These egg muffins are totally customizable, too. You can mix in whatever veggies or cheese you have on hand, so it’s great for using up leftovers. Plus, they’re super kid-friendly and easy to prep ahead, making mornings just a bit smoother.
Why Breakfast Egg Muffins are so good:
- Easier than making eggs on the stovetop: There’s no need for stirring or watching the eggs to make sure they cook properly—just bake them in the oven in a muffin tin and forget about them until the timer goes off!
- Great for meal prep: These baked eggs cups are individually sized, making them ideal for meal prepping on-the-go breakfasts and snacks. Perfect for busy weeks!
- Packed with protein: Thanks to the eggs and cheese, each serving (2 egg cups) provides 14 grams of protein! Start your morning with this nutrient-dense breakfast to support your energy throughout the day.
How to make Breakfast Egg Muffins
Ingredients
- 1/2 pound bulk pork sausage
- 12 large eggs
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain.
- In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
- Spoon by 1/3 cupful’s into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
For even better muffins consider adding:
- Baby Spinach: Adds color, texture, and a boost of nutrients. You can use kale or even chopped broccoli if that’s what you have on hand.
- Red Bell Peppers: For a bit of sweetness and crunch. Feel free to swap in any color bell pepper or even diced tomatoes.
- Mushrooms: Diced mushrooms add an earthy flavor and blend well with the eggs. Just be sure to cook them first to release any excess moisture.
- Diced Tomatoes: Fresh tomatoes add juiciness and a bit of tang, which is especially nice in combination with the cheese. I do recommend only adding tomatoes, though, if you are eating them the same day, as the moisture content is pretty high.
