Three sausage egg and cheese muffin cups stacked on a plate.
Print Recipe

Sausage Egg and Cheese Muffin Cups

Try our sausage egg and cheese muffin cups. A deliciously simple breakfast that combines all your morning time favorites into a cute protein packed muffin!
Prep Time10 mins
Cook Time20 mins
Cooling Time5 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast recipes, egg muffin cups, egg muffins, muffin cups, sausage cheese and egg muffin cups, sausage egg and cheese, sausage recipes
Servings: 12 Servings
Calories: 178kcal
Author: Berly's Kitchen

Equipment

Ingredients

  • 12 Large Eggs (beaten, whisked)
  • 1/2 Lb Sausage Links (cooked and cut into bite-sized pieces)
  • 1 Cup Cheddar Cheese (shredded)
  • 1/2 Cup Green Onion (chopped)
  • 1/2 Teaspoon Salt (optional or to taste)
  • 1/4 Teaspoon Black Pepper (optional or to taste)

Instructions

  • Spray a 12-cup muffin pan heavily with cooking spray, and preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, sausage, cheese, onions, salt, and pepper.
  • Pour ⅓ cup of the egg and sausage mixture into each of the greased muffin cups. Place the muffin pan into the oven and cook for 18-22 minutes, or until the eggs are set.
  • Remove the pan from the oven, and allow the egg muffins to cool in the pan for 5 minutes. Carefully run a knife around each muffin to loosen and remove.
  • Serve hot! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one (1) sausage cheese and egg muffin cup. Actual calories will vary. The dish can be stored in your fridge, in a sealed container, for up to three (3) days.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 234mg | Sodium: 357mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
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