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Sausage egg muffins recipe with potatoes and cheese. A delicious yet easy breakfast cup that you can eat on the go and make ahead of time.
I’m not a morning person so breakfast can be a struggle. I love an easy recipe that make for a quick breakfast. These sausage egg muffins are the best for busy mornings. They are filled with sausage, potatoes, onions, bell peppers and cheese and eggs.
This recipe uses simple ingredients and thats often the best way to make a perfect breakfast. What’s so great about this recipe is you really don’t need a recipe at all. You can customize it to your own likes. You can even let kids put their own mix-ins since they are individual muffins. These are basically mini quiches just without the crust.
These sausage egg cups also hold up great for a few days and freeze well. They work well for meal prepping for the week.
Table of Contents
Sausage Egg Muffin Ingredients
- 10 Eggs
- 1/4 Milk
- 12 oz of Browned Breakfast Sausage
- 2 Cups of Frozen Home Fries- I prefer potatoes O’Brien they have frozen onions and bell peppers
- 1/2 Cup of Shredded Cheddar Cheese
- Salt and Pepper
- Red Pepper Flakes (optional)
You will also need a muffin pan and cooking spray.
How to make sausage egg muffins
Preheat oven to 350 F. Grease a standard size muffin pan. I use a nonstick cooking spray.
In each muffin tin cup add a heaping spoonful of home fries. Next layer in cooked sausage.
In a medium sized bowl whisk together eggs, milk, salt and pepper together and then pour egg mixture evenly into each cup. Fill up each cup about 85-90% the egg mixture will expand in the oven.
Sprinkle the top with shredded cheese and bake for 20-25 minutes, or until the egg is cooked through.
Sausage Egg Muffins
Sausage egg muffins a delicious and easy breakfast cup that you can eat on the go and make ahead of time. Filled with potatoes, onions, bell peppers, eggs and cheese.
Ingredients
- 12 oz of Browned Breakfast Sausage
- 2 Cups of Frozen Home Fries- I prefer potatoes O'Brien
- 10 Eggs
- 1/4 Milk
- Salt and Pepper
- Red Pepper Flakes (optional)
- 1/2 Cup of Shredded Cheddar Cheese
Instructions
Preheat oven to 350 F. Spray muffin pan with nonstick cooking spray.
In each muffin tin cup add a heaping spoonful of home fries. Next layer in cooked sausage.
In a medium sized bowl whisk together eggs, milk, red pepper flakes, salt and pepper together. Pour the egg mixture evenly into each cup. Fill up each cup about 85-90%. Top with shredded cheese.
Bake for 20-25 minutes, or until the egg is cooked through.
Leftovers
Have left overs? Store them in an airtight container for up to three days. These reheat great. I will often make them to meal prep for the week. These breakfast egg muffins also freeze well. I like to wrap them individually in plastic wrap and place them in a labeled freezer bag.
I love to serve these with a variety of toppings or dips.
- Ketchup
- Salsa
- Hot Sauce
- Sour Cream
- Green onions or scallions
- Fresh Fruit
- Toast
Additional mix-ins
There are so many variations that work for this recipe. Make it your own by adding different vegetables or meats. Here are some of the different ways I’ve made it in the past.
- Fresh Spinach
- Broccoli
- Mushrooms
- Jalapenos
- Zucchini
- Tomatoes
- Hash browns
- Bacon
- Garlic Powder
- Onion Powder
- Soyrizo
- Ham
- Chorizo
- Turkey Sausage
- Chicken Sausage
- Pork Sausage
- Italian Sausage
- Egg Whites
- Feta
- Goat Cheese
Other easy breakfast recipes
Breakfast is my favorite meal. I rarely skip it and if I do I probably am eating breakfast foods for another meal. Breakfast for dinner happens all the time in my house. Here are some of my tried and true breakfast recipes.
- Lemon Blueberry Muffins
- Hashbrown Casserole
- Breakfast Casserole with Biscuits
- Homemade Poptarts
- Breakfast Pizza
- Overnight French Toast
- Overnight Oats
- Baked Oatmeal
- Chorizo and Eggs Breakfast Casserole
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