Though small in size, these delicious egg muffins pack a flavorful, protein-rich punch. With a savory filling of pork sausage, onions, green peppers and cheese, they are perfect for breakfast or as a snack any time of the day.
When it comes to weekday breakfasts, the quicker, the better, and this egg muffin recipe comes together in less than 30 minutes. Or, if you are a fan of make-ahead meals, these egg muffins are perfect for freezing, and they reheat quickly in the microwave.
Ingredients for Egg Muffins
- Eggs: Whole eggs are ideal, but you can use your favorite liquid egg substitute if you prefer. Avoid using an all egg-white blend, because the texture will end up too spongy.
- Vegetables: Onion and green pepper are featured in this recipe, but nearly any vegetable would work. To prevent soggy egg muffins, saute the vegetables first in a little olive oil. This is especially important if you use spinach or mushrooms, which release a lot of moisture when cooked.
- Pork sausage: The addition of sausage makes these egg cups even more filling. For extra flavor, use a seasoned sausage. You can also sub in chicken, turkey or plant-based sausage for the pork if you prefer, or skip the sausage.
- Cheese: Cheddar cheese adds a layer of flavor. Mozzarella, Swiss and pepper jack are also tasty options.
- Seasonings: Salt, garlic powder and pepper are the main seasonings in these breakfast egg muffins. Dried or fresh herbs would be an easy (and flavorful!) addition.
Directions
Step 1: Cook the sausage
Preheat the oven to 350°F. In a large skillet, cook the sausage over medium heat until no longer pink, breaking it into crumbles. Drain and set aside.
Step 2: Make the egg mixture
In a large bowl, beat the eggs. Add the onion, green pepper, salt, garlic powder and pepper. Stir in the sausage and cheese.
Spoon by 1/3-cupfuls into greased muffin cups.
Step 3: Bake the egg muffins
Bake the egg muffins until a knife inserted in the center comes out clean, 20 to 25 minutes.
Recipe Variations
- Make vegetarian egg muffin cups: Skip the sausage, or replace it with plant-based meat crumbles. Make sure to follow the package instructions for how to cook the crumbles.
- Add some Mediterranean flair: Add 1/4 cup pitted and chopped black or kalamata olives, and substitute crumbled feta or goat cheese for the cheddar.
- Spice it up: To give the egg muffins some heat, stir a pinch of cayenne or crushed red pepper flakes or a dash of hot sauce into the egg mixture.
- Go for Tex-Mex flavor: Replace the pork sausage with chorizo, stir in 2 to 3 teaspoons taco seasoning, and opt for a Mexican-style blend cheese.
How long do egg muffins last?
Store leftover egg muffins in an airtight container in the fridge for up to four to five days.
How to Freeze Egg Muffins
To freeze the egg muffins, let them cool completely. Arrange the egg muffins on a baking sheet lined with waxed paper. Cover, and freeze until firm. Wrap each egg muffin in storage wrap, then transfer to a freezer-safe resealable bag or other container. Store in the freezer for up to three months.
How do you reheat egg muffins?
To reheat the egg muffins, microwave on high for 30 to 60 seconds or until heated through. Reheating from frozen may take up to two minutes. You can also reheat the egg muffins in the oven. Place the muffins on a lightly greased baking sheet, cover loosely with foil and bake in a 350° oven until heated through.
Egg Muffin Tips
Why are my egg muffins watery?
To prevent watery egg muffins, saute the vegetables to remove any excess moisture before adding to the filling.
What can you serve with egg muffins?
While perfect for a grab-and-go breakfast, these egg muffin cups are also ideal to include in a brunch spread with spiced bacon, German pancakes, air-fryer hash browns and tangy poppy seed fruit salad. Or add the egg muffins to a breakfast charcuterie board.
How do you prevent egg muffins from sticking to the tin?
To prevent egg muffins from sticking, be sure to grease each muffin cup generously with butter or cooking spray.
