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Sausage and Egg Breakfast Cups

Sausage and Egg Breakfast Cups

Sausage and Egg Breakfast Cups

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Skillet
2
Muffin Tin (12-cup)
3
Mixing Bowl
4
Whisk
5
Measuring Cups
6
Measuring Spoons

Ingredients

Protein

  • 1
    0.25 pound Breakfast Sausage

Dairy

  • 1
    6 count Large Eggs
  • 2
    0.25 cup Milk

Vegetables

  • 1
    0.25 cup Green Bell Pepper
  • 2
    0.25 cup Onion

Seasoning

  • 1
    0.5 teaspoon Salt
  • 2
    0.25 teaspoon Black Pepper

Optional

  • 1
    0.5 cup Shredded Cheese

Directions

1

Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature when the cups go in, resulting in even cooking.

2

Cook the Sausage

In a skillet over medium heat, brown the breakfast sausage. Break it up with a spoon as it cooks. Make sure the sausage is fully cooked and no longer pink, about 7-10 minutes. This is important for food safety.

3

Sauté Vegetables

Add the diced bell pepper and onion to the skillet with the sausage. Cook for about 5 minutes, until the vegetables are softened and translucent. This enhances the flavor and texture of the cups.

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4

Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Make sure the mixture is homogenous so the egg cups will cook evenly.

5

Fill the Muffin Cups

Evenly distribute the cooked sausage and vegetable mixture among the 12 muffin tin cups. If using, sprinkle a little shredded cheese over the sausage in each cup. Be sure to evenly distribute the ingredients across all cups.

6

Add Egg Mixture

Pour the egg mixture over the sausage and vegetable mixture in each muffin cup, filling almost to the top. Be careful not to overfill to avoid spillage while baking.

7

Bake the Cups

Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown. Keep a close eye on the cups, as oven times can vary. The cups should appear puffy and firm.

8

Cool and Remove

Remove the muffin tin from the oven and let the sausage and egg cups cool for a few minutes before removing them from the tin. Use a spatula or knife to gently loosen the edges, if necessary. Be careful, as the cups and tin will be hot.

Recipe Tips

  • For spicier cups, use hot breakfast sausage or add a dash of red pepper flakes.
  • Substitute turkey sausage or vegetarian crumbles for a lighter or meatless option.
  • Store leftover cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
  • Customize with other vegetables like spinach, mushrooms, or diced tomatoes.
  • Use silicone muffin liners to make removal easier and reduce sticking.

Nutrition Facts (per serving)

Calories

150 kcal

Carbs

3g

Protein

10g

Fat

11g

Fiber

0.5g

Sugar

1g

Sat. Fat

4g

Sodium

280mg

Trans Fat

0g

Cholesterol

200mg

Potassium

100mg

Vitamin A

150%

Vitamin C

5%

Calcium

50%

Iron

1%

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