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Chicken Sausage and Egg Breakfast Cups

4.50 from 2 votes
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Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 12
Calories: 141kcal
Author: Organize Yourself Skinny


  • 1 pound about 5 – 6 links parsely and cheese chicken sausage or whatever kind you prefer.
  • 12 eggs
  • ¼ cup 1% milk
  • Salt and pepper to taste optional
  • ½ cup shredded cheddar
  • Cooking spray


  • Preheat oven to 350 degrees
  • Remove chicken sausage from casings. In a medium pan, cook sausages until no longer pink. As they cook break sausages up, with a spatula, into small to medium size pieces. If needed, drain slightly, and then divide sausage crumbles among 12 muffins tins sprayed with cooking spray.
  • In a large bowl, whisk together eggs and milk. Add a little salt and pepper if using. **Please note I think the sausages add enough flavor without the salt and pepper. Next time I make it I will probably leave the salt and pepper out.** Divide the egg mixture evenly over the chicken sausage in the 12 muffin cups. Sprinkle cheese evenly over muffin cups.
  • Carefully walk to place the muffin pan into the oven and cook for 20 – 23 minutes or until cooked completely. Serve immediately or refrigerate.


Serving: 1g | Calories: 141kcal | Carbohydrates: 1g | Protein: 16g | Fat: 7g | Sugar: 3g