Scrambled Egg Muffin Cups: A Quick & Easy Recipe
There are breakfast recipes you make once and forget… and then there are recipes that become weekly staples. These Scrambled Egg Muffin Cups fall firmly into the latter category. They’re everything you want in a breakfast: savory, filling, packed with protein, customizable, and—wait for it—portable.
Whether you’re meal prepping for the week, hosting brunch for a crowd, or just trying to avoid the chaos of a hangry morning, these egg muffins have your back. Made with juicy sausage, sharp cheddar, and colorful veggies, each little cup packs serious flavor. Plus, they look adorable on a plate (or in a meal prep container), which is a nice bonus.
Let’s get into what makes these mini frittata-style muffins such a game-changer for your breakfast routine.
Ingredients
Yield: 12 Muffin Cups
- ½ pound bulk pork sausage
- 12 eggs
- ½ cup chopped onion
- ½ cup chopped green bell pepper (or to taste)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded Cheddar cheese
Key Ingredients
Let’s break down what makes these scrambled egg muffin cups so irresistible:
Cheddar Cheese
Not only does cheddar bring that perfect sharp, creamy flavor, but it also creates a melty, golden top layer that’s borderline addictive. If you’re feeling fancy, try using a white aged cheddar for extra bite.
Bell Peppers & Onions
Colorful, crunchy, and naturally sweet, bell peppers and onions do the heavy lifting when it comes to freshness and texture. Green bell pepper adds just the right bitterness to balance the rich sausage.
Eggs
This is the base of your muffin cups, so don’t skimp! A full dozen eggs makes 12 muffins—basically a perfect protein-packed grab-and-go portion.
Seasoning Blend
Salt, black pepper, and garlic powder are the holy trinity of quick breakfast seasoning. Together, they bring warmth and flavor without overpowering the sausage or cheese.
Sausage
Bulk pork sausage gives you that meaty, crave-worthy foundation. Feel free to sub in turkey sausage, spicy chorizo, or even a plant-based crumble if you want to mix things up.
How to Make Scrambled Egg Muffin Cups
Prep Time
15 minutes
Slow Cook time
30 minutes
servings
12
1. Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line it with silicone muffin liners (a reusable, nonstick dream).
2. Cook the Sausage
In a skillet over medium-high heat, cook the pork sausage until browned and crumbly, about 10–15 minutes. Break it up as it cooks to ensure even browning. Drain any excess grease and set aside.
Pro Tip: Use a potato masher in the pan to break the sausage into perfect crumbles!
3. Whisk Your Eggs
In a large mixing bowl, crack all 12 eggs and give them a good whisk. You want the yolks and whites fully combined, light, and slightly frothy.
4. Add Veggies & Seasoning
Mix in the chopped onion, bell pepper, salt, black pepper, and garlic powder. Stir until evenly distributed.
5. Combine with Sausage & Cheese
Add the cooked sausage and shredded cheddar to the egg mixture. Stir everything together until well combined.
6. Fill the Muffin Cups
Evenly spoon the mixture into your prepared muffin tin, filling each cup about ¾ of the way full. The eggs will puff up while baking, so don’t overfill.
7. Bake to Perfection
Bake for 20–25 minutes, or until the tops are golden and a knife inserted into the center comes out clean. Let them cool for a few minutes before removing them from the pan.
8. Serve & Savor
Enjoy warm with hot sauce, avocado slices, or a side of fruit—or pop them in the fridge for meal prep!
Ways to Enjoy Scrambled Egg Muffin Cups
These egg muffin cups are so versatile, you’ll want to make a double batch just for the options.
1. Weekday Breakfast on the Go
Wrap one in a paper towel, microwave for 30–45 seconds, and you’re out the door. It’s like a breakfast burrito, minus the tortilla.
2. Brunch Platter Upgrade
Serve alongside mini pancakes, fruit skewers, and mimosas for an Instagram-worthy brunch spread. These look impressive but require zero brunch-host stress.
3. Post-Workout Snack
High in protein and low in carbs? Your gym self will thank you. Pair one or two muffins with some Greek yogurt or fruit for a balanced post-sweat fuel-up.
4. Kids’ Lunchbox Hero
They’re cute, bite-sized, and delicious even at room temp. Pop one into your kid’s lunchbox with some apple slices and a granola bar.
Kitchen Tools to Make Cooking Scrambled Egg Muffin Cups Easier
If you’re ready to make scrambled egg muffin cups a weekly thing, these tools will be your new BFFs:
| Product | Why You’ll Love It | Link |
| Silicone Muffin Pan | No sticking, no scrubbing, and reusable for life | View on Amazon |
| Mixing Bowl Set with Pour Spouts | Makes transferring your egg mixture into muffin tins mess-free | View on Amazon |
| Potato Masher | Works surprisingly well for breaking up sausage crumbles | View on Amazon |
| Meal Prep Containers | Perfect for storing or freezing your muffins in sets of two or three | View on Amazon |
| Nonstick Spray with Coconut Oil | Adds subtle flavor and helps your muffins pop right out of the pan | View on Amazon |
As an Amazon Associate, I may earn from qualifying purchases—at no extra cost to you.
Tips for Success
Making these once is easy. Making them like a pro every week? That’s where these tips come in.
Storing for the Week
Once cooled, store your egg muffin cups in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Just microwave for 30–45 seconds when you’re ready to eat.
Freezer Friendly Meal Prep
Want to freeze? Wrap each cooled muffin in foil and store in a freezer-safe bag or container. When you’re ready to eat, thaw overnight in the fridge and microwave for 60–90 seconds.
Make It Your Own
- Dairy-free? Swap out the cheese for your favorite plant-based alternative or skip it entirely.
- Veggie overload? Add spinach, mushrooms, or tomatoes.
- Spice it up with jalapeños, red pepper flakes, or hot sauce mixed into the egg base.
FAQs
Final Thoughts
Scrambled egg muffin cups are proof that a busy schedule doesn’t mean boring breakfasts. With minimal effort and a bit of prep, you get 12 golden, protein-packed, cheesy bites that are as convenient as they are crave-worthy. Whether you’re feeding a crowd or just trying to tame the weekday chaos, this recipe delivers every time.
So the next time your breakfast plans look like a sad granola bar and a questionable banana, remember: muffin cups are just 45 minutes away from saving your morning.
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