Mornings just got a whole lot easier (and more delicious)! Meet your new breakfast best friend: Scrambled Egg Muffin Cups. These are the perfect grab and go solution for busy families, meal prep champions, or anyone who wants a protein packed start to their day without the morning fuss. Imagine all the best parts of a loaded omelet; savory sausage, veggies, and melty cheese; baked into portable, freezer friendly individual portions. Make a batch on Sunday and enjoy a hot, homemade breakfast all week long!
Why You’ll Love This Recipe
- Meal Prep Magic: Make them once, eat them all week! They freeze and reheat beautifully.
- Customizable: Swap in your favorite veggies, meats, and cheeses. Use turkey sausage, bacon, spinach, or mushrooms!
- Kid Friendly & Portable: Perfect for little hands and rushed mornings. Great for school or work.
- Protein Powerhouse: Packed with eggs and sausage, these muffins will keep you full and fueled for hours.
Ingredients for Scrambled Egg Muffin Cups
- Non-stick cooking spray
- ½ pound bulk breakfast sausage (mild or spicy)
- 12 large eggs
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheddar cheese
Instructions for Making Scrambled Egg Muffin Cups
1Cook the Sausage: Preheat your oven to 350°F (175°C). Generously grease a 12 cup standard muffin tin with non stick spray or line with parchment liners.
In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, for 6-8 minutes until it’s fully browned and crumbly. Drain any excess grease and set aside to cool slightly.
2Whisk the Egg Base: In a large mixing bowl, crack all 12 eggs. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
Stir in the chopped onion, green pepper, salt, black pepper, and garlic powder.
3Combine and Fill: Add the cooked, crumbled sausage and the shredded cheddar cheese to the egg mixture. Stir until everything is evenly distributed.
Using a measuring cup or ladle, divide the egg mixture evenly among the 12 prepared muffin cups, filling each about ¾ of the way full.
4Bake to Perfection: Bake for 20-25 minutes. The egg muffins are done when the tops are lightly golden and a knife inserted into the center of one comes out clean.
Let them cool in the pan for 5 minutes before carefully removing them. This helps them set and makes them easier to pop out.
5Serve or Store: Serve warm immediately, or let them cool completely on a wire rack before storing.
Scrambled Egg Muffin Cups
Ingredients
- Non stick cooking spray
- ½ pound breakfast sausage
- 12 large eggs
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 12 cup muffin tin.
- In a skillet, cook sausage over medium heat until browned and crumbly (6-8 mins). Drain and set aside.
- In a large bowl, whisk eggs. Stir in onion, bell pepper, salt, pepper, and garlic powder.
- Stir cooked sausage and cheese into egg mixture.
- Divide mixture evenly among muffin cups.
- Bake for 20-25 minutes, until set and a knife inserted comes out clean.
- Let cool in pan for 5 minutes before removing.
Notes
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in the microwave for 30-60 seconds or in a 350°F oven for 10 minutes (from frozen, 15-20 mins).
- Customize: Feel free to swap in diced ham, cooked bacon, spinach, mushrooms, or different cheeses like pepper jack or mozzarella.
