These delicious egg cups are the perfect meal prep solution for busy mornings or a quick breakfast on-the-go. Packed with sustaining protein, carbs and flavor, this baked egg cups recipe is a great way to start your day off right.
The recipe is simple and customizable. Use your favorite ingredients or whatever you have on hand. We have a list of easy change up and variations further down this post to give you ideas on how to personalize this simple recipe. We even offer some ideas on how to make your egg muffin cups KETO friendly.
Whether you prefer classic bacon and eggs or our more adventurous combination of sausage, cheese, and veggies, these egg muffin cups are a versatile and delicious breakfast option that you can make ahead of time and enjoy throughout the week.
Egg muffin cups offer a convenient, healthy, and delicious breakfast option that can be enjoyed any day of the week.
These egg muffin cups are incredibly convenient. They can be made ahead of time and stored in the refrigerator or freezer for a quick and easy breakfast option.
Here’s a way to combine all the elements of a traditional full course breakfast meal with hash browns, sausage, and eggs into a single portable, breakfast you can eat without the mess and time suck. Streamline your morning routine and still eat a delicious, sustaining, healthy breakfast.
Egg muffin cups are portion-controlled. A big help for calorie counters trying to maintain a healthy diet. They are also a simple option for anyone who wants a high-protein breakfast to keep them full and energized throughout the day.
And you can use different ingredients to create a variety of flavor combinations. Which keep things interesting. Egg cups are a tasty and convenient way to enjoy a satisfying breakfast or brunch.
Tips for Perfect Egg Cups Every Time
To ensure that your egg cups turn out perfectly every time, try the following tips:
- Use a non-stick muffin tin or liberally spray a regular muffin tin with cooking oil to prevent the egg cups from sticking.
- Press the hash browns firmly into the muffin cups to create a sturdy base for the egg and filling.
- Crack each egg into a small bowl before adding it to the muffin cup to avoid accidentally breaking the yolk.
- Customize the recipe to your liking by adding different types of meat, vegetables, or cheese.
How to Make Egg Cups for a Crowd
If you’re hosting a brunch or feeding a large family, egg cups can be made in advance and easily reheated. Here are some tips for making egg cups for a crowd:
- Double or triple the recipe as needed and use multiple muffin tins to bake the egg cups all at once.
- To save time, use pre-shredded cheese and pre-cooked sausage.
- Make the egg cups a day ahead of time and store them in an airtight container in the refrigerator. To reheat, simply microwave for 30 seconds to 1 minute or bake in a 350°F oven for 5-10 minutes.
Cooking Sausage :
It may be tempting to leave the sausage raw and cook it with the egg muffin cups. However, that is not a proper food safe option. Cooking the sausage beforehand will ensure that it is fully cooked and crispy, which will also adds texture and flavor to the egg muffin cups.
Adding uncooked sausage directly to the egg cups may result in the sausage not fully cooking through, also releases extra moisture during the baking which can make the egg nests mushy. We don’t want that.
Par Baking Hash browns:
Par baking the hash browns takes a bit of time but it ensures the hash browns are fully cooked and crispy before adding the egg and sausage toppings. NOTE: I have made this recipe without par baking the hash browns. They came out too mushy for my taste.
Par baking the hash browns also helps to remove excess moisture from the hash browns. This prevents the egg nests from becoming soggy. The high heat from the par baking process partially cooks the hash browns and remove excess moisture. This firm up the cups and creates a better base for the egg and sausage toppings.
TIP: While the hash browns are par baking, cook and drain the sausage so the time is well used. Then when the par baking is over, you’re ready to assemble to cups and finish the bake.
Omitting the par bake:
That being said, if you prefer your hash browns to be soft and less crispy, you can skip the par baking step. Simply press the raw hash browns into the muffin cups before adding the egg and sausage toppings.
NOTE: We tried this and it did not turn out well. The eggs were WAY overdone and the hash browns were mushy. We highly recommend you do the par bake.
