If you’re looking for a breakfast that’s as satisfying as it is simple, you’ve got to try this Sausage and Egg Breakfast Cups Recipe. Perfect for busy mornings or a weekend brunch, these little cups are packed with savory sausage, fluffy eggs, and melty cheese all baked right in a muffin tin. You’ll notice how convenient they are to make ahead and how perfectly portable they become for grabbing on the go.
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Why You’ll Love This Sausage and Egg Breakfast Cups Recipe
This recipe balances convenience, taste, and texture—ideal whether you’re feeding a crew or prepping lunches ahead for the week.
- Texture you want: Soft, creamy eggs with just enough crispness on top.
- Flavor that pops: Savory sausage combined with sharp cheddar and fresh green onions.
- Everyday ingredients: You likely have them in your fridge or pantry right now.
- Works for any night: Make it for breakfast, brunch, or even a casual dinner.
Ingredient Spotlight
The key to winning at this Sausage and Egg Breakfast Cups Recipe is picking great quality ingredients that complement each other. Using fresh eggs and sharp cheese makes all the difference, while the sausage brings that hearty, comforting flavor.
- Eggs: Fresh large eggs provide the fluff and structure—look for farm-fresh if possible.
- Breakfast sausage: Pre-cooked and crumbled so it integrates into the cups with ease.
- Cheddar cheese: Sharp for more bite, shredded to melt quickly and perfectly throughout.
Seasonality & Sourcing
Eggs and sausage are available year-round, but grass-fed or organic options can really elevate these breakfast cups. In spring and summer, feel free to swap green onions for fresh herbs like chives or parsley to brighten the dish. For budget-friendly choices, look for sales on bulk breakfast sausage or local farm eggs at farmers’ markets—I’ve often found that picking seasonal and local products makes this simple recipe shine even more.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C). This temperature hits the sweet spot for baking eggs without drying them out. Next, spray a standard 12-cup muffin tin liberally with non-stick cooking spray—this is crucial to avoid those frustrating sticky edges. I once skipped this step, and the cups stubbornly clung to the pan, turning removal into a fussy mess you want to avoid.
Step 2 — Cook & Build Flavor
In a large bowl, whisk together the eggs, milk, salt, and black pepper until you have a smooth, consistent mixture. Divide the cooked crumbled sausage, shredded cheese, and chopped green onions evenly among each muffin cup. Then gently pour the egg mixture on top, filling each cup about three-quarters full. Pop the tray in the oven and bake for about 15-20 minutes. You’ll want to watch for the eggs to set and for the tops to turn a toasty golden brown. If you check too early and they’re underdone, give them a few more minutes. If overdone, try slightly reducing bake time next round for more tender results.
Step 3 — Finish & Rest
Once out of the oven, let the sausage and egg breakfast cups rest for 5 minutes in the tin. This resting time lets the eggs finish setting and makes removal easier without breaking apart. When I rush this step, the cups sometimes crumble, so patience really pays off here. Serve them warm for the most comforting bite, or cool them completely before storing if you’re saving some for later.
Troubleshooting Sausage and Egg Breakfast Cups Recipe
Got dry breakfast cups? Try adding a splash more milk or cream next time for extra moisture. If the flavor is a bit flat, a little extra salt or a pinch of smoked paprika will add dimension. Feeling soggy? Be sure sausage is well-drained and avoid overfilling cups—too much egg mixture causes excess moisture. Finally, if your cups stick to the pan, a thorough spray or even some parchment liners shaped to fit can save the day.
Pro Tips
Over the years I’ve learned that balancing the eggs-to-liquid ratio makes all the difference in texture, and using a good non-stick spray is a must for loosening these cups seamlessly.
- Heat control: Keep your oven steady at 375°F to avoid rubbery eggs.
- Timing window: Start checking at 15 minutes and watch closely for the golden color.
- Make-ahead move: These cups freeze beautifully—thaw overnight in the fridge before reheating.
- Avoid this pitfall: Don’t skip draining the sausage if it’s greasy; excess fat leads to soggy cups.
