Busy mornings need breakfast that’s already made, and these cheesy egg cups deliver. A Little Savory Herb® Microwave Ready Little Potatoes, Italian sausage, and diced bell peppers get tucked into a muffin tin, covered with whisked eggs and plenty of cheddar, then baked until set. They’re packed with protein, easy to grab on the way out the door, and just as good as an after-practice snack as they are at breakfast. Best of all, they’re endlessly swappable, so use cooked bacon, ham, or plant-based sausage depending on what’s in the fridge and what your family actually likes.

On-the-Go Tip

These were built for mornings that get away from you. Store them in the fridge for up to 4 days and reheat in seconds, or freeze them in a zip-top bag and warm one in the microwave on your way out the door. They’re sturdy enough to eat one-handed in the car between school drop-off and everything else, and they pack beautifully into lunchboxes for a breakfast-for-lunch twist. Make a batch on Sunday and mornings get noticeably easier all week.

Kid-Friendly Tip

Let kids sprinkle their own cheese over the top of each cup before they go in the oven, which gives them a hand in their own breakfast and tends to make them more excited to eat it. For milder palates, skip the bell peppers entirely or use sweeter varieties, and choose sweet Italian sausage over spicy. Baking these in mini muffin tins makes snack-sized versions that are perfect for smaller hands and after-school grazing.

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Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
7
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Equipment

  • Muffin Tin
  • Medium Skillet
  • Large bowl or liquid measuring bowl
  • Whisk

Ingredients

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  • (To coat) cooking spray
  • 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
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper
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Instructions

  • Step 1

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

  • Step 2

    Cook the Little Potatoes according to package directions, peeling back the cover and removing the seasoning pack first.

  • Step 3

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

  • Step 4

    Slice the cooked potatoes in half and divide them evenly between the 12 muffin cups. Top each with a couple tablespoons of the sausage and pepper mixture, then sprinkle with about 3/4 cup of the cheddar, reserving the rest for topping.

  • Step 5

    In a large bowl or liquid measuring bowl, whisk together the eggs, water, salt, and pepper. Pour the mixture into each muffin cup, filling about three quarters of the way to the top.

  • Step 6

    Sprinkle the remaining cheddar over the tops and bake for 25 to 30 minutes, or until the eggs are set.

  • Step 7

    Serve warm, or refrigerate for up to 4 days.