These 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 have a crispy dough crust and are the best full of bites of sausage, cheddar cheese, and veggies like onions and peppers. Cook once on the weekend and enjoy breakfast all week, or wow your family for brunch or a breakfast for the holidays. Delicious and fast, you’ll make these egg muffins more than once!
Sausage Egg Muffin Cups With Veggies Recipe
On one of the two weekend days, we usually make a breakfast style brunch at our house. Often it is pancakes, scrambled eggs or even banana muffins. I was feeling like mixing things up today. Ironically the idea for these delicious sausage egg muffin cups with veggies came from Costco.
Often we find ourselves at Costco on the weekend. We are just big fans of their produce, rotisserie chicken and an extensive choice of snacks. So 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 that say, but we did end up with two dozen eggs. So as I ran my coffee this morning, quiche and baked eggs were on the brain. I didn’t have a crust to make quiche (and it just wasn’t the day to make from scratch.) But I did have a can of dough in the fridge.
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 them for breakfast all week! They popped into the toaster oven easy peasy, and the whole family seemed to love them. They are great for quick breakfasts, lunches or even a snack. I’m thinking about making a big batch ahead of time for the holidays like Thanksgiving or maybe even for Christmas morning!
How to Make Sausage Egg Muffin Cups
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.
Can I Use Any Kind Of Sausage In This Sausage Egg Muffin Cups With Veggies Recipe?
Yes, leftover brats or Italian sausage is delicious but you can just as easily use breakfast sausage. You could also substitute ham, bacon or leave the meat out completely.
Can You Freeze Scrambled Egg Muffins
Yes, you can freeze these scrambled egg muffins! Allow the muffins to cool completely, and you can store them in a container in the fridge for about three days. To freeze wrap them individually in wax paper. 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 roasted potatoes, sweet potatoes or even a slice of toast.
Sausage Egg Muffin Cups With Veggies Recipe
Looking for a breakfast for a crowd or that you can make ahead? These sausage egg and veggie breakfast cups are delicious and kids love this recipe too. Bake these sausage eggs and veggies muffins up on the weekend and enjoy them all week! These breakfast egg muffins are also great for holidays like Thanksgiving, Christmas and Easter.
- 1 can crescent roll dough we prefer Annie's Homegrown or Immaculate backing but other brands also work
- pan spray
- 1-2 Italian Sausage precooked and diced
- .25 medium sweet onion diced
- .25 medium bell pepper diced, we prefer orange, red or yellow
- 5 large eggs
- .25 cup milk
- .25 teaspoon garlic powder
- .25 teaspoon salt
- ,25 teaspoon pepper
- .5 cup cheddar cheese
Preheat oven to 400 degrees
Unroll your crescent roll dough onto a clean counter or cutting board. Press the seams together into a sheet until it's one piece. Cut the dough into 12 equal pieces.
Spray your muffin tin, making sure to coat the insides of the muffin cups well. In the bottom of each muffin tin lay one square of crescent dough.
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 five 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 15-18 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!