Breakfast Sausage Muffin Cups

Francine Lizotte


Stop worry about anyone skipping breakfast... just bring them alone with you! These flavorful muffin cups can be make ahead, reheat or freeze to enjoy later on... how convenient!


★★★★★ 1 vote

6 servings
10 Min
30 Min


  • 2 large
    green onions, finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 2 large
    mushrooms, washed, finely sliced and quartered
  • 6 large
    organic free-run eggs, beaten
  • 5-6 dash(es)
    hot sauce, such as cholula®
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 pinch
    ground himalayan sea salt
  • 1 lb
    breakfast italian pork sausage
  • 1 1/2 c
    aged cheddar cheese, grated

How to Make Breakfast Sausage Muffin Cups


  1. Preheat oven to 400ºF and spray 6, 12 or 24-size muffin cups; set aside.
  2. In a skillet over medium heat, cook sausage and breaking down into small pieces. Half way thru cooking (about 3 minutes), add red pepper and mushrooms; sauté for 2 minutes. Add green onions and sauté until sausage is cooked, another 2 minutes. Remove from the heat and drain pork mixture into a colander.
  3. In a large measuring cup, add beaten eggs, hot sauce, black pepper and salt; whisk to combine.
  4. In a large bowl, combine sausage mixture, egg mixture and grated cheese; stir until very blended. Divide mixture into muffin cups and transfer to the preheated oven. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean.
  5. To view this recipe on YouTube, click on this link >>>>

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