Scrambled Egg Muffin Cups with Sausage, Cheese, and Vegetables Recipe

Introduction

These Scrambled Egg Muffin Cups are a simple and delicious breakfast option that’s perfect for busy mornings. Packed with savory sausage, fresh vegetables, and melted cheese, they’re easy to make and great for meal prep.

Ingredients

• ½ lb bulk pork sausage
• 12 large eggs
• ½ cup chopped onion
• ½ cup chopped green bell pepper (or to taste)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ½ cup shredded Cheddar cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone muffin cups.
2. Step 2: In a skillet over medium heat, cook the bulk pork sausage until browned and cooked through. Drain any excess grease.
3. Step 3: In a large bowl, whisk the eggs together with salt, black pepper, and garlic powder. Stir in the chopped onion, green bell pepper, cooked sausage, and shredded Cheddar cheese.
4. Step 4: Pour the egg mixture evenly into the muffin tin cups, filling each about three-quarters full.
5. Step 5: Bake in the preheated oven for 18–20 minutes, or until the eggs are set and the tops turn slightly golden.
6. Step 6: Allow the muffin cups to cool for a few minutes before carefully removing them from the tin. Serve warm or store for later use.

Tips & Variations

• For a veggie boost, add chopped spinach or mushrooms along with the onion and bell pepper.
• Try swapping the pork sausage for turkey sausage or diced ham for a different flavor.
• Use pepper jack or mozzarella cheese instead of Cheddar for a milder or spicier taste.
• If you want a low-carb option, add extra vegetables and reduce the sausage slightly.

Storage

Store the egg muffin cups in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individually for 30–45 seconds until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time and freeze them?

Yes, you can freeze the baked egg muffin cups in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat from frozen in the microwave for 1–2 minutes.

Can I use whole eggs, egg whites, or egg substitutes?

Absolutely. Whole eggs give the best texture and flavor, but you can use all egg whites or egg substitutes if you prefer a lighter option. Just keep the total volume the same.

Scrambled Egg Muffin Cups with Sausage, Cheese, and Vegetables Recipe

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★★★★★

4.9 from 146 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 12 egg muffin cups 1x

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Description

Delicious and easy-to-make Scrambled Egg Muffin Cups loaded with savory pork sausage, fresh vegetables, and melted cheddar cheese. Perfect for a quick breakfast or brunch, these muffin cups are baked to fluffy perfection and convenient for on-the-go meals.

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Ingredients

Scale 1x2x3x

Meat

• ½ lb bulk pork sausage

Egg Mixture

• 12 large eggs
• ½ cup chopped onion
• ½ cup chopped green bell pepper (or to taste)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ½ cup shredded Cheddar cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with silicone muffin liners to prevent sticking.
2. Cook Sausage: Heat a skillet over medium heat and cook the bulk pork sausage until it’s browned and fully cooked through. Once done, drain any excess grease from the skillet.
3. Whisk Eggs: In a large mixing bowl, whisk together the 12 large eggs along with salt, black pepper, and garlic powder until well combined. Then fold in the chopped onion, chopped green bell pepper, cooked sausage, and shredded cheddar cheese, making sure all ingredients are evenly mixed.
4. Fill Muffin Tin: Evenly distribute the egg mixture into the prepared muffin tin cups, filling each one approximately ¾ full to allow for expansion while baking.
5. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The egg muffins are ready when the eggs have set completely and the tops are lightly golden.
6. Cool & Serve: Remove the muffin tin from the oven and let the egg cups cool for a few minutes. Then gently remove them from the tin and serve warm, or store in the refrigerator for up to 4 days for an easy, make-ahead breakfast option.

Notes

• You can substitute bulk pork sausage with turkey sausage for a leaner option.
• Feel free to add other vegetables like mushrooms or spinach to boost nutrition and flavor.
• Make sure not to overfill the muffin cups to prevent overflow during baking.
• These muffin cups reheat well in the microwave for about 30 seconds.
• For a dairy-free option, omit the cheddar cheese or use a dairy-free cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: egg muffin cups, breakfast muffins, scrambled egg cups, sausage egg muffins, make-ahead breakfast, savory egg muffins