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