Scrambled Egg Muffin Cups
These easy Scrambled Egg Muffin Cups are the perfect make ahead breakfast! Packed with sausage, veggies, and cheese, they're a portable, protein packed start to your day.
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.