and taste good hot or cold—aka a mom win and a morning win.
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Recipe Tips for Maple Chicken Sausage & Veggie Egg Muffins
Use silicone muffin liners: They make cleanup way easier and help the muffins pop right out.
Blend the cottage cheese fully: It disappears into the eggs and gives them that creamy texture.
Don’t overbake: Pull maple chicken sausage & veggie egg muffins out as soon as they’re just set in the center so they stay soft and fluffy.
Let them cool: This helps them firm up and makes removing them from the tin easier.
Ingredient Swaps: No cottage cheese? Use plain Greek yogurt or omit if preferred (muffins will be slightly less fluffy). No maple chicken sausage? Any cooked sausage works—just choose one with a hint of sweetness if you want the same balance. Add cheese? A little shredded cheddar or mozzarella would be great here. No onion or pepper? Use mushrooms, kale, or zucchini—just dice small and sauté if needed. Dairy-free?? Omit the cottage cheese or use a dairy-free alternative like plain coconut yogurt.
Meal Prep Tips: Make a double batch and freeze half for later. These are great for breakfast or lunchboxes—just pair with fruit or a piece of toast. I store them in glass containers with a paper towel underneath to absorb moisture.
Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 20–30 seconds.
Freezer: Freeze in a single layer, then transfer to a container or bag. Reheat from frozen or thaw overnight and warm in the microwave or oven.
more breakfast recipes to try:
Maple Chicken Sausage & Veggie Egg Muffins
Ingredients
- 8 eggs
- ½ cup cottage cheese blended
- ½ red bell pepper diced
- ½ cup spinach finely chopped
- ½ small onion diced
- 4 APPLEGATE NATURALS® Maple Chicken Sausage Patties cooked and chopped
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
Enable step-by-step mode- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a medium bowl, whisk the eggs, blended cottage cheese, garlic powder, salt, and pepper until smooth.
- Stir in chopped veggies and the cooked, chopped sausage patties.
- Pour mixture into prepared muffin tin, filling each cup about ¾ full.
- Bake for 18–20 minutes or until just set and lightly golden on top.
- Let cool before removing from the tin. Store in the fridge or freezer.
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