Description
Easy baked egg cups with chicken sausage and cheese make a quick, protein-packed breakfast or snack that’s perfect for busy mornings.
Ingredients
- 6 large eggs
- ½ cup cooked chicken sausage, diced
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup diced bell pepper (any color)
- 2 tablespoons finely chopped onion
- 1 tablespoon milk
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with cooking spray or oil.
- Whisk eggs with milk, garlic powder, oregano, salt, and pepper in a large bowl until well combined.
- Stir in chicken sausage, cheese, bell pepper, and onion.
- Pour the mixture evenly into the prepared muffin cups.
- Bake for 18-22 minutes until the egg cups are set and lightly golden on top.
- Let cool for a few minutes before removing from the muffin tin.
- Serve warm or store in the refrigerator for easy grab-and-go breakfasts.
Notes
- Swap chicken sausage for turkey sausage or diced cooked chicken breast.
- Use your favorite cheese like pepper jack, Swiss, or feta.
- Add spinach, mushrooms, or tomatoes for extra veggies.
- Season with smoked paprika or chili flakes for a spicy kick.
- Use egg whites or a mix of whole eggs and egg whites for lighter cups.
- Grease muffin cups well for easy removal.
- Do not overfill cups to prevent spilling during baking.
- Prepare ahead and reheat quickly in the microwave or oven.
- Store egg cups in an airtight container in the refrigerator for up to 4 days.
- Reheat individually in the microwave for 30-45 seconds or in a preheated 325°F oven for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American