Variations & Substitutions
Want to mix things up? Swap breakfast sausage for turkey or chicken sausage if you want something leaner, or go vegetarian with sautéed mushrooms and spinach. You can also switch cheddar for pepper jack or Swiss to change the flavor profile. Milk can be replaced with half-and-half or heavy cream for a richer bite, and adding herbs like thyme or rosemary brings in fresh aroma that pairs wonderfully with the savory sausage.
Great Debates
One classic debate I often hear about is whether to use butter or oil for greasing the muffin tin. While butter offers richness and flavor, I personally prefer a good non-stick spray for ease and clean release without extra calories. Some also wonder if whisking the eggs by hand or using a mixer matters—honestly, I find a thorough hand whisking just as effective and keeps cleanup simpler.
Make-Ahead, Storage & Freezing
After baking, allow the Sausage and Egg Breakfast Cups Recipe to cool completely, then store them in an airtight container. They keep well in the fridge for about 4 days—perfect for a grab-and-go breakfast. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer-safe bag or container. To reheat, just microwave them for 30-60 seconds until warm throughout. This method keeps them moist, not rubbery.
Yield & Conversions
This recipe makes 12 breakfast cups, ideal for a family or meal prep. Want to double it? Just use two muffin tins or cook in two batches. Halving the recipe works well too—adjust bake time by a minute or two as smaller batches may cook faster. For metric lovers: 6 large eggs equal about 300 grams, and ½ cup shredded cheese is roughly 60 grams.
Serving Ideas & Pairings
These sausage and egg cups pair beautifully with simple sides like fresh fruit salad, a handful of cherry tomatoes, or crispy toast slices. For extra indulgence, drizzle with a bit of hot sauce or a dollop of sour cream. A light green salad or avocado slices add freshness on the side if you’re serving this for brunch or a light dinner.
FAQs
It's best to use cooked and crumbled sausage to ensure it’s fully cooked and to avoid excess grease. If using raw sausage, pre-cook it thoroughly before adding to the muffin tin.
Absolutely! You can bake them in advance, refrigerate for up to 4 days, or freeze portions for up to 2 months. Reheat in the microwave or oven.
Try using a mini casserole dish or small ramekins, adjusting cooking time accordingly, or make a frittata in a skillet and cut it into squares as a breakfast cup alternative.
Yes! For a dairy-free version, omit cheese or use a plant-based dairy alternative that melts well to keep the texture creamy and satisfying.
Notes, Tools & Special Equipment
A standard 12-cup muffin tin is a must for evenly sized breakfast cups. Use a reliable non-stick cooking spray for easy release, and a medium mixing bowl alongside a whisk. While a kitchen thermometer isn’t necessary, an oven thermometer can help maintain a precise 375°F temperature to get perfect bakes. No special tools needed beyond these basics—making this recipe accessible to every home cook.
PrintPrintable Recipe 📖
Sausage and Egg Breakfast Cups Recipe
Sausage and Egg Breakfast Cups are a convenient and delicious way to enjoy a protein-packed breakfast. These savory cups combine fluffy eggs, cooked breakfast sausage, shredded cheddar cheese, and fresh green onions, baked to golden perfection in a muffin tin. Perfect for meal prep or a quick morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
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 the oven: Set your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray to prevent sticking.
- Mix the eggs: In a large bowl, whisk together the eggs, milk, salt, and ground black pepper until well combined and slightly frothy.
- Add fillings to muffin cups: Evenly distribute the crumbled cooked sausage, shredded cheddar cheese, and chopped green onions into each muffin cup.
- Pour egg mixture: Carefully pour the prepared egg mixture over the sausage, cheese, and green onions in each muffin cup, filling about three-quarters full.
- Bake the cups: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the eggs are fully set and the tops turn golden brown.
- Cool and serve: Remove from the oven and let the breakfast cups cool slightly before gently removing them from the muffin tin. Serve warm for best flavor.
Notes
- For a lower-fat option, substitute milk with unsweetened almond milk and use turkey sausage.
- Feel free to add other vegetables such as diced bell peppers or mushrooms for added nutrition and flavor.
- These cups can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Make sure to spray the muffin tin well to avoid sticking and to aid in easy removal.
- Use a toothpick to check doneness; it should come out clean when eggs are fully cooked.
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