Sausage egg muffin cups with veggies are fun enough for your weekend breakfast, and fast enough to make ahead for breakfast all week! These baked scrambled eggs are the best full of bites of sausage, cheddar cheese, and veggies for an easy and delicious meal that is fast to make.
This is a great meal wow your family for brunch or breakfast. It’s a great dish to meal prep for breakfasts for the week.
The idea for these delicious baked egg cups came from a trip to Costco.
Often we find ourselves at Costo, if nothing else then to load up on Costco’s snacks! We did a loop around and they happened to be sampling mini quiches with a bite of sausage which the kid devoured pretty quickly.
We didn’t buy the quiches, but we did end up with two dozen eggs. The kid was still talking about quiche, I decided to make a mini version with baked eggs in muffin tins.
This is a great recipe to use up any leftover bits of vegetable or meat you might have leftover from other dinners. I already had some peppers and onions and a single leftover sausage from making some Italian sausage in the instant pot a day or two before, which was just right for this recipe.
These little sausage egg muffin cups were so good, and it was great prepping a few extra to have breakfast egg muffins all week! They are great for quick breakfasts, lunches or even a snack. This is also a good recipe to make ahead of time when you are hosting people at your house.
Ingredients For Egg Muffins
- Sausage– cooked, you can use any kind of sausage that you may have on hand.
- Onion– I like sweet onion, but purple, white, yellow or even green onion is delicious.
- Bell pepper- Red, yellow and orange will all be a little sweeter than green bell pepper. Bell peppers aren’t spicy, but green bell peppers have more bite.
- Eggs– large or extra-large, a medium egg may not fill the muffin wells enough
- Milk– I use 2%, but use what you have on hand. Cream also works
- Garlic powder
- Salt and Pepper
- Cheddar cheese– You can substitute your favorite shredded cheese here, but go with something that has a lot of flavor to it!
How to Make Sausage Egg Muffins
- Dice The vegetables and sausage– Oil the muffin wells with pan spray. Dice up the sausage, onion and bell pepper and place in the muffin tin.
- Scramble the eggs- Whisk the egg mixture, adding spices and milk.
- Add egg mixture to pan- Pour the egg mixture into the muffin tins evenly. Wipe up any dribbles on the edges of the pan so they don’t bake on as you go.
- Bake the egg muffins– Add some cheese on top and pop them in the oven! Use a small spoon to help you loosen the eggs after they have cooled.
Tip: Some people have trouble getting the egg muffins out of the pan. These muffin wells in the pan need to be oiled generously and a small spoon can be used to loosen the edges of the egg. You can also place small squares of parchment paper in the bottom of the pan to help make the egg muffins even easier to release
Can I Use Frozen Peppers And Onions?
Absolutely, I pick up bags that are mixed at the store all the time for eggs. You may want to chop them into diced pieces first, but frozen works just fine with this recipe.
What Kind Of Sausage Can I Use In This Sausage Egg Muffin Recipe?
Leftover brats, Italian sausage or even chicken sausage is delicious in this recipe. This recipe is great for repurposing leftovers from dinner the night before. You can just as easily use breakfast sausage, either links or patties.
You can also substitute ham, bacon or leave the meat out completely. This recipe is really flexible.
Can You Freeze Scrambled Egg Muffins
Yes, you can freeze these scrambled egg muffins! Allow the muffins to cool completely before you freeze them. I have found if I don’t wait until the eggs are cool, sometimes more moisture can collect in the eggs making them a little soggier. Letting the eggs cool allows more of that steam to escape as they cool.
To freeze the egg muffins, wrap them individually in paper. Freezer paper works best to protect from freezer burn, but I’ve also used wax or parchment paper if I know I won’t be freezing them for a long time.
I then store the eggs in gallon or quart-sized freezer bags. This keeps the eggs from sticking to each other in the freezer, so you can pull out an individual portion.
You can reheat them in the toaster oven (my preferred way!), or even quicker in the microwave in about 20-30 seconds.
What Do You Eat With Egg Muffins
We like to split half a banana with these sausage egg muffin cups to round out breakfast. Other fruit like grapes, berries, melon or even citrus like clementines makes a great side.
You could also pair these eggs with any kind of roasted potatoes or sweet potatoes.
I’ve also taken these eggs and stacked them in between two slices of toast or on a toasted english muffin. This works well for a quick breakfast!
Sausage Egg Muffin Cups With Veggies Recipe
- pan spray
- ¼ cup diced sausage cooked, great for leftovers
- ¼ medium sweet onion diced
- ¼ medium bell pepper diced
- 12 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup cheddar cheese
- Preheat oven to 400 degrees
- Spray your muffin tin, making sure to coat the insides of the muffin cups well.
- Dice up your veggies and sausage. In a small fry pan quickly cook peppers and onions until soft. Add vegetables and sausage evenly to the muffin tins.
- In a medium-sized bowl crack the eggs. Add milk, garlic, salt, and pepper. Using a whisk, scramble eggs.
- Add egg mixture evenly to muffin tins.
- Sprinkle cheese evenly on the tops of the sausage egg muffin tops.
- Bake for 17-20 minutes or until egg is cooked through all the way.
- I often will dice up a leftover sausage and throw it in a freezer bag to use for recipes like this. If using frozen diced sausage you can defrost it at the same time you cook the peppers and onions.
- Ham or bacon can also be substituted, or meat can be left out of the recipe entirely.
- These sausage egg muffin cups with veggies are also delicious for lunch, hot or cold.
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So what do you think about these sausage egg muffin cups, is it quiche meets the convenience of a busy week? Let me know how you liked it, or any questions you may have about the recipe down in the comments!