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Cozy Make-Ahead Egg and Cheese Breakfast Muffin Cups

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These egg and cheese breakfast muffin cups are cozy, easy, and perfect for busy mornings. They feature golden, slightly crispy edges with gooey melted cheese pockets, making them a delicious grab-and-go breakfast option.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup cooked breakfast sausage, crumbled
  • 1/4 cup bell pepper, finely diced
  • 2 tablespoons green onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional but recommended)
  • Non-stick cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Spray your 12-cup muffin tin generously with non-stick cooking spray.
  2. Cook your sausage (if using raw). In a small skillet over medium heat, cook 1/2 cup of breakfast sausage, breaking it up with a spatula as it browns. This takes about 5-7 minutes. Once cooked, set it aside to cool slightly. If you are using pre-cooked sausage or bacon, just crumble or chop it now.
  3. Prep your vegetables. Dice 1/4 cup of bell pepper into tiny pieces—about the size of a pea. Slice 2 tablespoons of green onion. Set them aside.
  4. Whisk the eggs. In a large mixing bowl, crack 8 large eggs. Add 1/4 cup of whole milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg. Whisk gently until the yolks and whites are just combined. You want a uniform mixture, but don’t over-whisk—too much air can make the muffins puff up and then deflate.
  5. Add the mix-ins. Stir in the crumbled sausage, diced bell pepper, sliced green onion, and 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup of cheese for topping. Stir until everything is evenly distributed.
  6. Fill the muffin cups. Using a ladle or a measuring cup with a spout, divide the egg mixture evenly among the 12 muffin cups. Fill each cup about 3/4 full—they will puff up slightly as they bake. Top each cup with a pinch of the reserved cheese.
  7. Bake. Place the muffin tin in the preheated oven and bake for 15-18 minutes. You will know they are done when the edges are golden brown and the centers are set but still slightly jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
  8. Cool and remove. Let the muffin cups cool in the pan for 5 minutes. This is important—they need that time to set up. Then, run a small silicone spatula or butter knife around the edges of each cup to loosen them. Gently lift them out and transfer to a cooling rack.
  9. Serve or store. Enjoy them warm, or let them cool completely before storing. The texture is best when they are fresh, but they reheat beautifully.

Notes

For the best texture, avoid over-mixing the eggs. A few streaks of white are fine. Use room-temperature ingredients for even cooking. Grease the pan well to prevent sticking. Let the muffins rest in the pan for 5 minutes before removing. These taste even better the next day as flavors meld together.

Nutrition

Keywords: egg muffins, breakfast cups, make-ahead breakfast, egg and cheese muffins, grab-and-go breakfast

Find it online: https://lolaspoon.com/cozy-make-ahead-egg-and-cheese-breakfast-muffin-cups/