Mini egg muffins may just be the cutest, and most delicious, breakfast ever! Filled with sausage, cheddar and hash browns, this easy breakfast recipe will have everyone jumping out of bed!
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Mornings are crazy for us, especially during the school year, so I’m all about the easy breakfast ideas! From healthy banana bread to homemade blueberry syrup, my only requirement is that it has to be worth waking up for!
That’s why these mini egg muffins are one of my favorite breakfast recipes, especially for those busy mornings! They’re a great idea for a quick morning snack, a family breakfast or even a delicious recipe for a brunch.
I also love these as an easy make ahead breakfast. Whip up a batch when you have some free time, freeze them, then pop ’em in the microwave for a quick breakfast on the go.
How To Make Mini Egg Muffins
Also known as muffin tin eggs, I like to use my mini muffin pan for these types of egg recipes. However, you can use the larger size muffin tins if you prefer (you’ll just have to double the ingredients and cook a little longer).
To get started, preheat oven and spray a mini muffin tin with nonstick cooking spray (or use a nonstick muffin pan). Brown the sausage in a large skillet over medium heat. I use spicy sausage but mild works too, depending on your preference.
Set the sausage aside and use the small amount of grease still left in the pan to saute the chopped onions.
Divide the hash browns equally into each section of the muffin tin.
Mix the eggs, milk, sausage, onions and cheddar cheese in a large bowl.
Add a little salt and black pepper, then mix the ingredients and divide egg mixture evenly among the muffin tins.
Cook on the middle rack at 350 for 20 minutes. If you have any cheese or sausage left over, sprinkle a little more on top. You can also garnish these with parsley.
These looked SO good that it was hard to wait for them to cool. Leave them in the muffin tin for about 5 minutes, then cool on a cooling rack for a couple minutes more.
*Tip: If you’re serving these to small children, break them in half first. Sometimes the middle can still be pretty hot and you don’t want them to find that out after they’ve bitten into it.
Now it’s breakfast time. Serve with fresh fruit and orange juice and your family will be begging for this breakfast every single day!
These were so delish that I’ll probably even double the recipe next time. This recipe makes 12 mini muffins but once my hubby and I were done, there weren’t many left!
Once school is back in session, I’m pretty sure these muffin tin eggs are going to be my go-to easy recipe!
Can you freeze mini egg muffins?
Yes! That’s what makes them so great for a quick breakfast. Let them cool completely, then wrap each muffin in foil or plastic wrap. Place in a plastic storage bag and freeze for up to two months.
For the best results, let these thaw in the refrigerator overnight, then reheat in the microwave for about 45 seconds. If you’re really hungry but forgot to let them thaw, no worries! Just give them a little extra time in the microwave.
What other ingredients can you use?
One of the great things about these breakfast egg cups is that there are so many different ways to make it. Have leftover veggies in the fridge? This is a great way to use them up! Check these mini muffins with bacon and potatoes or try some of these other ideas…
- Crispy bacon
- Sweet potato
- Green onion
- Green pepper
- Red pepper
- Baby spinach
- Diced tomato
- Mozzarella cheese
- Parmesan cheese
- Feta cheese
- 3 large eggs
- 2 tbsp milk
- 1/4 cup frozen hash browns
- 1/3 cup spicy sausage
- 1/3 cup white onion , chopped
- 1/3 cup shredded cheddar (sharp)
- Salt & pepper to taste
- Additional cheese, sausage & parsley for garnish (optional)
- Preheat oven to 350
- Spray a mini muffin tin with cooking spray.
- Brown sausage on stovetop.
- Set sausage aside and use the grease in pan (there should only be a small amount) to saute the onions
- Fill muffin tins evenly with hash browns
- In a small bowl, combine eggs and milk.
- Add sausage, onion, cheddar, salt and pepper.
- Spoon over the hash browns already in muffin tins.
- Bake at 350 for 20 minutes.
- Garnish with extra cheese, sausage and chopped parsley (optional)
- Freeze leftovers for an easy breakfast any day of the week!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 173mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
What would you put in your breakfast egg muffins?
More Breakfast Recipes
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