Breakfast Sausage & Egg Muffin Cups


Breakfast Sausage & Egg Muffin Cups

A delicious egg bite full of your favorite breakfast items.
Course Breakfast
Cuisine American
Author Catherine’s Plates


  • 12 count muffin tin
  • medium skillet


  • 1 lb jimmy dean uncooked breakfast sausage
  • 1/2 – 1 cup diced vegetables (diced bell peppers, onions, and other favorites)
  • 1 TBS butter or cooking oil
  • 1/2 cup shredded cheddar cheese
  • 10 large eggs
  • 1/4 cup heavy cream or milk
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3-4 green onions sliced


  • Preheat oven to 350 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
  • Heat butter or oil in a medium skillet. Add breakfast sausage and veggies. Cook until sausage is no longer pink and vegetables are tender.
  • Place 2 TBS of sausage & veggie mix into each prepared muffin cup. Sprinkle 1 TBS of cheese over sausage and veggies in each muffin cup.
  • Crack 10 large eggs into a large bowl. Add milk, paprika, garlic powder, onion powder, salt & pepper. Whisk until well combined. Pour egg mixture into each muffin cup about 3/4 of the way full. (Do not over fill.) Top with green onion slices.
  • Place muffin tin onto a large sheet pan (this will prevent any spillage into oven) . Place into preheated oven and bake for 15-20 minutes until eggs are set. Insert a toothpick into center of egg muffin to test for doneness. If it comes out clean, pull them out of oven or leave them in a few minutes longer.
  • Remove egg muffins from muffin tin right away so they don't stick. Serve and enjoy.