Name: Cheesy Breakfast Muffin Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 large eggs; ⅓ cup milk (dairy or plant-based); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon smoked paprika (optional); 2 tablespoons fresh chives, finely chopped; ½ cup cooked chicken sausage, diced; ½ cup baked beans (drained if needed); ½ cup diced potatoes or hash browns (pre-cooked or thawed); ½ cup shredded cheddar or mozzarella cheese (save some for topping); ¼ cup diced red bell pepper (optional for color)

Jump to Recipe·Print Recipe

You know that feeling when you wake up and just want something warm, savory, and ready to eat? That’s exactly why I love these Cheesy Breakfast Muffin Cups. They’re a mix of everything good—eggs, sausage, beans, and melty cheese—all baked into golden, handheld bites. Perfect for meal prep or as a quick grab-and-go breakfast.

Oh, and did I mention how customizable they are? Use whatever you have on hand—different veggies, meats, or cheeses. They’ll still turn out amazing. Let’s dive in!

Why These Muffins Are a Must-Try:

Make-ahead friendly: Cook once, enjoy all week.
Protein-packed: Eggs, sausage, cheese—you’re set until lunch.
Easy to customize: Perfect for picky eaters or cleaning out the fridge.

What You’ll Need

Here’s a quick breakdown of the ingredients:

For the Egg Base:

Eggs (6): Keep them fresh for best results.
Milk (⅓ cup): Adds fluffiness. Dairy-free? Use oat or almond milk.
Seasoning: Salt, pepper, onion powder, and maybe smoked paprika if you’re feeling fancy.

The Fillings:

Chicken sausage (½ cup, diced): Already cooked, please!
Baked beans (½ cup): Adds a little creaminess.
Potatoes or hash browns (pre-cooked): Think small cubes or thawed frozen ones.
Cheddar or mozzarella cheese (½ cup): Save some for that golden top layer.
Bell peppers (or green onions): For a pop of color and flavor.

Let’s Cook

Cooking these muffins is easier than it sounds. Let me walk you through it:

1. Preheat the Oven

Set it at 375°F (190°C). Meanwhile, grease up your muffin tin. Spray works best, but a little oil on a paper towel does the trick.

2. Mix the Egg Base

Grab a bowl. Whisk the eggs like your life depends on it. Add the milk, seasoning, and chopped chives (or parsley). Done? Great. Set it aside.

3. Layer Your Fillings

Here’s where the fun begins. In each muffin cup:

Add some sausage, potatoes, and beans.
Leave enough space for the egg mixture—they’ll puff up!

4. Pour and Top

Carefully pour the egg mixture into each cup. Stop just before the rim. Sprinkle shredded cheese over the top of each muffin.

5. Bake

Pop the tray into the oven for 20-25 minutes. You’ll know they’re done when they’re golden, puffed up, and a toothpick comes out clean.

6. Cool and Enjoy

Let them sit for 5 minutes. This helps them firm up and makes them easier to remove.

Need Ideas to Switch Things Up?

Vegetarian: Skip the sausage and add spinach or mushrooms.
Spicy: Toss in some chopped jalapeños or red pepper flakes.
Seasonal Veggies: Zucchini in summer? Sweet potatoes in winter? Yes, please!

Storing and Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap them individually and store for up to 3 months.
Reheating: Microwave for 30 seconds or bake at 325°F until warm.

Pro Tips for Success

Use silicone muffin liners for easy cleanup.
Don’t overfill the muffin cups—they rise!
Want extra crispy edges? Bake them in a greased, metal muffin tin.

These Cheesy Breakfast Muffin Cups are like a warm hug in food form. They’re quick, filling, and completely foolproof. Give them a try, and let me know what fun variations you come up with!