If you want a simple, flavorful breakfast that’s ready in minutes, these English Muffin Egg Cups are a great choice. Made with everyday ingredients, they’re ideal for busy mornings, relaxed weekend brunches, or a protein-packed snack. They’re also highly customizable—add your favorite meats, vegetables, or cheeses to suit your taste.
This recipe is adapted from a trusted family friend’s version that my mom shared with me. It’s simple, reliable, and every bit as satisfying as you’d hope. The combination of toasted English muffin pieces, eggs, sausage, and cheese creates individual egg casseroles that hold up well for storing and reheating.
Why You’ll Love These English Muffin Egg Cups
- Quick and Easy: They come together in under 30 minutes.
- Meal Prep Friendly: Make a batch ahead and reheat during the week.
- Customizable: Swap in your favorite fillings and cheeses.
- Kid-Approved: Handheld, flavorful, and fun to eat.
Whether you need a grab-and-go breakfast or an easy addition to a brunch spread, these egg cups are worth trying.
English Muffin Egg Cup Ingredients
English muffins give these cups structure and absorb the egg mixture nicely. You can use original or whole wheat muffins. Here are the ingredients used in the classic version:
- English muffins (6)
- Breakfast sausage (½ pound)
- Eggs (8)
- Milk (1 cup)
- Shredded cheddar cheese (1 cup)
- Salt (1 teaspoon)
- Pepper (½ teaspoon)
- Paprika (½ teaspoon)
- Dry mustard (½ teaspoon)
- Onion powder (¼ teaspoon)
How to Make English Muffin Egg Cups
1. Cook the breakfast sausage in a skillet, breaking it into fine crumbles. Drain any excess grease.
2. While the sausage cooks, whisk together the eggs, milk, salt, pepper, paprika, dry mustard, and onion powder in a large bowl. Cube the English muffins into bite-size pieces.
3. Add the muffin cubes to the egg mixture and stir until the bread is thoroughly coated. Fold in the cooked sausage and shredded cheddar.
4. Let the mixture rest for about 10 minutes so the egg and milk are absorbed into the bread. Preheat the oven to 350°F (175°C) while it rests.
5. Spray a standard muffin pan with non-stick cooking spray (or use liners). Spoon the mixture into the muffin cups, filling about three-quarters full; the bread may rise above the rim and that’s fine.
6. Bake for 20–25 minutes, until the egg cups are set and springy to the touch with no visible liquid.
7. Run a knife around each cup to release it from the pan, then remove and let cool slightly before serving.
Tips for the Best English Muffin Egg Cups
- Non-stick prep: Use non-stick spray or muffin liners to prevent sticking and make cleanup easier.
- Swap fillings: Try bacon, turkey sausage, diced tomatoes, mushrooms, or spinach.
- Spice it up: Add hot sauce, crushed red pepper, or diced jalapeños for heat.
- Freezer friendly: Cool completely, wrap individually, and freeze. Reheat in the microwave for 30–45 seconds.
How to Store and Reheat Egg Muffins
- Refrigerate leftovers and reheat for 30–45 seconds in the microwave for a quick breakfast all week.
- Freeze individually or as a batch. Reheat from frozen on a low power/defrost setting or microwave at reduced power for a couple of minutes, then finish on high for 30–45 seconds.
Easy Breakfast Ideas
Oven-Baked French Toast Casserole
Peanut Butter Overnight Oats – High Protein Breakfast Recipe
Easy Double Crust Crescent Roll Sausage Breakfast Casserole
Air Fryer Sausage Balls
High Protein Peaches and Cream Overnight Oats
Quick High-Protein Microwave Cottage Cheese Egg Bites
English Muffin Egg Cups
Ingredients
- 6 English Muffins, cubed
- ½ pound breakfast sausage, cooked and crumbled
- 8 eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon dry mustard
- 1 cup shredded cheddar cheese
Instructions
- Cook the sausage until browned and in fine crumbles. Drain off any excess grease.
- Cube the English muffins into bite-size pieces.
- Whisk the eggs, milk, salt, pepper, paprika, onion powder, and dry mustard. Add the muffin cubes and stir to coat.
- Mix in the cooked sausage and shredded cheese. Let the mixture rest for 10 minutes while you preheat the oven to 350°F and prepare the muffin tin with non-stick spray.
- Spoon the mixture into the muffin cups, filling about three-quarters full. Bake 20–25 minutes until set and springy.
- Run a knife around each cup to release it from the pan and serve warm.
Nutrition
Shared on Weekend Potluck and Meal Plan Monday.