Go Back
Egg muffin cups in a pan, from Shelf Cooking
Print Recipe
5 from 1 vote

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 mins
Cook Time12 mins
Total Time32 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.