English Muffin Egg Cups are individual egg casseroles made by combining cubed English muffins, breakfast sausage, eggs, and cheese and ready to eat, freezer, or fridge for quick breakfasts all week long. Doctor the recipe up with extra seasonings, vegetables or a change in the meat. The recipe is versatile to be adjusted to your families likes. This definitely is an easy individual breakfast casserole recipe that you will make over and over.
This is a recipe I adapted from my mom’s friends recipe. Whenever mom shares a new recipe from one of her friends, I know it is coming from a tried and true cook plus approved by a trusty source. These English muffin egg cups did not disappoint.
English Muffin Egg Cup Ingredients
The muffins themselves are an important part of these egg muffins. While I am sure a crusty bread could potentially be substituted the heals would have to be used to offer the sturdiness the English muffins offer. Here there the simple ingredients you need to make the egg muffin cups.
- English Muffins – Original or Whole Wheat
- Breakfast Sausage
- Dry Mustard
- Onion Powder
How to Make English Muffin Egg Cups
To begin making this breakfast recipe, cook the breakfast sausage in a skillet or cook the sausage in the microwave. While it is cooking, mix the eggs, milk, and seasonings together with a whisk in a large bowl. Then also cube the English muffins.
After whisking the eggs, add the English muffin cubes to the eggs. Stir to completely coat the muffins in the egg mixture.
Mix the cooked sausage and shredded cheddar cheese into the eggs and English Muffins. Then let it set for 10 minutes to let the eggs and milk fully absorb into the bread. Preheat the oven to 350°. After 10 minutes, prep the muffin pans by spraying them with cooking spray and then scoop the mixture into each muffin tin. Fill the tins with the egg liquid just about 3/4 full. The bread may set higher than the top of the pan. This is fine.
After filling the muffins tins with egg and English muffin mixture, bake the English muffin egg cups for 20-25 minutes until the muffins are cooked completely. There should be no liquid egg left in the cups and firm bounce to the finger press.
The egg mcmuffin has nothing on these English muffin egg cups.
- Keep the leftovers in the fridge and reheated for 30 – 45 seconds for a quick on the go breakfast for the rest of the week.
- Freeze the egg muffins in individual or as a group. Microwave on defrost setting or 30% power for 2 minutes and then high for 30 – 45 seconds.
Easy Breakfast Ideas
English Muffin Egg Cups
- 6 English Muffins
- ½ pound breakfast sausage
- 8 eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Paprika
- ¼ teaspoon onion powder
- ½ teaspoon dry mustard
- 1 cup cheddar cheese, shredded
- Cook the sausage and make sure it is in fine crumbles.
- Cube the English Muffins.
- Whisk the eggs, milk, and seasonings together. Then add the English muffin cubes to the eggs.
- Stir the the cooked sausage and cheese into mixture. Let it set for 10 minutes. While resting, preheat the oven to 350° and spray the muffin tins with cooking spray.
- Bake for 20-25 minutes. The muffins are done when there is no liquid left in the egg cups and they are springy to the touch.
- Release the muffins from the tin by running a knife around the muffin tin.
Shared on Weekend Potluck and Meal Plan Monday