Frittata Egg Cups with Sausage and Cheese

If you’re looking for the world’s simplest grab-and-go breakfast bake, one that’s loaded with protein and flavor, this is the recipe for you. In this post I’m going to show you how to make delicious Frittata Egg Cups with Sausage and Cheese. 

Easy Breakfast Bakes

If you’ve been following me for any length of time you know I’m all about the easy breakfast bakes. I’m a food prepper and like to have meals on-the-ready. 

I have a delicious recipe for Foolproof Hashbrown Frittata and that’s sort of the inspiration for this recipe. This one, however, has more veggies and it made in a muffin tin, creating 12 perfect little muffin-sized egg cups you can enjoy for breakfast, lunch, dinner. . .or even a late night snack. 

Best of all, these are incredibly simple to make. (And hey, who likes complicated?) Just think of these as mini frittatas!

Healthy Options

This is one of the simplest make-ahead breakfasts out there and it’s perfect when you’re trying to count your calories or carbs. You can make these, cool them, then place them in individual baggies in the freezer until you’re ready to eat. 

That was my goal, as I set out to meal prep for the week. Having healthy options in the fridge was just up my alley! And I’m an egg-lover, so this dish just felt perfect.

You’re going to love them, too! This low carb treat will really hit the spot.

So, let’s dive right in.

Egg Cup Ingredients

You will find a full printable recipe card at the bottom of the post, and all of the ingredients have measurements. I just want to give you a quick peek at what you’ll need. Like I said, these are incredibly simple. You’ll definitely be grabbing them before heading out for your day. 

• eggs
• whole milk (not pictured, sorry)
• chopped veggies (options include spinach leaves, parsley, onion, green onions, etc.) 
• Salt and pepper to taste
• turkey sausage links (or other, about 1/2 cup total)
• grated cheddar cheese 

How to Make Frittata Egg Cups

Preheat oven to 350 degrees Fahrenheit.

Prep a muffin pan (cupcake pan) with cooking spray or baking spray. (I used Baker’s Joy.) No cupcake liners necessary.

Make sure all veggies are finely chopped. It doesn’t really matter what you use as long as you end up with about a cup of them total. 

If you’re adding sausage, warm the links in the microwave for about a minute so they’re soft and pliable. Then chop them into fine pieces. You’ll end up with about half a cup of sausage, maybe a bit more. 

Place the eggs and milk in a large bowl. Add seasonings (salt, black pepper, and anything else you might like) then whisk eggs together. 

Fill the muffin cups about 2/3 full with the egg mixture. 

Now add your chopped veggies. If some of your family members aren’t veggie eaters, you can skip the veggies in theirs. 

Now add the turkey sausage. It won’t take much. 

If you like, you can give the mixture a stir to make sure everything’s well combined. 

Sprinkle a little cheese on top. I went with cheddar but you can really use any you like. If you’re using Italian flavors, you might go with Mozzarella cheese. (See how versatile these are?) 

Place in preheated 350 degree oven and bake for 18 – 20 minutes or until set. They might puff up above the edges but don’t worry about that. They shrink back down as they’re cooling. 

When they’re finished baking, remove from the oven and place on a wire rack to cool. You want them to fully cool to room temperature before handling them or they will break.

Serve and enjoy! (Check out the color from those fresh veggies!)

Any leftover frittata egg cups can be placed in an airtight container (like a baggie) and put into the fridge or freezer. They’ll stay good for 4 – 5 days in the fridge and up to two months in the freezer. Talk about a terrific quick breakfast option!

What to Expect from these Frittata Egg Muffins

First of all, what a simple way to make a conversational and easy breakfast recipe. Everyone will be talking about these. They’re perfect for a teacher’s brunch, breakfast with the grandkids, or even at a fancy event. 

The egg mixture is just perfect, filling the 12 cups exactly. And the veggies add just the right amount of flavor and texture. (I went with onions, parsley, and spinach.) This is a great way to get those veggies in!

I love the little spread of cheddar on top. It really made them perfect! This is the ideal make-ahead breakfast!

I think you’re going to like it, too. But if you’re not a fan, there are so many ways to change this recipe up!

Variations on this Muffin Tins Frittata Recipe

Looking for some fun ways to change this up? Here are some suggestions: 

Italiano: Use Italian sausage, Italian seasoning, a bit of garlic, and mozzarella cheese. Cherry tomatoes would be great in this one! Use olive oil in place of vegetable oil.

Pizza: Add pepperoni, with Italian herbs. Then bake to about the halfway point. Add a bit of pizza sauce and mozzarella then finish the bake. 

Spicy! Use pepper jack cheese, spicy sausage, and a little bit of chili powder for a south-of-the-border version! Green peppers would be a nice addition. You can serve these mini egg frittatas with salsa and sour cream. Yum.

Thanksgiving in a cup: Add turkey, sage, and other Thanksgiving-friendly herbs to create a holiday breakfast cup! 

Cheeseburger: Use ground beef, cheese, and onion to create little cheeseburger egg cups. (A burger for breakfast? Sure! Why not?) 

Bacon, Egg, and Cheese Biscuit: Add crispy bacon in place of turkey sausage then press one of these muffins between the layers of a toasted English muffin.

Potato: Use hash browns at the base of your egg cups for a crunch, potato-rich base. (Yum!) Red bell peppers might be good in this one to add color!

Cheese, Cheese, and More Cheese: Try feta cheese, goat cheese, cottage cheese, or even Ricotta for a variety of flavors.

Egg Whites Only: I haven’t tried these using egg whites only. I used whole eggs. But it would be worth a try!

Heavy cream: Not worried about calories or carbs? Great! Try using heavy cream in these mini egg frittata muffins!

Other Breakfast Bakes from Out of the Box Baking

Simple Breakfast Sausage Casserole: If you’re looking for a quick and easy breakfast casserole, one sure to please a crowd, this is the recipe for you! It’s warm, delicious, and packed full of flavor! 

The Ultimate Cinnamon Roll Casserole: This recipe is so simple, you will almost feel like you’re cheating! It starts with two cans of refrigerated cinnamon rolls but it definitely doesn’t end there! 

Crescent Roll Breakfast Casserole: If you’re looking for a breakfast casserole that hearty and rich, but a little different from the plain Jane version, this is the recipe for you! In this post I’m going to show you how I make my super-special Crescent Roll Breakfast Casserole. 

Apple Pie Monkey Bread Casserole: If you love the ease of a simple monkey bread but want to add sautéed apples, this is the recipe for you! This one bakes up in a casserole dish. It’s easy to serve and oh, so tasty! Perfect for fall or any time of year! 

Easy Hashbrown Casserole: In this post I’m going to show you how to make this simple Hash Brown casserole. It takes only minutes to prepare and bakes up beautifully every time. 

Foolproof Hashbrown Frittata: If you’re looking for a simple, foolproof frittata recipe, one that doesn’t require a ton of work, this is the one for you! Just a few basic ingredients and you’ll bake up a delicious breakfast no one will forget.

That’s it for this post, friends! I hope you enjoyed this delicious mini frittata muffins recipe. Choose your favorite add-ins and make these your own!

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday 

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.