These Scrambled Egg Muffin Cups are the perfect grab-and-go breakfast! Packed with protein, cheese, and veggies, they’re great for meal prep, low-carb diets, and busy mornings.
Baked in a muffin tin, they’re easy to make, customize, and store—ideal for a quick breakfast or a protein-packed snack.
Why You’ll Love These Egg Muffin Cups
- Quick & easy – Ready in just 35 minutes
- High-protein & keto-friendly – Perfect for low-carb diets
- Customizable – Use your favorite veggies, cheese, and proteins
- Make-ahead meal – Prep in advance and enjoy all week
What Do These Muffins Taste Like?
These egg muffins are light, fluffy, and packed with flavor. The sausage adds a savory, meaty bite, while the cheese melts into the eggs for extra creaminess. The bell peppers and onions give them a fresh, slightly sweet crunch.
Ingredients You’ll Need
- ½ pound bulk sausage (or turkey/chicken sausage)
- 12 eggs
- ½ cup chopped onion
- ½ cup chopped green bell pepper (or to taste)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded Cheddar cheese
Kitchen Tools You’ll Need
- Large skillet (for cooking sausage)
- Mixing bowl
- Muffin tin (12-count)
- Measuring cups & spoons
- Whisk or fork
How to Make Scrambled Egg Muffin Cups
1. Preheat & Prep
- Preheat oven to 350°F (175°C)
- Lightly grease a 12-cup muffin tin or line with muffin liners
2. Cook the Sausage
- Heat a large skillet over medium-high heat
- Add sausage and cook until browned and crumbly (10–15 minutes)
- Drain off any excess grease and set aside
3. Mix the Egg Batter
- In a large mixing bowl, whisk together eggs, onion, bell pepper, salt, pepper, and garlic powder
- Stir in cooked sausage and shredded Cheddar cheese
4. Fill & Bake
- Spoon the egg mixture evenly into the muffin cups (fill about ¾ full)
- Bake for 20–25 minutes, or until a knife inserted in the center comes out clean
5. Serve & Enjoy
- Let cool slightly, then serve warm
- Store leftovers for an easy grab-and-go breakfast throughout the week
Best Ways to Serve Egg Muffins
- With avocado slices – Adds healthy fats and creaminess
- With bacon or sausage – Extra protein for a hearty breakfast
- With a side salad – A light, balanced meal
- On an English muffin – Turns them into a breakfast sandwich
Pro Tips for Perfect Egg Muffins
- Use silicone muffin cups – They prevent sticking and make cleanup easier
- Don’t overfill the muffin tin – Eggs expand as they cook
- Let them cool slightly – This helps them firm up before removing
- For extra fluffiness – Add ¼ cup milk or heavy cream to the egg mixture
How to Store & Reheat
- Refrigeration: Store in an airtight container for up to 4 days
- Freezing: Wrap muffins individually and freeze for up to 3 months
- Reheating: Microwave for 30 seconds, or bake at 300°F (150°C) for 5 minutes
Variations & Customizations
- Vegetarian Egg Muffins – Omit sausage and add spinach, mushrooms, or tomatoes
- Cheesy Egg Muffins – Mix in Parmesan, mozzarella, or feta
- Spicy Version – Add chopped jalapeños or a dash of hot sauce
- Dairy-Free Option – Use nutritional yeast instead of cheese
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes! Use 16 egg whites instead of 12 whole eggs
Can I make these ahead of time?
Absolutely! These muffins store well in the fridge or freezer for easy meal prep
Why did my egg muffins deflate?
Egg muffins puff up while baking and settle as they cool. This is normal
How can I prevent sticking?
Use silicone muffin cups or generously grease the pan with oil or butter
Final Thoughts
These Scrambled Egg Muffin Cups are a meal-prep favorite—packed with protein, cheese, and veggies, they make busy mornings easier! Whether you eat them fresh, refrigerated, or frozen, they’re a delicious, healthy way to start your day.
Tried this recipe? Share your photos on Pinterest and leave a review!
More Easy Breakfast Recipes to Try
- Fluffy Banana Pancakes
- Overnight Oats with Chia Seeds
- Cheesy Breakfast Casserole
Start your morning the easy way with these delicious, protein-packed egg muffins!