Sausage egg muffin cups with veggies are fun enough for your weekend breakfast, and fast enough to make ahead for breakfast all week! These baked scrambled eggs are the best full of bites of sausage, cheddar cheese, and veggies for an easy and delicious meal that is fast to make.
This is a great meal wow your family for brunch or breakfast. It's a great dish to meal prep for breakfasts for the week.
On one of the two weekend days, we usually make a breakfast-style brunch at our house. Often it is pancakes or even banana muffins. Sometimes when we have a larger crowd I'll make this yummy sausage potato breakfast casserole, or even a sausage breakfast pizza for fun.
The idea for these delicious baked egg cups came from a trip to Costco.
Often we find ourselves at Costo, if nothing else then to load up on Costco's snacks! We did a loop around and they happened to be sampling mini quiches with a bite of sausage which the kid devoured pretty quickly.
We didn't buy the quiches, but we did end up with two dozen eggs. The kid was still talking about quiche, I decided to make a mini version with baked eggs in muffin tins.
This is a great recipe to use up any leftover bits of vegetable or meat you might have leftover from other dinners. I already had some peppers and onions and a single leftover sausage from making some Italian sausage in the instant pot a day or two before, which was just right for this recipe.
These little sausage egg muffin cups were so good, and it was great prepping a few extra to have breakfast egg muffins all week! They are great for quick breakfasts, lunches or even a snack. This is also a good recipe to make ahead of time when you are hosting people at your house.
Tip: Some people have trouble getting the egg muffins out of the pan. These muffin wells in the pan need to be oiled generously and a small spoon can be used to loosen the edges of the egg. You can also place small squares of parchment paper in the bottom of the pan to help make the egg muffins even easier to release
Absolutely, I pick up bags that are mixed at the store all the time for eggs. You may want to chop them into diced pieces first, but frozen works just fine with this recipe.
Leftover brats, Italian sausage or even chicken sausage is delicious in this recipe. This recipe is great for repurposing leftovers from dinner the night before. You can just as easily use breakfast sausage, either links or patties.
You can also substitute ham, bacon or leave the meat out completely. This recipe is really flexible.
Yes, you can freeze these scrambled egg muffins! Allow the muffins to cool completely before you freeze them. I have found if I don't wait until the eggs are cool, sometimes more moisture can collect in the eggs making them a little soggier. Letting the eggs cool allows more of that steam to escape as they cool.
To freeze the egg muffins, wrap them individually in paper. Freezer paper works best to protect from freezer burn, but I've also used wax or parchment paper if I know I won't be freezing them for a long time.
I then store the eggs in gallon or quart-sized freezer bags. This keeps the eggs from sticking to each other in the freezer, so you can pull out an individual portion.
You can reheat them in the toaster oven (my preferred way!), or even quicker in the microwave in about 20-30 seconds.
We like to split half a banana with these sausage egg muffin cups to round out breakfast. Other fruit like grapes, berries, melon or even citrus like clementines makes a great side.
You could also pair these eggs with any kind of roasted potatoes or sweet potatoes.
I've also taken these eggs and stacked them in between two slices of toast or on a toasted english muffin. This works well for a quick breakfast!
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So what do you think about these sausage egg muffin cups, is it quiche meets the convenience of a busy week? Let me know how you liked it, or any questions you may have about the recipe down in the comments!
The post Sausage Egg Muffin (Easy Breakfast For Make-Ahead!) appeared first on On My Kids Plate.