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Cheesy Egg and Sausage Croissant Muffins

Cheesy egg and sausage croissant muffins make the best breakfast, and they're so easy to make too!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 47kcal
Author foodnessgracious


  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp rosemary chopped finely
  • 4 mini croissants cut into cubes about 4 cups
  • 6 small breakfast sausages
  • 1 cup Cabot Bacon Cheddar Shreds


  • Preheat the oven to 350 degrees F. 
  • Spray a muffin pan with nonstick spray.
  • In a bowl whisk to combine the egg, milk, cream, rosemary, salt, and pepper.Set aside.
  • Chop the mini croissants into small cubes. Add to a mixing bowl
  • Cook the sausages and then roughly chop them into small pieces and add to the croissant pieces
  • Add the Cabot shredded cheese to the croissants.
  • Pour the egg mixture over the croissant and contents in the bowl.
  • Using clean hands mix everything together making sure the croissants soak up all of the liquid.
  • Fill each muffin spot with some of the mixture, about 1 inch over the top of the pan.
  • Add a little more cheese to the top before baking.
  • Place in the oven and bake for 25 minutes and golden brown.
  • The cups will sink a little as they cool but that is okay.
  • Serve at once or reheat any leftovers for about 20 seconds in a microwave.


Serving: 8ounces | Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 31mg | Vitamin A: 200IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 0.2mg