These hearty egg cups are a delicious, individually sized breakfast that’s perfect for busy mornings. Italian-style sausage and scrambled eggs are topped with cheese and baked in a biscuit crust for a satisfying grab-and-go meal.
If you’re not usually a breakfast person, these egg muffin cups might change your mind. The recipe pairs the classic flavors of sausage, eggs, and cheese in an easy format: biscuit dough pressed into a muffin tin creates a cup to hold the eggs and sausage. They’re simple to make, portable, and great for meal prep.
Recipe Ingredients
This recipe is flexible and easy to customize. The basic ingredients below make a simple template you can adapt.
- Biscuit dough: One large can (10-count) refrigerated biscuits.
- Olive oil: For sautéing the sausage.
- Sausage: Ground Italian pork sausage is used here; breakfast sausage, turkey, or beef work well too.
- Eggs: Large eggs, lightly beaten.
- Salt and pepper: To taste.
- Cheddar cheese: Shredded cheddar or any melting cheese you prefer.
- Parsley: Finely chopped, for garnish (optional).
How to Make Breakfast Egg Cups
These sausage egg muffin cups come together quickly and can be served fresh or made ahead and reheated. They’re like mini frittatas baked inside a biscuit crust.
- Preheat and prepare: Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray. Flatten each biscuit and press it into a muffin well to form a cup that covers the bottom and sides.
- Cook the sausage and eggs: Heat olive oil in a skillet over medium-high heat. Add the ground sausage and cook until browned, breaking it into small pieces. Pour in the beaten eggs, season with salt and pepper, and cook, stirring, until the eggs are just scrambled. Remove from heat.
- Assemble: Spoon the sausage-and-egg mixture evenly into each biscuit cup. Sprinkle shredded cheddar on top.
- Bake: Bake the egg cups for about 15 minutes, until the biscuits are golden and fully cooked.
- Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm.
Recipe Tips
- Muffin liners: Use silicone or paper liners for easier cleanup; lightly spray liners with oil if needed.
- Meat variations: Swap sausage for crispy bacon bits, cooked ground turkey, or seasoned ground beef.
- Vegetarian options: Replace meat with sautéed vegetables such as bell peppers, onions, mushrooms, or broccoli, or use a plant-based sausage alternative.
Serving Ideas
These egg muffin cups are great on their own for a portable breakfast. For a brunch spread, pair them with sweet muffins, pancakes, or baked bacon for a complete meal.
Make-Ahead Instructions
These egg cups freeze well. Freeze them in a single layer on a tray until firm, then transfer to freezer bags and store for 1–2 months. Thaw overnight in the refrigerator before reheating.
How to Store and Reheat Leftovers
Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30–60 seconds, until heated through.
More Easy Breakfast Recipes
- Blueberry Apple Baked Oatmeal
- Eggs Benedict Casserole
- Sheet Pan Pancakes
- Crispy Oven Baked Bacon
Breakfast Egg Cups
Ingredients
- 1 can (10 count) refrigerated biscuits
- 1 tablespoon olive oil
- ½ pound ground Italian pork sausage
- 3 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350˚F.
- Spray a 12-cup muffin tin with cooking spray.
- Flatten each biscuit and press into each muffin cup, covering the bottom and sides to form a cup. Set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add the pork sausage and cook 3–5 minutes, breaking it into crumbles, until fully browned.
- Pour in the beaten eggs, season with salt and pepper, and cook, stirring, about 1 minute until just scrambled. Remove from heat.
- Spoon the sausage-and-egg mixture into each biscuit cup and top with shredded cheese.
- Bake for 15 minutes, until the biscuits are cooked through.
- Remove from oven, garnish with parsley, and serve.
Nutrition
| Calories: 133kcal
| Protein: 6g
| Fat: 12g
Nutritional information is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
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