Egg Muffin Cups
These freezer-friendly egg muffin cups are a great way to have a quick and easy breakfast for on-the-go or those busy mornings at home!
Servings: 18 mini-muffins
Ingredients
- 1 lb breakfast sausage (or any cooked meat)
- 1 whole onion, diced
- 15 large eggs
- 1 dash salt
- ¼ tsp black pepper
- 1 whole bell pepper, diced
- 1 cup cheese, grated
Instructions
- Preheat oven to 350°F. Spray muffin tin with cooking spray.
- Cook the sausage over medium-high heat until it's almost done.
- Add the onion and cook over low heat, until sausage is cooked and onion is translucent. Remove from heat and set aside to cool.
- Mix together eggs, salt, pepper, and whisk until combined. Add cheese and bell pepper and mix in. Once the sausage is cool, mix it in.
- Spoon into the muffin cups.
- Bake for 10-12 minutes until puffy and just set for mini muffins, or 20-22 minutes for regular muffins.