Here are a few tips to prevent overcooking the eggs: Or under cooking…
Since everyone has their own personal idea of how they enjoy eggs, you may need a few tips on how to get your perfect level of doneness. If you like your eggs soft and a bit runny, like we do, follow these tips.
- Reduce the baking time: If you find that your eggs are overcooked, you can try reducing the baking time by a few minutes. Keep an eye on the egg cups as they bake and remove them from the oven as soon as the eggs are cooked to your liking.
- Lower the oven temperature: If your oven runs hot, you may need to lower the temperature by 25 degrees Fahrenheit to prevent overcooking the eggs. This will help to slow down the cooking process and prevent the eggs from drying out.
- Cover the egg muffin cups: You can cover the egg cups with foil for the first 10-15 minutes of baking to help prevent the eggs from overcooking. This will trap in some of the moisture and create a more humid environment, which can help to keep the eggs moist and tender.
Keep in mind that every oven is different, so you may need to experiment a bit to find the perfect cooking time and temperature for your egg cups.
To get a firmer, dryer or harder egg yolk once baked, reduce the par bake time by 5 or 10 minutes. You will need to experiment to get your perfect level of hard eggs without cooking them to the extreme. Believe me, it happens!
Egg Cup Recipe Variations:
There are endless ways to make egg cups. Here’s a few favorite variations. These are very easy to do using our recipe.
- Ham and egg cups: Substitute the sausage for about 2 Cups diced or cubed ham to turn our recipe into baked egg cups with ham. You can also change out the cheese for grated parmesan or others you enjoy. Bake as directed.
- Bacon egg muffin cups: cook, drain and chop small about 8 strips of bacon. Crumble the chopped bacon over the egg cup tops instead of the sausage. Bake as directed. Viola! Bacon egg and cheese breakfast cups. Not a cheese fan? Omit the cheese for simple bacon and egg cups. You may need to turn the oven timer down by five minutes to protect your eggs though.
- Prosciutto egg cups: Just substitute the prosciutto for the sausage. You can also change out the cheese for parmesan to bring in that Italian vibe.
Keto Egg Cups:
Keto diet recipes are largely low in carbohydrates. To attain that you will need to eliminate the hash browns in our recipe.
To make our recipe keto-friendly, you can make the following substitutions:
- Replace the hash browns with a keto-friendly alternative such as cauliflower rice, zucchini noodles, or shredded Brussels sprouts, bacon or other meat.
- Use a keto-friendly sausage that is low in carbs and does not contain added sugars or fillers.
- Instead of cheddar cheese, use a keto-friendly cheese such as mozzarella, Monterey Jack, or goat cheese.
- Use olive oil or avocado oil instead of vegetable oil.
- Omit the smoked paprika and garlic salt, and instead season with keto-friendly herbs and spices such as oregano, thyme, and rosemary.
- Use a keto-friendly milk or cream such as almond milk or coconut milk instead of regular milk or cream.
For the process: Our recipe does not use cream and the eggs are broken whole into the cup. To make the eggs cup keto, line the oiled muffin cup with your preferred keto friendly option or cooked meat as you prefer. Mix the cream, eggs, herbs and spices with cheese. Pour it over the liner ingredient. Bake until the egg filling is set. About 12 to 15 minutes.
How do you keep egg cups from sticking to muffin tins?
Sticking Egg Cups: Here are a few tips to help you extract the egg cups successfully out of the muffin tins without breaking them:
- Grease the muffin tin well: Use a non-stick cooking spray or brush the muffin cups with melted butter or oil to create a non-stick surface.
- Use a non-stick muffin tin: If possible, use a non-stick muffin tin to prevent sticking.
- Use parchment paper or silicone cups: Place a small piece of parchment paper or silicone cups in each muffin cup to create a non-stick surface for the egg cups.
