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Easy Make-Ahead Sausage Egg Muffin Cups

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These sausage egg muffin cups are a perfect make-ahead breakfast option combining savory sausage and fluffy eggs in convenient, handheld portions. Ideal for busy mornings and meal prep, they store well and reheat easily.

Ingredients

Scale
  • 1/2 pound breakfast sausage (about 225 g)
  • 8 large eggs, room temperature
  • 1/4 cup milk (60 ml), whole or 2%
  • 3/4 cup shredded cheddar cheese (85 g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 cup chopped bell peppers or spinach (about 50 g)
  • Optional: red pepper flakes

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat a skillet over medium heat. Crumble 1/2 pound (225 g) of breakfast sausage into the pan and cook until browned and cooked through, about 6-8 minutes. Drain any excess grease and set sausage aside to cool slightly.
  3. In a large mixing bowl, crack 8 large eggs and add 1/4 cup (60 ml) milk. Whisk together until mixture is smooth and a little frothy. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Stir in 3/4 cup (85 g) shredded cheddar cheese and any optional chopped veggies like bell peppers or spinach, if using. Mix to combine.
  5. Fold the cooked sausage into the egg mixture, ensuring it’s evenly distributed.
  6. Lightly grease each cup of a 12-cup muffin tin with cooking spray or butter to prevent sticking.
  7. Fill each muffin cup about 3/4 full with the egg and sausage mixture.
  8. Place the muffin tin in the oven and bake for 20-25 minutes until the egg muffins are set and lightly golden on top. Insert a toothpick in the center to check; it should come out clean.
  9. Let the muffin cups cool in the pan for about 5 minutes before transferring to a wire rack.
  10. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
  11. Reheat in the microwave for 30-60 seconds before serving.

Notes

Use non-stick or well-greased muffin tins for easy removal. Avoid opening the oven before 18 minutes to prevent muffins from sinking. Reheat wrapped in a damp paper towel to keep moist. For fluffier muffins, reduce oven temperature by 10°F if muffins puff and collapse.

Nutrition

Keywords: sausage egg muffin cups, make-ahead breakfast, meal prep, easy breakfast, protein-packed breakfast, low-carb breakfast, gluten-free breakfast

Find it online: https://breezybake.com/easy-make-ahead-sausage-egg-muffin-cups-recipe-for-perfect-meal-prep/