Servings: 12 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Batter
- 1 lb breakfast sausage (can substitute with turkey or chicken sausage for a leaner option)
- 6 large eggs, whisked
- 2 cups shredded cheese (cheddar or pepper jack for a spicy version)
- 1 tsp salt (adjust to taste)
- ½ tsp pepper (adjust to taste)
Equipment
- Muffin tin (12-cup)
Instructions
-
Preheat & prepare
Preheat your oven to 375°F (190°C) and grease a muffin tin. -
Cook the sausage
In a skillet over medium heat, cook the sausage for 5–7 minutes, breaking it up with a spoon, until browned and fully cooked. -
Prepare the egg mixture
In a large bowl, whisk the eggs and stir in the shredded cheese, salt, and pepper. -
Combine
Fold the cooked sausage into the egg mixture, making sure everything is evenly distributed. -
Fill the muffin cups
Spoon the mixture into the muffin cups, filling each about ¾ full. -
Bake
Bake for 18–20 minutes, or until the cups are golden brown and set in the middle. -
Cool & serve
Let the cups cool for a few minutes before serving. Enjoy!
Additional Notes
- Customize: Add diced vegetables (e.g., bell peppers, onions) or hot sauce for extra flavor.
- Meal Prep: These sausage, egg, and cheese cups can be made ahead and stored in the fridge for up to 3 days. Reheat in the microwave for a quick breakfast.
Variations
- Low-Carb: Use a low-carb cheese blend and skip the muffin tin for a baked casserole-style version.
- Vegetarian: Swap the sausage for veggie crumbles or sautéed mushrooms and spinach.
- Cheese Options: Try using a blend of mozzarella and Parmesan for a cheesy twist.
Nutritional Information (Approx. per cup)
- Calories: 200 kcal
- Protein: 12g
- Carbohydrates: 2g
- Fat: 15g
- Saturated Fat: 5g
- Sugar: 1g
- Cholesterol: 200mg
- Sodium: 300mg
- Potassium: 150mg
- Vitamin A: 500IU
- Calcium: 200mg
- Iron: 1mg
