Breakfast Sausage Baked Egg Cups

Advanced preparation makes this a great breakfast on the run. Make these and pop them in your freezer for those busy mornings.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 egg cups


  • 6 breakfast sausages casings removed
  • 1 tbsp olive oil
  • 12 eggs
  • 1/4 cup milk
  • 1 medium onion diced fine
  • 1 cup cheddar cheese grated
  • fresh ground pepper


  1. Preheat oven to 350 degrees. Grease a 12-cup muffin pan.

  2. Remove the sausage from the casings. In a pan on medium heat, add 1 tbsp olive oil and the sausage. Cook the sausage until no longer pink. About 5 minutes. Remove the pan from the heat, and drain the grease from the sausage.

  3. In a large bowl, whisk together the eggs and the milk. Mix in the onion, cheddar cheese, sausage and pepper.

  4. Pour the egg mixture into the greased muffin tins and bake for 20-25 minutes, until the muffins are set. Let them rest for 5 minutes, and remove while they are still warm. Let them cool on a plate before refrigerating.

Recipe Notes

These will keep in the fridge for 2-3 days. They freeze very well. Pull them out of the freezer and reheat in the microwave for 25-30 seconds. Great for breakfast on the run!