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I’ve been trying out different quick and easy breakfast ideas lately, and yesterday, I whipped up a batch of these savory sausage and egg cups for the family. Made with eggs, cheese, peppers and sausage and cooked in a muffin tin, they’re perfect for breakfast on the go.
We were in a breakfast rut, and that definitely had to change. We usually had sausage and egg breakfast sandwiches on Saturday and pancakes or French toast on Sunday.
And in the fall, we basically had pumpkin muffins, although I shouldn’t complain because that’s the only time we really have them. Plus, they’re so good!
But this year, I’m really making an attempt to try new things. About a week ago, I made some ham and egg cups in a muffin tin with leftover ham, and they were so good that I wanted to try making them with sausage, instead.
Personally, I liked the sausage version much better, and so did the kids. The Hubs is such a die-hard ham fan that he prefers these muffins with ham, but even he thinks the sausage version is pretty decent.
You basically scramble up some eggs, and then you add crumbled breakfast sausage, chopped bell peppers, seasoning and mozzarella cheese. Pour the mix into a muffin tin, bake, and in about 20 minutes, breakfast is served.
Cheesy Sausage and Egg Cups
Ingredients
- 12 eggs
- 1 cup cooked crumbled breakfast sausage
- ½ cup shredded mozzarella cheese
- ½ cup diced orange bell peppers
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- ½ teaspoon Italian seasoning
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, scramble the eggs, and add the mozzarella cheese, bell peppers, sausage, ground pepper, salt and Italian seasoning.
- Pour mixture into greased, 12-cup muffin tin.
- Bake for about 20 minutes or until toothpick inserted in center comes out clean.
- Add the Parmesan cheese to the tops of the muffins, and remove from oven.
- Garnish with fresh basil, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We had these cheesy sausage and egg cups for breakfast along with a simple fruit salad, but if you’re rushed, just skip the salad, and you’re good to go. You can also heat these up during the week in the microwave, and they’re just as good.
The Hubs likes to eat one on the way to work, and I’ll sometimes have one for a snack — yum!
Happy munching!
Sharing At
The Scoop, Delicious Dishes, Wow Us Wednesday, Weekend Potluck, TT&J, Inspiration Monday
Anyone by any chance sub out cheddar for the mozzarella?
Yes, we use cheddar, as well.
Hmm, I don’t see the nutrition breakdown listed — where is it posted?
These are in the oven now-can’t wait to try them! Is there a nutrition breakdown for these?
Hi Nat. I just updated the recipe to include the nutrition info. Hope this helps! 🙂
I love the Italian seasons for your Egg Cups, these look great especially for a crowd. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks really good! I would love to have you share this on my linky party -What’s for Dinner!
Thanks for the invite! I’ll be over later. 🙂
These look like the perfect way to wake up breakfast and try something new! We often get into a rut, too. We have our go-to breakfasts each day of the week and I’m hard-pressed to stray from it. But this is just the nudge I needed to rotate something new into the menu – can’t wait to try it!
I know what you mean – It’s so hard to break out of the breakfast rut! I hope you like them. 🙂