These easy and delicious Sausage Egg Muffins are made with just a few simple ingredients: red bell peppers, sausage, onions, cheese, eggs, and half-and-half. They are so easy to make and come together in just about 30 minutes!
These sausage egg muffins are also make-ahead friendly. This is great because they are super convenient for those busy mornings. They also freeze really well if you want to make a big batch and have them readily available whenever you get those breakfast cravings.
I love how easy, convenient, and delicious these red pepper and sausage egg muffins are. Let me show you how to make them!
There are mornings I feel like making a stunning breakfast spread, but most days, I really just want something quick and simple, whether it’s a 10-minute breakfast or something that I can quickly microwave and eat. Last weekend, it was more like the latter. I grabbed two of my frozen sausage egg muffins, popped them in the microwave oven and…ta-da, breakfast was served!
I swear, these red pepper sausage egg muffins, or “egg cups” as my husband calls them, are so simple, yet so sooo delicious!
They take only about 30 minutes to make, and can be made ahead or even frozen for later. It takes less than 2 minutes to heat up in the microwave, and you don’t even need to thaw them. Seriously, it’s the perfect breakfast for those lazy mornings!
In fact, I always keep a few in the freezer because, in all honesty, I feel lazy almost every weekend!
Let me show you how to make them!
You only need a few simple ingredients for this super easy sausage egg muffins recipe!
In fact, you may have all or most of these ingredients at home already. Most often, this is the kind of recipe that I make whenever I feel like it because, 9 out of 10 times, I will have all the ingredients I need in my fridge.
Here’s what you need:
- Breakfast sausage: I like to use regular breakfast sausage. Casings removed since you need need to crumble it. You could also use turkey or chicken sausage, if you prefer.
- Yellow onion: Cook the onions along with the sausage. This adds tons of flavor!
- Red bell pepper: For color and flavor.
- Shredded cheese: I use cheddar cheese.
- Half-and-half or heavy cream: To add a bit of richness to the egg mixture.
- Salt and pepper
- Oil spray for the muffin pan
That’s it! Only a few ingredients.
You can also mix it up or customize the ingredients to your liking. For example, you can use other types of sausage, such as turkey or chicken sausage. Or you could add any other veggies you want! Sometimes I like to add spinach. It’s so good!
Per usual, you can find the specific ingredient quantities in the recipe card below.
So Easy To Make
I swear, these sausage egg muffins are one of the easiest breakfasts ever. It takes very little prep and only a few ingredients.
The process is really straightforward and simple, and you can even prep many of the ingredients ahead (more info under the “Make It Ahead” section below).
To give you a top level idea, this is how the sausage egg muffins are made:
- Cook the sausage and onions: This process not only cooks the sausage, but also adds so much flavor. Feel free to add your favorite spices too!
- Prepare the egg mixture: Whisk eggs with half-and-half, salt, and pepper.
- Evenly fill the muffin pan with the sausage and onion mixture, diced red bell peppers, cheese, and the egg mixture. Remember to grease the pan first! Also, make sure they are about a little bit over ¾ through.
- Bake at 350 degrees F for about 20 minutes until puffed up and cooked through.
They will deflate a little bit as they cool. That’s totally fine.
As always, instruction details are included in the recipe card below!
Make It Ahead
These easy sausage egg muffins can be prepared ahead of time and refrigerated in an airtight container for up to 3 days. To reheat, microwave for 1-2 minutes until heated through.
Alternatively, you could also pre-cook the sausage and onions, and dice the red bell pepper in advance. On the day you’re ready to bake, simply divide up the pre-made sausage filling into a greased muffin tin along with the peppers and cheese. Quickly beat the eggs with the half-and-half and seasonings, and fill the muffin cups. Bake and enjoy!
These red pepper and sausage egg muffins are freezer friendly! It’s probably my favorite thing about them.
Simply bake the egg muffins from start to finish and allow them to cool completely. Freeze them in freezer-friendly bags or containers.
To reheat them, simply microwave for about 1 minute or so (no need to thaw) until fully reheated. It’s that easy!
I hope you like these egg muffins as much as I do. I love how flavorful they are.
I also love how convenient they are. I often make a large batch and freeze them for later. Reheating them takes about 1 or 2 minutes, and there is no need to thaw them in advance. They are also make-ahead friendly and reheat really well.
Thank you for stopping by! Also, check out these other easy breakfast recipes:
Tips for Success
- Fill the muffin pan a little bit over ¾ of the way through. This will allow the eggs room to expand without spilling all over.
- Freeze these egg muffins for later! Bake the egg muffins and let them cool completely. Then store them in freezer-friendly bags or containers for up to 2 months. To reheat, simply microwave them (no need to thaw) for about 1 minute or so, or until the egg muffins are reheated throughout.
Red Pepper and Sausage Egg Muffins
- 8 large eggs
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup half-and-half or heavy cream
- ½ cup finely diced yellow onions
- 12 oz breakfast sausage, casings removed
- ¾ cup shredded cheddar cheese
- Half of a red bell pepper, diced - (about ½ cup)
- Oil spray for pan
- Preheat oven to 350 degrees F. Note: you will need a standard 12-muffin pan.
- In a skillet over medium heat, cook the onions and sausage, crumbling the sausage into small pieces, until fully cooked through. Set aside. Note: the sausage should release some fat naturally, but if needed, you can add some oil to the skillet too.
- In a bowl, vigorously whisk the eggs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, and ½ cup heavy cream until fully combined. Set aside.
- Lightly spray a standard 12-muffin pan with oil spray. Evenly divide up the diced red bell peppers, the sausage and onion mixture, and the cheese in the muffin pan. Fill them with the egg mixture a little bit over ¾ of the way through. This will allow the egg some room to expand without spilling all over.
- Bake at 350 degrees F for 20-22 minutes, or until cooked through. Let cool slightly and serve. Enjoy! Note: They will deflate a bit as they cool down.
- Special equipment: 12-muffin pan, whisk, mixing bowls.
- Make ahead: These egg muffins can be made ahead, from start to finish. Store them in the fridge for up to 3 days. Reheat in the microwave oven.
- Ingredient pre-ahead: you can also prepare some of the ingredients in advance to save time. For example, the sausage and onions can be pre-cooked up to 2 days in advance. The bell peppers can be diced in advance. I’d recommend whisking the eggs the same day.
- Freezing instructions: Bake the sausage egg muffins and let them cool completely. Freeze in freezer-friendly bags or containers for up to 2 months. To reheat, microwave them for about 1 minute or so, or until heated throughout (no need to thaw).