We’ve all been there: the alarm goes off, you hit snooze once (or maybe twice… okay, maybe three times), and suddenly, you’re running late for work or scrambling to get the kids out the door. The last thing you want to do is spend ages in the kitchen, but you do need something filling, satisfying, and most importantly delicious. Enter these Sausage, Egg, and Cheese Cups. Imagine a breakfast that’s easy to make, packed with protein, and can even be prepped ahead of time for those crazy mornings when the thought of cooking feels like a distant dream.
Enter these Sausage, Egg, and Cheese Cups. Imagine a breakfast that’s easy to make, packed with protein, and can even be prepped ahead of time for those crazy mornings when the thought of cooking feels like a distant dream. These little cups of goodness will keep you energized and ready to take on whatever your day throws at you.
Whether you’re feeding a family, impressing guests, or just trying to make a weekday morning feel a little less chaotic, this recipe is your new best friend. Keep reading to learn why these Sausage, Egg, and Cheese Cups are about to become your breakfast go-to!
Why You’ll Love These Sausage, Egg, and Cheese Cups
Let’s talk about why this recipe is not just another breakfast dish it’s the breakfast dish you’ve been dreaming about. First off, they’re simple. No complicated steps here. These Sausage, Egg, and Cheese Cups take only a handful of ingredients (most of which you probably already have in your fridge), and you can get them prepped in no time.
Second, they’re customizable. Have picky eaters? No problem! You can swap the sausage for turkey or even make them vegetarian. Don’t like red bell pepper? Leave it out (or throw in spinach, mushrooms, or whatever veggies you have lying around). These cups are as flexible as you need them to be.
And lastly, these little guys are packed with protein, meaning you can kiss that mid-morning snack craving goodbye. Seriously, they’re the perfect combination of savory sausage, creamy eggs, and melty cheese, all nestled in one handy little cup. It’s like a breakfast in the palm of your hand easy to eat, easy to love.
Ingredients for Your Sausage, Egg, and Cheese Cups
Before you get cooking, here’s a rundown of everything you’ll need to make these yummy cups:
- 1 pound Jennie-O Breakfast Sausage (trust me, this brand is a game-changer)
- 24 large eggs (yes, we’re going big this recipe is perfect for feeding a crowd or meal prepping for the week!)
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 cups cheddar cheese (divided for maximum cheesy goodness)
How to Make Sausage, Egg, and Cheese Cups
Now, let’s get down to the delicious business of making these Sausage, Egg, and Cheese Cups. Don’t worry; I promise it’s as easy as it sounds.
Step 1:
Preheat your oven to 350°F. Then, grease a muffin tin with cooking spray. You’ll need a 12-cup muffin tin for this, so if you have a bigger batch, feel free to use two.
Step 2:
Grab a skillet and brown the Jennie-O Breakfast Sausage over medium heat. Break it up into small crumbles as it cooks, making sure it gets nice and crispy. Once it’s fully cooked, drain off any excess grease, and set the sausage aside.
Step 3:
In the same skillet, sauté the chopped onion and red bell pepper until they’re soft and fragrant about 3-4 minutes. The combination of the sweet onion and pepper adds a burst of flavor that complements the sausage perfectly.
Step 4:
Now, let’s get those eggs in action! Crack 24 eggs into a large mixing bowl. Whisk them together with the salt, garlic powder, and black pepper. Don’t skimp on the whisking it helps make the eggs extra fluffy and light.
Step 5:
Time to assemble! Scoop the sausage, onions, and peppers into each muffin tin cup, dividing them evenly. Then pour the egg mixture over the sausage and veggies until each cup is about three-quarters full. Sprinkle 1 1/2 cups of cheddar cheese on top of each cup (yes, we’re being generous with the cheese because why not?).
Step 6:
Pop the muffin tin into the oven and bake for 18-20 minutes. You’ll know they’re done when the eggs are set and the tops are slightly golden brown.
