Easy Egg Muffin Cups: Protein-Packed Breakfast On-the-Go

Scrambled Egg Muffin Cups: A Hearty Breakfast Treat

Egg muffin cups are a game-changer for busy mornings, delivering protein-packed, portable breakfast in every bite.

Recipe Details

• Servings: 12 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Facts (per serving)

• Calories: 143 kcal
• Protein: 10 g
• Fat: 11 g
• Cholesterol: 202 mg
• Sodium: 365 mg

Ingredients

• ½ pound bulk pork sausage
• 8 large eggs
• ¼ cup milk
• ½ cup diced onion
• ½ cup diced bell pepper (red or green)
• ½ cup shredded Cheddar cheese
• Salt and pepper, to taste
• Cooking spray or a little oil

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray.
2. In a skillet over medium heat, cook the pork sausage, breaking it into crumbles, until browned and cooked through. Drain excess fat.
3. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
4. Stir in cooked sausage, diced onion, bell pepper, and Cheddar cheese until evenly combined.
5. Evenly divide the mixture among the muffin cups—about ¼ cup per cup.
6. Bake for 25–30 minutes, or until the eggs are set and the tops are lightly golden.
7. Let the egg muffin cups cool in the pan for 5 minutes before transferring to a wire rack.

Tips & Variations

• Make-ahead magic: Store cooled muffins in an airtight container for up to 4 days or freeze for up to 1 month.
• Veggie boost: Substitute or add spinach, mushrooms, or chopped zucchini for extra color and nutrients.
• Spice it up: Sprinkle in red pepper flakes or chopped jalapeños for a kick.
• Dairy-free: Swap Cheddar for your favorite dairy-free cheese or omit altogether.

Enjoy these delicious egg muffin cups warm or chilled.

Recipe adapted from Allrecipes.