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.
Ingredients
pan spray
¼cupdiced sausagecooked, great for leftovers
¼medium sweet oniondiced
¼mediumbell pepperdiced
12largeeggs
¼cupmilk
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonpepper
¼cupcheddar cheese
Instructions
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.
Video
Notes
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.