Step 7:
Let the cups cool for a few minutes before carefully removing them from the muffin tin. Serve hot, or if you’re meal prepping, store them in an airtight container in the fridge for up to 5 days.
And just like that, you’ve got a batch of Sausage, Egg, and Cheese Cups that will make your mornings feel 100 times easier.
Cooking Tips for Perfect Sausage, Egg, and Cheese Cups
Here are a few tips to make sure your Sausage, Egg, and Cheese Cups turn out perfect every time:
- Don’t overcook your eggs: Eggs can go from fluffy to rubbery pretty quickly, so keep an eye on them while they bake. If you see the edges starting to brown too much, pull them out.
- Make them ahead of time: These Sausage, Egg, and Cheese Cups are a dream for meal prep. Make a big batch on Sunday, and you’ll have breakfast ready to go all week long. Just reheat in the microwave for 30-45 seconds, and you’re good to go.
- Customize your fillings: Not a fan of sausage? Try turkey sausage, or make them vegetarian by adding extra veggies like spinach or mushrooms. You can even mix in some cooked bacon if you want to get fancy!
- Cheese is life: Feel free to switch up the cheese. Cheddar is classic, but mozzarella or pepper jack would also make these cups even more irresistible.
FAQs About Sausage, Egg, and Cheese Cups
Can I substitute the sausage in this recipe?
Absolutely! If you’re not into pork, you can swap the Jennie-O Breakfast Sausage for turkey sausage, chicken sausage, or even go vegetarian with crumbled tofu or plant-based sausage. The flavor will change a little, but they’ll still be delicious!
How do I store leftovers?
These little cups store like a dream. Just place them in an airtight container and pop them in the fridge for up to 5 days. You can also freeze them for up to 3 months just reheat in the microwave when you’re ready for breakfast!
Can I add other veggies?
You bet! Feel free to add anything from spinach to zucchini to mushrooms. Get creative whatever you have on hand will work.
conclusion
Whether you’re a busy mom looking for a quick breakfast solution or a professional who wants to impress her guests, these Sausage, Egg, and Cheese Cups are the perfect addition to your breakfast rotation. They’re easy to make, endlessly customizable, and just the right amount of cheesy (because let’s be honest, is there such a thing as too much cheese?).
So next time you find yourself rushing out the door, give these cups a try. You’ll be amazed at how something so simple can turn a hectic morning into a breeze. And if you’ve got leftovers, well, breakfast for lunch never tasted so good!
Now, go ahead and make some magic in the kitchen. Your mornings (and your taste buds) will thank you.
Print
Sausage, Egg, and Cheese Cups: A Simple, Delicious Breakfast
- Total Time: 30 minutes
- Yield: 12 servings (1 muffin cup per serving) 1x
Description
Sausage, Egg, and Cheese Cups are a tasty and convenient breakfast made with savory sausage, fluffy eggs, and melted cheese, all baked in muffin cups.
Ingredients
- 1 pound Jennie-O Breakfast Sausage (trust me, this brand is a game-changer)
- 24 large eggs (yes, we’re going big this recipe is perfect for feeding a crowd or meal prepping for the week!)
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 cups cheddar cheese (divided for maximum cheesy goodness)
Instructions
1. Preheat oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
2. In a skillet, cook the sausage over medium heat until browned and crumbled. Drain any excess fat and set aside.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. Evenly distribute the cooked sausage into each muffin cup.
5. Pour the egg mixture over the sausage in each cup.
6. Sprinkle shredded cheddar and mozzarella cheese on top of each cup.
7. Bake for 15-20 minutes or until eggs are fully set.
8. Remove from the oven and allow the cups to cool slightly before serving.
Notes
Customize the cups by adding vegetables like bell peppers or spinach.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Use turkey sausage or egg whites for a lighter version of this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: Approximately 250-300 calories per serving
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Sausage, egg cups, breakfast muffins, easy breakfast, cheese, baked eggs, portable breakfast