- Allow the egg cups to cool before removing: After baking the egg cups, let them cool for a few minutes before attempting to remove them from the muffin tin. This will allow them to set and pull away from the sides of the muffin cups.
- Loosen the edges with a knife: Run a knife around the edges of each egg cup to loosen them before attempting to remove them from the muffin tin.
- Use a silicone muffin tin: If you have trouble with the egg cups sticking to the muffin tin, you may want to try using a silicone muffin tin. These are non-stick and flexible, which makes it easier to remove the egg cups without breaking them.
- Use a spoon: Use a spoon or small firm spatula to gently scoop out the egg cups from the muffin tin, rather than trying to flip them out. This will help to keep the egg cups intact and prevent them from breaking.
How long will my baked egg nests last in the fridge fresh after baking?
Egg cups can be stored in the refrigerator for 3-4 days after baking. To ensure maximum freshness, store the egg cups in an airtight container or a resealable plastic bag. Be sure to let the egg cups cool completely before storing them in the refrigerator to prevent moisture buildup.
Freezing Egg Cups: can I freeze my egg muffin cups?
If you’re planning to keep the egg cups for longer than 4 days, it’s best to freeze them instead. When properly stored in the freezer, egg cups can last for up to 2-3 months. Great meal prep option!
Here’s how you can freeze egg muffins:
- Allow the egg muffins to cool completely after baking.
- Wrap each egg muffin individually in plastic wrap or aluminum foil.
- Place the wrapped egg muffins in a freezer-safe container or resealable freezer bag.
- Label the container or bag with the date and contents.
- Place the container or bag in the freezer and store for up to 2-3 months.
When you’re ready to eat the egg muffins, simply remove them from the freezer and allow them to thaw overnight in the refrigerator.
Alternatively, you can reheat the egg muffins in the microwave on a low setting or in the oven at a low temperature until heated through. Reheating times may vary depending on your microwave or oven, so be sure to keep an eye on them to avoid overcooking
These delicious and easy-to-make egg muffin cups are the perfect meal prep solution for busy mornings or a quick breakfast on-the-go. Packed with protein and flavor, these muffins are a great way to start your day off right.
The recipe is simple and customizable, allowing you to use your favorite ingredients or whatever you have on hand. Whether you prefer classic bacon and eggs or our more adventurous combination of sausage, cheese, and veggies, these egg muffin cups are a versatile and delicious breakfast option that you can make ahead of time and enjoy throughout the week.
This breakfast is also perfect as a part of a brunch, or special breakfast.
- 2.5 Cups Refrigerated Hash Browns
- 1 Cup Ground Sausage
- 12 Eggs
- 1 Cup Shredded Cheddar Cheese
- 2 tsp Chopped Green Onions
- 2 tsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Salt
- Salt and Pepper to taste
- Preheat Oven to 425 F
- Spray a 12 muffin tin liberally with cooking oil
- Mix hash browns with olive oil, 1/2 cup shredded cheese, smoked paprika, garlic salt, and salt and pepper.
- Place hash browns in each muffin cup and press down firmly with spoon
- Ensure the hash browns are going up the sides of the tin and creating a small nest
- bake hash browns in oven for 15- 20 minutes or until browned
- While hash browns are cooking, lightly brown the ground sausage and crumble into smaller bits
- Remove from oven and let cool for 5 minutes
- Decrease oven heat to 350 F
- Add egg on top of hash browns
- sprinkle cheese on top of egg until lightly covered
- Add crumbled sausage
- Sprinkle green onions on top
- Place muffin tin back in oven and bake an additional 15 minutes until eggs are cooked to preference.
- Remove from oven and let cool for 5 minutes before removing from muffin tin.
There are many variations listed in the post to this recipe including how to make it with a keto diet in mind.
Amount Per Serving Calories 304Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 207mgSodium 713mgCarbohydrates 15gFiber 1gSugar 1gProtein 12g
More Yummy Sausage Recipes:
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