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Cheesy Sausage and Mushroom Breakfast Egg Cups
When mornings feel like a race against the clock, these savory mini frittatas are exactly what you need. They're baked in a muffin tin with browned sausage, earthy mushrooms, sweet bell peppers, and plenty of melted cheese. The customizable egg base lets you pack a nourishing, protein-rich meal into a completely portable format. You'll love how the fresh herbs cut through the richness of the cheddar, making the fluffy eggs incredibly satisfying.
Equipment
- Oven
- Muffin tin
- Skillet
- Stovetop
Ingredients
- 8 large eggs (see Tips & Tricks)
- ½ cup (120ml) whole milk or half-and-half
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 8 ounces (225g) ground breakfast sausage
- ½ cup (90g) diced bell pepper (any color)
- ½ cup (55g) diced mushrooms (any variety)
- ¼ cup (38g) diced onion (any color) or green onions (white and green parts)
- 2 tablespoons finely chopped fresh herbs such as basil, thyme, or chives
- ¾ cup (75g) shredded or crumbled cheese such as cheddar, feta, or pepper jack
Instructions
- 1Preheat the oven to 350°F and lightly coat a 12-cup nonstick muffin pan with cooking spray. Don't skip the spray, or the eggs will stick stubbornly to the pan.
- 2Combine the eggs, milk, salt, garlic powder, and black pepper in a large bowl, whisking until completely smooth.
- 3Melt 1 tablespoon of butter in a large skillet over medium-high heat, then add the ground breakfast sausage, breaking the meat apart with a spoon as it cooks.
- 4Stir the sausage continuously until it becomes browned and crisp, which takes about 5 to 8 minutes.
- 5Stir the bell pepper, mushrooms, and onion into the skillet along with the remaining 2 tablespoons of butter. Cook for about 5 minutes until the vegetables soften, then remove from the heat and mix in the fresh herbs.
- 6Pour about a quarter cup of the egg mixture into each prepared muffin cup, then distribute the cooked sausage and vegetable mixture evenly and top with the shredded cheese.
- 7Bake the muffin pan for 20 minutes until the eggs set in the center and the edges turn lightly brown.
- 8Allow the egg cups to cool in the pan for a few minutes before taking them out. The brief resting time helps them firm up so they won't fall apart when removed.
Notes
- Storage: Store cooled egg cups in an airtight container in the refrigerator for up to 5 days, or freeze in a sealed bag for up to 1 month.
- Reheat: Defrost frozen cups in the microwave on high for 30 to 60 seconds, or thaw in the fridge overnight before microwaving for 1 to 2 minutes until steaming.
- Swap: Replace the sausage with an equal amount of vegan sausage, chopped bacon, or diced ham.
- Variation: Go meatless by adding 1 cup of chopped vegetables like spinach, kale, summer squash, or cherry tomatoes.
- Tip: Chop up leftover roasted vegetables from previous meals to use as a quick filling.