These Cheesy Egg Cups with Sausage, Peppers, and Little Potatoes are a family-friendly breakfast you can prep ahead and grab on the go. Made in a muffin tin and packed with protein, veggies, and Little Potatoes, they’re ideal for busy school mornings or after-practice snacks. You can easily swap ingredients based on what you have in the fridge—use cooked bacon, ham, or even plant-based sausage to suit your family’s tastes. Using A Little Savory Herb™ Microwave Ready Little Potatoes your potatoes are perfectly steamed in five minutes.

Kid-Friendly Tips

  • Skip the peppers or use sweeter varieties if your kids prefer milder flavors

  • Let kids sprinkle their own cheese on top before baking

  • Bake in mini muffin tins for smaller, snack-sized versions

On-the-Go & Make-Ahead Tips

  • Store in the fridge for up to 4 days—just reheat and go

  • Freeze in a zip-top bag and warm in the microwave on busy mornings

  • Pack into lunchboxes for a fun breakfast-for-lunch twist

 

More Breakfast Recipes

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
7
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Equipment

  • Muffin Tin
  • Medium Skillet
  • Large bowl

Ingredients

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  • 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

Instructions

  • 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.