Breakfast Egg Muffins

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

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.

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.

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.

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.

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!

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.

More Delicious Breakfast Recipes

• Sausage Breakfast Burritos
• High Protein Breakfast Sandwiches
• Sweet Potato Breakfast Tacos
• Sausage Breakfast Casserole
• Spinach Bacon Quiche
• Broccoli Cheddar Quiche
• sausage veggie quiche
• Peanut Butter Banana Overnight Oats
• How to Cook Bacon in the Oven
• Blueberry Baked Oatmeal
• Creamy Mixed Berry Smoothie

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! 

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