Egg Muffin Cups With Potato And Sausage
Egg Muffin Cups Recipe
These egg cups are basically mini frittatas. We wanted to make an egg recipe that was so simple. You mix simple ingredients and pop them in the oven for a quick meal. And these are truly simple!
These are great for a quick breakfast, brunch or snack time! For parents, make a huge batch of these egg bites, keep them in the fridge in an airtight container, and then reheat and give them to your kids for breakfast on busy mornings. It is a back-to-school hack you will be thankful for!
This recipe can be adapted to suit various diets, including low-carb or vegetarian.
- Yield: 6 servings
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
Ingredients
The main ingredients for egg muffin cups include eggs, potatoes, sausage, onion, and seasoning.
- Eggs: We love using good quality large organic eggs.
- Potatoes: Boiled and diced russet potatoes work well. You could also use diced baked potatoes.
- Sausage: We used chicken sausage but feel free to use any sausage you have on hand.
- Diced onion: Adds flavor and texture. You can swap it out for onion powder.
- Seasoning: Salt and freshly cracked black pepper make really tasty simple egg muffins. You could also add other kinds of seasoning you like. See some suggestions below.
That’s really all you need to make simple egg muffins. But don’t confuse plain and simple for dumb and boring. These are not boring one bit!
The soft creamy potatoes and the meaty chicken sausage with the eggs are a combo that works wonders for the taste palate. Also, the onion gives them a nice kick, balancing out the flavors beautifully!
For the full list of ingredients with measurements, check out the recipe card below.
Other ways
You can customize these breakfast egg muffins by varying the ingredients you add in.
- Meats: You can swap sausage for bacon or shredded chicken.
- Seasoning: You can add different kinds of seasoning like onion powder, garlic powder, or smoked paprika.
- Cheese: You could also add in some shredded cheese because cheese! Cheddar cheese, mozzarella cheese, feta cheese or goat cheese all work well here. Add cottage cheese for creaminess and more protein!
- Vegetables: You could load them with veggies like spinach, mushrooms, or bell peppers. Dice any vegetables from the fridge and add them in! This is a great recipe to use your favorite veggies.
- Egg Whites: You could make these easy egg muffins with just egg whites. They make a great protein-packed breakfast.
How Long Do Egg Muffin Cups Last?
Egg Muffin Cups will last for up to a week in the fridge. If you freeze them, they could last for up to a month!
How to Freeze Egg Muffins
Let them cool completely, then put them in air-tight freezer-safe bags and place them in the freezer.
Leftovers
Always keep your egg muffins in the fridge or freezer so they remain fresh.
How to Cook Eggs In Muffin Cups
Making Egg Muffin Cups is quite easy. Follow these 5 simple steps:
- Crack eggs into a bowl.
- Season with salt and pepper and beat to combine.
- Add some potatoes, sausage and chopped onion to the eggs, then mix.
- Place egg mixture into greased muffin cups. You can grease the cups with olive oil or nonstick spray.
- Bake at 350 degrees Fahrenheit (or 180 degrees Celsius) until a toothpick inserted in the middle of a muffin cup comes out clean.
Spray the muffin tin with oil so the egg muffin cups can easily be released from the pan after they are baked.
Cook notes
- Fill the muffin cup to 3/4 full to allow room for the egg mixture to rise.
- Egg muffins puff up as they bake and deflate as they cool. This is normal.
- For muffins with a spicy kick, add some crushed pepper flakes or a pinch of cayenne pepper to the egg mixture.
Ingredients
- 6 large eggs
- 1 cup diced boiled potatoes, russet potatoes work well here
- 1 cup chopped chicken sausage
- 2 tablespoons chopped onion
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3-4 sprigs parsley – chopped
- 1/2 teaspoon oil
Method
- Preheat oven to 350 degrees F (180 degrees C). Brush a 6 cup muffin pan with about half a teaspoon of oil.
- Crack eggs into a bowl then add salt and pepper and whisk to combine. Add the potatoes, sausage, and onion. Mix everything to combine.
- Distribute the mixture equally among the 6 muffin cups. Bake in preheated oven for about 25-30 minutes until a toothpick inserted in the middle of an egg muffin comes out clean.
