Description
Fluffy Scrambled Egg Muffin Cups made with beef breakfast sausage, vegetables, and smooth Cheddar cheese for an easy meal prep breakfast.
Ingredients
½ pound beef breakfast sausage such as Johnsonville All Beef or Swaggerty Beef Sausage Crumbles
12 large eggs
½ cup chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese from Cabot or Tillamook
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a muffin tin or line with paper cups.
2. Heat a skillet over medium high heat, cook the beef sausage until browned, then drain.
3. Whisk the eggs in a large bowl until smooth.
4. Add the onion, bell pepper, salt, pepper, and garlic powder and mix well.
5. Stir in the cooked sausage and shredded Cheddar cheese.
6. Divide the mixture evenly into the muffin cups.
7. Bake for 20 to 25 minutes or until fully set.
8. Cool slightly before removing from the muffin tin and serve warm.
Notes
Finely chopping the vegetables ensures even cooking and balanced flavor.
Avoid overbaking to keep the muffins soft and fluffy.
Silicone muffin liners help prevent sticking.
These freeze well and reheat quickly for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American