Take the pressure off a busy morning with this simple and scrumptious recipe for make ahead sausage egg cups! An ideal recipe for meal prepping your breakfast all week long.
Why This Recipe Works:
Perfect for Meal Prep: These sausage egg cups are a great way to start your day, especially if you are busy in the morning. When I think of meal prep, I honestly sometimes forget about making an easy breakfast. That is where these come in. With these egg muffins, you can eat something that is good for you and easy to grab and go. Just keep them in your fridge and warm one up each morning in the microwave for ease!
Easy to Make: Trust me when I say that my make ahead sausage egg cups recipe is actually super easy to make! I bake them low and slow in the oven to ensure that the egg doesn’t get rubbery or overcooked. So luckily, the majority of the time that it takes to make these egg cups is actually just spent in the oven.
Delicious: Did I mention that these egg cups are super yummy? The browned sausage along with sautéed bell peppers, onions, and paprika make for a flavorful, filling packed egg cup! Plus, milk is added to make the eggs super fluffy and moist.
- Mixing Bowl
- Muffin Tin
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
This make ahead sausage egg cup recipe uses pantry staples that you probably already have on hand! Here’s what you’ll need:
- Ground Sausage: I used pre-seasoned ground sausage here but you can also use ground pork and season it with some thyme, paprika, oregano, and sage.
- Eggs: The star of the show here! I used whole eggs here.
- Shredded Cheese: You can use any kind of shredded cheese that you have on hand.
- Whole Milk: It is important to use whole milk instead of skim milk or any other liquid to ensure the right about of fat and liquid.
- Red & Green Bell Pepper: I used both red and green bell pepper to pack these with veggies!
- Green Onions: Sliced green onions add lots of flavors here.
- To Season: Paprika Salt & Pepper are all you need to season these egg cups to perfection!
How To Make Sausage Egg Cups:
- Preheat & Prep Sausage: Preheat the oven to 275 F. Grease a muffin tin with nonstick spray (or use a silicone pan). In a large pan, brown the ground sausage over medium high heat. Cook it fully until it’s no longer pink. To the sausage, add the diced peppers and green onions and continue to cook until tender, about 5 minutes. Line a plate with paper towels and transfer the sausage and pepper mixture to the plate and allow to cool a bit.
- Whisk Eggs: To a large mixing bowl, combine the eggs and whisk well to fully break them up. Add in the 1/2 cup of milk and the seasonings and whisk until everything is fully combined. Once the sausage mixture is no longer hot to the touch, you can mix it with the egg mixture and also fold in the shredded cheese and green onions.
- Fill Muffin Tin: Use a large spoon, ladle, or measuring cup to pour the egg mixture into the muffin tin. Fill each space until it is about 3/4 full. I recommend stirring the mixture between pours to evenly distribute the sausage and cheese.
- Bake: Place the muffin tin in the oven and bake low and slow for about 45-50 minutes. The egg cups should puff up, be lightly brown, and no longer have liquid in the center.
- Remove & Serve: Remove the pan from the oven and let the sausage egg cups cool for 30-40 minutes. Run a butter knife around the edge of each egg cup and remove them. Serve warm or place them in an airtight container and store them in the fridge for up to 7 days. Reheat in the microwave for 30-45 seconds and enjoy!
- Don’t substitute the whole milk! The whole milk in this recipe adds the right amount of liquid and fat to the recipe to ensure that the texture is perfect. If you try to use a different liquid instead of whole milk, the texture will change and can make them watery.
- Allow the egg cups to cool before removal. I know you might be eager to dig into these egg cups right away, but allowing them to cool for at least 30 minutes will make getting them out of the pan so much easier! They will have time to fully set and also you won’t burn your hand trying to get them out too soon.
- Customize your breakfast just how you want it! Make these egg cups your own by adding even more veggies like mushrooms and spinach or substituting crumbled bacon for the sausage.
Frequently Asked Questions
The reason these egg cups are baked at such a low temperature is to ensure that the eggs get cooked in the middle before the outside gets too browned. The browned egg is what starts to taste like sulfur and can negatively impact the taste of the egg. Baking egg cups at a low temperature for a longer amount of time is the best way to make deliciously tender and fluffy eggs!
Store your sausage egg cups in the fridge for up to 7 days, or freeze them in an airtight container! To reheat from frozen, microwave them for about one minute or until heated through.
No need for liners in the muffin tin in this recipe. You can simply spray the tin well with non stick spray and they should come out easily!
More Breakfast Recipes To Try:
- Smoked Chorizo & Egg Bagel Boats
- Honey Jalapeño Bacon
- Best Keto Pumpkin Muffins
- Keto Croque Madame
- Stuffed French Toast Casserole
Make Ahead Sausage Egg Cups
- 1/2 lb. Ground Sausage
- 9 Eggs
- 1 3/4 cups Shredded Cheese any type works
- 1/3 cup Whole Milk Do not substitute
- 1/2 Red Pepper diced small
- 1/2 Green Pepper diced small
- 2 Green Onions sliced
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Paprika
- Preheat the oven to 275 F. Grease a muffin tin with nonstick spray (or use a silicone pan).
- In a large pan, begin to brown the ground sausage over medium high heat. Cook it fully until it's no longer pink.
- To the sausage, add the diced peppers and green onions and continue to cook until tender, about 5 minutes.
- Line a plate with paper towel and pour the sausage and pepper mixture onto the plate to drain any excess grease and to cool a bit.
- In a large mixing bowl, combine the eggs and whisk well to fully break them up. Add in the 1/2 cup of milk and the seasonings and whisk until everything is fully combined.
- When the sausage mixture is cool enough (you don't want it to cook the egg) add it into the egg mixture and also fold in the shredded cheese.
- Use a large spoon, ladle, or liquid measuring cup to pour the egg mixture into each muffin tin. Fill each space in the muffin tin until it's about 3/4th's of the way full. I reccomend stirring the mixture between pours to help evenly distribute the sausage and cheese.
- Place the muffin tin into the oven and bake low and slow for about 45-50 minutes. The egg cups should puff up, lightly brown, and no longer have liquid in the center.
- Remove the pan from the oven and let the sausage egg cups cool for 30-40 minutes. Run a butter knife around the edge of each egg cup and remove them.
- Serve warm or place them in an air tight container and store them for up to 7 days. Reheat in the microwave about 30-45 seconds and enjoy.