Sausage Egg and Cheese Muffins

Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!

If breakfast is your jam, or you love breakfast for dinner, check out these Banana Bread Muffins, Instant Pot Hard Boiled Eggs, and Spring Egg Cups!

Make Ahead Sausage Egg Cups

These egg cups are so easy to have in the fridge to rewarm for a weekday breakfast. I like to serve these alongside fresh fruit. 

This is also a very popular dinner option at our house. I can make the egg cups on the weekend and keep them in the fridge until a busy night. Then I just pop them in the oven or microwave and serve them with some fruit and probably some premade waffles (like Eggo- not ones I premade!).

These Breakfast Egg Muffins are a Perfect Breakfast for Weekend Guests!

These egg cups also make an easy breakfast to have PREpared for weekend house guests. Pair it with some fresh fruit, store bought pastries, and coffee and breakfast is already ready!

For a full version of meal planning for weekend guests, check out this post on Easy Meal Ideas for Weekend House Guests.

Ingredients

• Breakfast Sausage – A classic breakfast sausage brings instant seasoning to these egg cups. Look for a raw breakfast-style sausage (not links) so it browns and crumbles and blends evenly through the eggs. We love Jimmy Dean bulk sausage.
• Olive Oil – Just a little oil helps the sausage and veggies cook evenly without sticking. If your sausage is especially lean, this becomes even more important.
• Green onions add a mild onion flavor without overpowering the eggs. Use both the white and light green parts.
• Spinach gives these egg cups color and a little veggie boost. It wilts down dramatically, so don't be surprised by how much you start with versus how little ends up in the pan.
• Fresh basil brings a light herby flavor that makes these egg cups so fresh tasting.
• Eggs are the structure of the whole recipe. Whisk them well to fully combine the whites and yolks so the cups bake up tender instead of streaky.
• Half & half makes the egg cups soft and custardy instead of spongy. This is the secret to that rich, coffee-shop style egg bite texture.
• Freshly grated parmesan melts more smoothly.

How to Make Sausage Egg Muffins

1. Start by preheating your oven to 350 degrees. Prep a 12 cup muffin tin with baking spray or olive oil.
2. In a skillet over medium heat brown the ground breakfast sausage until it is cooked through and crumbled. If you have excess grease in the pan, drain that before moving on.
3. Add the fresh spinach and onions to the pan and saute until the spinach is wilted and the onions are softened, about 5 minutes. Remove from the heat, stir in the chopped basil, and let the mixture cool for a few minutes.

4. Meanwhile in a large bowl whisk together the eggs, half and half, salt, and pepper.
5. Divide the sausage mixture evenly into your prepared muffin tin(s), filling each one half way. You will have enough for 12-24 cups, depending on how large your muffin tin(s) are.

6. Pour enough egg mixture over each cup, filling it almost to the top.
7. Sprinkle each cup with a generous portion of parmesan cheese.

8. Bake for 15-18 minutes until the cheese is bubbly and they are cooked through.
9. Let the sausage egg cups cool for about 5 minutes before removing them from the muffin tin.
10. Run a knife around the outside edge of each cup and they will lift right out of the pan!

Variations

Southwest-style is a great way to give these egg cups a little kick. Swap the breakfast sausage for spicy sausage or chorizo, trade the basil for fresh cilantro, and stir in some finely diced red bell pepper. Instead of parmesan, a pepper jack or cheddar-jack blend fits the flavor profile really well.

Ham and Swiss works beautifully. Use finely diced ham in place of the sausage, skip the basil, and whisk a little Dijon mustard into the eggs. Swiss or Gruyère melts nicely and keeps the flavor soft and savory.

Bacon Cheddar is always delish. Replace the sausage with cooked, crumbled bacon, drop the basil, and use sharp cheddar instead of parmesan. The green onions and spinach still work well, then sprinkle a little bacon on top before baking.

Italian-style spin works naturally with this recipe. Mild Italian sausage is an easy swap, and the spinach and basil can stay. A pinch of red pepper flakes adds a kick of heat, and using a mix of parmesan and mozzarella makes the cups extra melty. Finely chopped sun-dried tomatoes, patted dry, add big flavor too!

Making These Breakfast Egg Cups Kid Friendly

I know some kids can be weird about spinach, or green things in general. To make a non-green, kid-friendly version just set some sausage aside before adding the spinach to the skillet. Then you can assemble a few cups with just egg and sausage.

Now you are a breakfast hero and everyone is happy. Until you serve them strawberries when they wanted blueberries and they melt into a puddle on the floor. #momlife

How to Store Breakfast Egg Cups

Once baked, let the egg cups cool completely so steam doesn't get trapped (that's what causes soggy bottoms). Store them in an airtight container in the refrigerator for up to 4 days. If you're stacking them, slip a paper towel between layers to absorb excess moisture.

For longer storage, these freeze beautifully. Arrange the cooled egg cups on a baking sheet and freeze until solid, then transfer to a freezer bag or container. This keeps them from sticking together and makes it easy to grab just one or two at a time. They'll keep well in the freezer for about 2 months.

To reheat from the fridge, a short burst in the microwave works well, cover lightly so they heat through without drying out. From frozen, microwave straight from the freezer or let them thaw overnight in the fridge first for more even reheating.

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Originally posted March 2017 – Photos & copy updated March 2020