If you’re looking for a quick, cozy breakfast that packs in flavor and protein, this Sausage and Egg Breakfast Cups Recipe is a total game-changer. Perfect for busy mornings or a leisurely weekend brunch, these little cups are not only delicious but super easy to make ahead. I love how they come out golden and fluffy, with a savory hit of sausage in every bite.
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In the Kitchen
What makes this Sausage and Egg Breakfast Cups Recipe such a winner is how effortlessly it brings classic breakfast flavors together in a neat, portable package. I always appreciate dishes that are both satisfying and streamlined, especially when mornings are hectic. These cups deliver every time.
- Juicy and Tender Every Time: The combination of eggs and milk creates a wonderfully soft texture that isn’t rubbery but delicate and moist.
- Golden, Satisfying Finish: Baking them just right ensures a toasty, lightly crisp top that makes these breakfast cups even more inviting.
- Simple Ingredients, Big Impact: Using cooked sausage, sharp cheddar, and green onions means every bite bursts with flavor, no complicated prep needed.
- Weeknight to Weekend Ready: Whether you’re prepping for busy weekdays or hosting a relaxed brunch, these cups fit both occasions perfectly.
Ingredients at a Glance
For a standout Sausage and Egg Breakfast Cups Recipe, I always focus on fresh eggs and quality sausage. When your ingredients shine, the whole dish sings. Don’t skip on good cheese and fresh green onions either — they bring essential layers of flavor.
- Large eggs: Look for fresh, preferably local eggs for the best flavor and texture.
- Milk: Whole milk works best to keep the eggs creamy and soft.
- Cooked breakfast sausage: Choose your favorite flavorful sausage, cooked and crumbled ahead of time.
- Cheddar cheese: Sharp or mild, shredded fresh cheese melts beautifully in these cups.
- Green onions: Adds a mild, fresh bite — be sure to trim and chop finely.
- Salt and black pepper: Season simply but thoughtfully to enhance every taste.
- Non-stick cooking spray: Prevents sticking and helps with easy cleanup.
Heads-Up: Exact measurements and detailed steps are in the printable recipe card at the bottom, so you won’t miss a thing.
How to Make Sausage and Egg Breakfast Cups Recipe
Step 1 — Prepare Your Muffin Tin and Oven
First things first, preheat your oven to 375°F (190°C). While it’s warming up, spray a standard 12-cup muffin tin generously with non-stick cooking spray. This step is crucial because no one wants their handiwork stuck fast — you’ll find the cups pop out smoothly with a little prep.
Step 2 — Whisk the Egg Mixture
In a large bowl, crack in your 6 large eggs and add ¼ cup of milk. Whisk them together until the mixture is uniform and a bit frothy — this signals fluffy eggs ahead. Then stir in ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. I always whisk a bit longer than I think I need, as it helps the cups come out lighter and smoother.
Step 3 — Layer Sausage, Cheese, and Green Onions
Divide your cooked and crumbled sausage evenly among the muffin cups — about ½ cup total, so roughly a tablespoon per cup. Next, sprinkle ½ cup of shredded cheddar on top of the sausage, followed by a scattering of finely chopped green onions (about ¼ cup). This layering helps build pockets of flavor in every bite.
Step 4 — Pour in the Egg Mixture and Bake
Slowly pour the egg mixture over the layered ingredients in each muffin cup, filling to about three-quarters full. You don’t want to overfill, or the mixture may spill over during baking. Place the tray in the oven and bake for 15 to 20 minutes. You’ll know they’re done when the eggs are set and the tops turn a lovely golden brown. Test by gently shaking the pan; if the centers jiggle, they need a few more minutes.
Step 5 — Cool and Serve
Once baked, let the cups cool in the muffin tin for about 5 minutes. This resting helps them firm up and makes them easier to remove. Use a butter knife or small spatula around the edges if they stick. These cups are fantastic warm but also hold up if you want to store them for later.
Things to Remember
With this Sausage and Egg Breakfast Cups Recipe, precision and patience pay off. I’ve found that little details like oven temperature and letting the cups cool just right make all the difference in texture and ease of serving.
- Doneness Cue: The eggs should be set but not dry. The tops will be golden but not burnt.
- Temperature Trick: An oven thermometer helps ensure your oven isn’t running too hot or cool — this recipe is forgiving but bakes best at 375°F.
- Make-Ahead Move: Prepare the cups a day ahead and refrigerate; reheat gently before serving for stress-free breakfasts.
- Common Pitfall: Overfilling muffin cups spills egg mixture and causes uneven cooking. Stick to ¾ full for best results.
