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Best Easy Make-Ahead Egg and Cheese Muffin Cups

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These fluffy, cheesy egg muffin cups are perfect for busy mornings. Make them ahead and grab them all week for a quick, satisfying breakfast that kids and adults love.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup cooked breakfast sausage, crumbled
  • 1/4 cup chopped bell pepper
  • 2 tablespoons chopped onion (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Non-stick cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare your muffin tin by spraying each cup generously with non-stick cooking spray.
  3. Cook your sausage (if using) in a skillet over medium heat until browned and crumbled, about 5-7 minutes. Drain on paper towels.
  4. Whisk the eggs and milk together with salt and pepper until completely uniform. Let the mixture rest for 5 minutes.
  5. Distribute the cooked sausage, chopped bell pepper, and onion evenly among the 12 muffin cups.
  6. Sprinkle a generous pinch of cheddar and mozzarella over the fillings in each cup.
  7. Give the eggs another quick whisk, then pour the egg mixture into each cup, filling about 3/4 full.
  8. Sprinkle the remaining cheese on top of each cup.
  9. Bake for 18-22 minutes until the edges are golden brown and the centers are set.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for at least 5 more minutes before serving.

Notes

Let the egg mixture rest for 5 minutes before pouring for a fluffier texture. Use freshly shredded cheese for best results. For mini muffin cups, bake for 10-12 minutes. These freeze well for up to 3 months.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, egg cups, breakfast muffins, easy breakfast, freezer-friendly

Find it online: https://willarecipes.com/best-easy-make-ahead-egg-and-cheese-muffin-cups/