Description
These scrambled egg muffin cups are a grab-and-go breakfast dream — protein-packed, veggie-filled, and perfectly cheesy. Great for meal prep, brunch spreads, or a fast, hot breakfast with zero fuss and full flavor.
Ingredients
½ lb bulk pork sausage
12 large eggs
½ cup chopped onion
½ cup chopped green bell pepper (or to taste)
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
½ cup shredded Cheddar cheese
Instructions
Preheat Oven: to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
Cook Sausage: In a skillet over medium heat, cook sausage until browned. Drain excess grease.
Whisk Eggs: In a bowl, whisk eggs with salt, pepper, and garlic powder. Stir in onion, bell pepper, sausage, and cheese.
Fill Muffin Tin: Pour egg mixture evenly into muffin cups, filling each about ¾ full.
Bake: 18–20 minutes, until eggs are set and tops are slightly golden.
Cool & Serve: Let cool a few minutes before removing from tin. Serve warm or store in fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 20 min
- Category: breakfast
Nutrition
- Fat: 10g
- Carbohydrates: 1g
- Fiber: <1g
- Protein: 9g