English Muffin Egg Cups – Individual Breakfast Casseroles
If you’re looking for an easy and delicious breakfast recipe, these English Muffin Egg Cups are about to become your new favorite! Made with just a few simple ingredients, they’re perfect for busy mornings, weekend brunches, or even a quick snack during the day. Plus, they’re customizable — load them up with your favorite meats, veggies, and cheeses!
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.
Why You’ll Love These English Muffin Egg Cups
- Quick and Easy: Ready in under 30 minutes.
- Meal Prep Friendly: Make a batch ahead of time and reheat during the week.
- Customizable: Use whatever toppings and ingredients you have on hand.
- Kid-Approved: Fun, handheld, and packed with flavor!
Whether you need a grab-and-go breakfast or a hearty addition to a brunch spread, these egg cups made with English muffins are a must-try.
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
- Eggs
- Milk
- Cheese
- Salt
- Pepper
- Paprika
- 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.
Run a knife around the muffins to release each egg muffin from the tin.
The egg mcmuffin has nothing on these English muffin egg cups.
Tips for the Best English Muffin Egg Cups
- Use non-stick spray or muffin liners to make cleanup easier.
- Switch up the fillings: Try bacon, turkey sausage, mushrooms, or tomatoes.
- Want it spicy? Add a dash of hot sauce or diced jalapeños.
- Freeze for later: Cool completely, wrap individually, and freeze. Reheat in the microwave for 30–45 seconds.
How to Store and Reheat Egg Muffins
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition
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Do you mean six whole English Muffins or 6 halves?
6 whole english muffins.
Have you tried making these egg cups using maybe 1/2 eggs & 1/2 egg substitute? Also what about using another protein substitute for people that donโt eat pork? If so, weโre you satisfied with result?