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–+ servings

Scrambled Egg Muffin Cups

These egg muffins, packed with flavorful pork sausage, onion, bell pepper, and Cheddar cheese are hearty and filling. Perfect for brunch!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  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.
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