English Muffin Egg Cups are individual egg casseroles made from combining cubed English muffins, breakfast sausage, eggs, and cheese and then ready to eat, freezer, or fridge for quick breakfasts all week long.
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.