Make Ahead Sausage Egg Cups

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.

Course Breakfast

Cuisine American

Keyword Make ahead sausage egg cups, sausage egg bites

Prep Time 15

Cook Time 50

Servings

Calories 160kcal

Author Bon Appeteach

Equipment

Muffin Tin

Ingredients

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

Instructions

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.

Notes

Freeze egg cups by placing them individually onto a baking tray with parchment paper and into the freezer for an hour. Once set, remove them from the tray and keep them in a freezer safe bag until you would like to enjoy them.

Nutrition