Super Easy Egg Muffins

I’ve always struggled with breakfast in the morning. I feel like everything involves carbs and bread, toast, oatmeal, waffles, pancakes, or some {delicious} pastry item taunting me in the coffee shop!

I’ve been obsessed with the egg cups from Starbucks but they get a little pricey so I decided to try to recreate them at home.

This is inspired from a Pioneer Woman recipe (because she’s the best). I plan on modifying it even further by adding different veggies, meats, cheeses, etc. to the cups. Think about them like omelette cups, anything goes.


Makes 18-20 muffins
(I added some more eggs and got 24 muffins out of this recipe,
I used more than a pound of sausage but everything else was the same)


  • 1 pound Sausage (I used turkey sausage from a local health food store)
  • 1 whole Onion, Diced Small (I used my food chopper to get it as small as possible)
  • 15 whole Large Eggs
  • 1 teaspoon Pink Himalayan Salt
  • 1/4 teaspoon Black Pepper
  • Dash of Chili Powder
  • Dash of Garlic Powder
  • 1 whole Green Bell Pepper, Diced Small
  • 2 cups Freshly Grated Cheddar Cheese


Preheat the oven to 350 degrees. Prep muffins cups (I cannot recommend silicone muffin tins or cups highly enough. NOTHING STICKS TO THEM. Literally these eggs pop right out. They’re worth every penny. That’s how I got the flower shape for mine too. My silicone cups are from Ikea).

In a large skillet over medium-high heat, crumble and cook the sausage until it’s about ¾ brown. Add the onion and reduce the heat to medium-low. Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Remove this from the heat and set it aside to cool.

Crack the eggs into a bowl and add the salt, pepper, chili, and garlic powder. Whisk it until it’s combined. Add the cheddar and bell pepper and stir them in. When the sausage has cooled slightly, Add it by the spoonful and stir it until it’s all mixed together.

Spoon the egg mixture into the muffin cups and bake them for 20-25 minutes, until they’ve set. Let them cool a little bit before popping them out of the muffin cups to cool fully. Enjoy warm or stick them in the fridge for the rest of the week.

Tip: I make a bunch of these (I stock up on eggs from Costco and crank out a big batch) and then put them in baggies after they’ve cooled and stick them in the freezer. When you want one, just take them out and warm them up as needed! Bam, does it get any easier than that?

NOTE: My husband isn’t a fan of green pepper so I made some without any pepper just for him. These are so customizable, you can add and subtract to your liking! Next time, I’ll make them with bacon and cheese. I’m also thinking of using up some ham I have in the freezer with bell peppers. You could even add tiny bits of broccoli! The options are endless.

This is my first recipe post, let me know what you think. I’m excited to share more of my favorites in the future. Send any requests my way! I’m willing to be the guinea pig and try them all out myself first. Be on the lookout for an Apple Cider Vinegar post later this week breaking down some of the health benefits. Are you on the ACV bandwagon yet? If not, get ready to hitch your ride! So many good health benefits and so inexpensive. It’s worth all the hype.

‘Til next time

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