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!
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time32 minutes mins
Course: Breakfast
Cuisine: American
Keyword: batch cooking, easy, freezer, make-ahead
Servings: 18 mini-muffins
- 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
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.