These easy, make-ahead egg cups are filled with sweet Italian sausage, sautéed peppers, and little potatoes. The perfect healthy breakfast recipe!

10 mins
25 mins


  • Muffin Tin
  • Oven
  • Medium Skillet
  • Large bowl


  • 1 package A Little Savory Herb™ Microwave Ready Little Potatoes
  • 1/2 lb Ground Italian sausage (sweet or spicy)
  • 1 cup Red bell pepper, diced
  • 12 Large eggs
  • 1/4 cup Water
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  • Step 1

    Pre-heat oven to 350°F and spray a muffin tin with cooking spray. Set aside.

  • Step 2

    Cook little potatoes according to package directions. Be sure to peel back the cover and remove the seasoning pack.

  • Step 3

    While potatoes are cooking, heat a medium skillet over medium-high heat and spray with cooking spray. Sauté Italian sausage for 5 to 7 minutes, using a wooden spoon to break up into bite-sized pieces. Add the diced bell peppers and sauté additional 2 to 3 minutes. Set aside.

  • Step 4

    When potatoes are done cooking, slice them in half. Divide potatoes evenly between the 12 muffin tins then top each with a couple tablespoons of the sausage and pepper mixture.

  • Step 5

    In a large liquid measuring bowl, whisk together eggs, water, salt and pepper. Pour mixture into each muffin tin, about 3/4 of the way to the top. Bake for 25 to 30 minutes or until eggs are set. Serve warm or refrigerate for up to 5 days.