Ways to Serve It
Finishing Touches
I like to add a sprinkle of fresh herbs like chives or parsley just before serving to brighten the rich sausage flavor. A light drizzle of hot sauce or a dollop of sour cream can turn these cups into a truly indulgent meal. If you’re feeling extra, some sliced avocado on the side adds creamy contrast that pairs wonderfully.
Plays Well With
These breakfast cups go hand in hand with fresh fruit salad or a lightly dressed spinach salad for balance. Toasted English muffins or crusty bread also complement the savory flavors and add satisfying crunch to your plate.
Simple Plating Upgrades
For a quick upgrade, serve the Sausage and Egg Breakfast Cups Recipe in a rustic basket lined with a colorful cloth napkin and garnish with extra green onion tops. On weekends, a small ramekin of homemade salsa adds festive color and bright acidity that really elevates the experience.
Make-Ahead & Keeping Fresh
Storing Leftovers
Leftover sausage and egg cups store best in an airtight container in the fridge for up to 4 days. When you open the container, you’ll notice they stay tender but firm nicely. Just keep them covered tightly so they don’t dry out or pick up fridge smells.
Freezing Tips
These cups freeze beautifully! Wrap each one individually in plastic wrap, then place in a freezer-safe bag or container. They keep well for up to 2 months. To thaw, move them to the fridge overnight. The texture stays just as tasty as fresh if reheated gently.
Reheating Sausage and Egg Breakfast Cups Recipe Without Drying Out
Microwave on medium power, covered loosely with a damp paper towel, for 30-45 seconds to avoid drying. Alternatively, reheat in a 325°F oven for 8-10 minutes covered with foil to lock in moisture. An air fryer at 350°F for 5 minutes is also a great way to crisp the edges gently while reheating thoroughly.
Frequently Asked Questions
Absolutely! Turkey or chicken sausage will work just fine and will reduce the fat content slightly. Just make sure it’s cooked thoroughly before adding it to the cups.
You can substitute the sausage with cooked veggies like bell peppers, mushrooms, or spinach. Adding a sprinkle of your favorite cheese will help keep things flavorful.
Definitely! Mozzarella, pepper jack, or feta can add lovely twists. Feel free to add herbs, diced tomatoes, or even a pinch of smoked paprika for extra depth.
You can bake the mixture in a small baking dish and then cut into portions, but muffin tins give the best individual cup shape and even cooking.
Final Thoughts
I still remember the first time I made this Sausage and Egg Breakfast Cups Recipe — it was a chilly Sunday morning, and I wanted something hearty but fuss-free. The kids and I loved how easily they fit in little hands, and the leftovers made weekday mornings so smooth. Once you master this base, you can switch up fillings endlessly. Enjoy making it your own and savor that perfectly golden, protein-packed start to your day!
PrintFull Printable Recipe
Sausage and Egg Breakfast Cups Recipe
These Sausage and Egg Breakfast Cups are a delicious and convenient way to enjoy a protein-packed breakfast. Made with fluffy eggs, savory cooked sausage, sharp cheddar cheese, and fresh green onions, these cups are perfect for busy mornings or meal prepping. Baked to golden perfection in a muffin tin, they are easy to serve and great for on-the-go eating.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Fillings
- ½ cup cooked breakfast sausage, crumbled
- ½ cup shredded Cheddar cheese
- ¼ cup chopped green onions
Other
- Non-stick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Lightly spray a muffin tin with non-stick cooking spray to ensure the breakfast cups do not stick.
- Mix Eggs: In a large bowl, whisk together the 6 large eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon ground black pepper until well combined and slightly frothy.
- Add Fillings: Evenly distribute the cooked crumbled breakfast sausage, shredded Cheddar cheese, and chopped green onions among the prepared muffin cups.
- Combine and Fill: Pour the egg mixture over the sausage, cheese, and green onions in each muffin cup, filling about three-quarters full to allow room for the eggs to expand while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes until the eggs are fully set and the tops are golden brown and slightly puffed.
- Cool and Serve: Remove from the oven and let the breakfast cups cool slightly before carefully removing them from the muffin tin. Serve warm for best flavor and texture.
Notes
- Use cooked breakfast sausage to save time; turkey sausage can be substituted for a leaner option.
- Make ahead and refrigerate or freeze for quick reheating in the morning.
- Add vegetables like diced bell peppers or spinach for extra nutrition and flavor.
- Non-stick spray helps prevent sticking; alternatively, lightly grease with butter or oil.
- Ensure the egg mixture fills the cups no more than ¾ full to prevent overflow during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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