Baked Cheesy Egg Cups with Sausage Bell Peppers and Potatoes
Hearty breakfast muffin cups packed with seasoned ground Italian sausage, tender microwave potatoes, colorful bell peppers, and fluffy scrambled eggs baked to perfection. These protein-rich portable breakfasts offer savory herb flavors and satisfying textures ideal for busy mornings, meal prep, or weekend brunch gatherings. The combination of pre-cooked potatoes and one-bowl egg mixture makes preparation quick while delivering a complete breakfast in convenient individual portions that reheat beautifully throughout the week.
Ingredients
Instructions
- 1
Preheat oven and spray muffin tin with cooking spray
- 2
Cook potatoes according to package directions, removing seasoning pack
- 3
Heat skillet over medium-high heat and cook sausage, breaking into bite-sized pieces
- 4
Add diced bell peppers to sausage and cook until softened
- 5
Slice cooked potatoes in half and divide evenly between muffin cups
- 6
Top each cup with sausage and pepper mixture
- 7
Whisk eggs with water, salt and pepper in large bowl
- 8
Pour egg mixture into each muffin cup, filling three-quarters full
- 9
Bake until eggs are set
- 10
Serve warm or refrigerate
Tips
Remove the seasoning pack from potatoes to control sodium levels and avoid overpowering the egg mixture.
Fill muffin cups only three-quarters full to prevent overflow during baking as eggs will puff slightly.
Let egg cups cool for 2-3 minutes before removing from tin to prevent breaking apart.
Good to Know
Refrigerate for up to 5 days in airtight container
Can be made 3 days ahead and reheated in microwave for 30-45 seconds
Serve warm from oven or reheated from refrigerator
Common Mistakes
Avoid overfilling muffin cups to prevent overflow during baking
Remove seasoning pack from potatoes to control salt levels
Cook sausage thoroughly before adding to prevent undercooked meat
Substitutions
use seasoned variety
requires pre-cooking
FAQ
Can I freeze these egg cups?
Yes, freeze for up to 3 months in freezer bags. Thaw overnight in refrigerator and reheat in microwave for 1-2 minutes until heated through.
What if I don't have microwave potatoes?
Use 2 cups diced regular potatoes. Boil until fork-tender, about 10-12 minutes, then drain and cool before using in recipe.
Can I add cheese to these?
Absolutely. Add 1/2 cup shredded cheese to egg mixture or sprinkle on top before baking. Cheddar, mozzarella, or pepper jack work well.