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.
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.