These delicious egg muffins are easy to make and a great make-ahead breakfast option! You can make them ahead of time and reheat for a quick breakfast on the go!

Easy and Delicious Breakfast Egg Muffins

If you’re short on time in the mornings but still want a more substantial breakfast, egg muffins are a great option! You can make them ahead of time, re-heat them quickly, and they are packed with protein and veggies to keep you full!

These egg muffin cups are made with a simple mix of breakfast sausage, veggies, and flavorful seasonings. Prep a batch on Sunday night, store them in the fridge, and then reheat them in the oven or microwave throughout the week for a super easy breakfast that everyone will love.

egg muffin ingredients

Egg Muffin Ingredients

Eggs: you’ll eight large eggs to make these muffin cups.

Coconut Milk: a little coconut milk helps to make the egg mixture nice and creamy.

Green Onion: we’re adding some fresh green onion to the egg mixture for extra flavor.

Seasoning: you’ll need salt, pepper, and a bit of garlic powder to season the eggs.

Hot Sauce: for just a little spice and flavor, we’re using a generous dash of hot sauce.

Breakfast Sausage: feel free to use whatever breakfast sausage you prefer. I love to use ground chicken breakfast sausage but pork will work, too!

Veggies: these egg muffin cups are loaded with fresh veggies like sweet potatoes, yellow onion, and bell pepper.

Avocado Oil Spray: this helps to keep the egg muffins from sticking to the pan while baking.

sausage and veggie mixture

Helpful Kitchen Tools

Mixing Bowl: you want to choose a large enough mixing bowl that will accommodate all of the eggs and give you space to whisk everything together.

Whisk: the easiest way to get all of those eggs well whisked and combined with the other egg mixture ingredients is to use a large whisk.

Large Skillet: big a large enough skillet to hold all of the sausage and veggies for the egg muffins.

Measuring Cups and Spoons: you’ll need one-half and one-fourth cup measures as well as teaspoon measures.

Muffin Pan: you’ll need a 12-cup muffin pan for this recipe.

egg mixture

Ingredient Substitutions

  • Coconut Milk – you can substitute regular dairy milk or another dairy-free milk in these egg muffins if you prefer. Plain, unsweetened almond milk would work well!
  • Veggies – feel free to get creative with the veggies in these muffin cups! you can add in some chopped spinach, diced tomato, or swap some of the bell pepper for diced mushrooms if you like.
  • Hot Sauce – swap the hot sauce in these egg muffins for buffalo sauce instead!
  • Breakfast Sausage – need to keep these muffins vegetarian? you can swap the traditional breakfast sausage for a plant-based version, chopped mushrooms, or just leave it out.

egg muffin cups before baking

How to Make Egg Muffins Cups

Step One: Start by preheating your oven to 350 degrees.

Step Two: Whisk the eggs, coconut milk, green onion, salt, pepper, garlic powder, and hot sauce in a large mixing bowl until well combined.

Step Three: Heat a large skillet over medium heat. Once hot, add the ground sausage and brown. Breaking it up as it cooks.

Step Four: Once the sausage has started to brown, add the diced sweet potatoes. Cook for 4-6 minutes until the sweet potatoes start to become tender.

Step Five: Next, add the diced onion and diced bell peppers to the skillet. Cook for 3-4 minutes until the veggies start to become tender. Remove the skillet form the heat.

Step Six: Grease your muffin tin with avocado oil spray to prevent any sticking. Divide the sausage mixture evenly among the greased muffin cups.⠀

Step Seven: Pour the whisked egg mixture into the muffin wells evenly over the sausage mixture until 3/4s of the way full.

Step Eight: Bake the egg muffins at 350 degrees for 18-25 minutes or until the egg is set and no longer runny.

egg muffins on plates

Tips and Tricks

  • Spray or line the muffin tin – this helps to prevent the egg cups from sticking.
  • Don’t overfill the muffin wells – You want to fill them 3/4s of the way full to ensure they don’t overflow.
  • Add a little cheese – you can add a sprinkle of sharp cheddar cheese on top of each muffin cup if you like.
  • Make a double batch – this recipe makes 12 cups but you can easily double the recipe for a larger batch!

egg muffins on tray

How to Store and Reheat

Store: store the egg muffin cups in an air-tight storage container in the fridge for 3-5 days.

Reheat: you can reheat these muffin cups in the microwave or in the oven. If using the microwave – microwave the egg muffins for 30 seconds at a time until warmed through. If you prefer you can reheat the muffin cups in a warm oven (330-350 degrees) wrapped in foil until warmed through.

egg muffins on platter

More Delicious Breakfast Recipes

I hope you give these Egg Muffin Cups a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
egg muffins on plates

Egg Muffins

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: breakfast
  • Method: stovetop & baking
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: breakfast
  • Method: stovetop & baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Egg Mixture

  • 8 eggs
  • 1/2 cup full fat coconut milk
  • 1/4 cup sliced green onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon hot sauce

For the Filling

  • 1/2 pound ground breakfast sausage
  • 1/4 cup small diced sweet potatoes
  • 1/4 cup finely diced yellow onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • avocado oil spray, for greasing muffin pan

Method

  1. Preheat oven to 350 degrees.
  2. Make the egg mixture: Whisk the eggs, coconut milk, green onion, salt, pepper, garlic powder, and hot sauce in a large mixing bowl until well combined.
  3. Heat a large skillet over medium heat. Once hot, add the ground sausage and brown. Breaking it up as it cooks.
  4. Once the sausage has started to brown, add the diced sweet potatoes. Cook for 4-6 minutes until the sweet potatoes start to become tender.
  5. Next, add the diced onion and diced bell peppers to the skillet. Cook for 3-4 minutes until the veggies start to become tender. Remove the skillet form the heat.
  6. Grease your muffin tin with avocado oil spray to prevent any sticking. Divide the sausage mixture evenly among the greased muffin cups.⠀
  7. Pour the whisked egg mixture into the muffin wells evenly over the sausage mixture until 3/4s of the way full.
  8. Bake the egg muffins at 350 degrees for 18-25 minutes or until the egg is set and no longer runny.

Keywords:

egg muffins, egg muffin cups, egg muffin recipe, breakfast egg muffins, how to make egg muffins

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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3 Comments

  1. These egg muffins are super tasty! I used what I had on hand (oat milk instead of coconut milk and jalapeno instead of green bell pepper) and they turned out great. We’ll be eating them all week! I may need some deeper muffin tins though because they were pretty full even though I omitted the sweet potatoes. Thanks so much for the great recipe!

    1. Natalie Perkins (ATHT) says:

      You’re welcome, Tess! I’m glad you were able to make this recipe work for you!

  2. Quick and easy recipe and the inspiration was just what I needed to meal prep breakfast for my busy mornings during the week. Thank you!