Easy Breakfast Cupcakes (Perfect for Meal Prep!)

Start your day with easy, customizable breakfast cupcakes made with eggs, cheese, and your favorite toppings. Perfect for meal prep and kid-approved!

Easy Breakfast Cupcake Muffins

I love spending a relaxing weekend morning with my family eating a delicious breakfast. Any excuse to eat a nice, tasty meal in my pajamas is alright by me!

We usually stick with the classic breakfast meals, like french toast, pancakes and crepes, but this Breakfast Cupcakes Recipe is a nice twist on the classic omelet! Serve them with some fresh berries and a tall glass of orange juice and you’ll be wishing every morning started off this delicious!

Why You’ll Love These Breakfast Cupcakes

• Quick & Easy – Ready in about 30 minutes from start to finish.
• Customizable – Add your favorite meats, veggies, and cheese.
• Great for Meal Prep – Make a big batch and store them in the fridge or freezer.
• Kid-Friendly – Tastes like a mini omelet in cupcake form!

Ingredients You’ll Need

Here’s what goes into these savory breakfast muffins:

• 1- 12oz package of sausage links, browned and cut into small pieces
• 16 large eggs
• 1 cup Shredded Cheddar Cheese
• ½ cup milk
• 1 tbsp olive oil
• 1 tsp baking powder
• Salt & pepper to taste
• ½ cup shredded Parmesan Cheese

How to Make Breakfast Cupcakes

1. Prep – Preheat the oven to 375. Spray 2 muffin pans with cooking spray or line them with 24 cupcake liners.
2. Add the Sausage – Spoon the sausage pieces into each cupcake. Set aside.
3. Mix the Eggs – In a medium bowl, whisk together eggs, milk, oil and baking powder until smooth. Gently stir in cheddar cheese and add salt and pepper to taste. Ladle the egg mixture over sausage.
4. Bake – Bake for 15 or until the egg is cooked through.
5. Garnish – Sprinkle with Parmesan Cheese and serve warm.

Storage & Reheating Tips

• Store in the fridge for up to 5 days in an airtight container.
• Freeze for later – Let them cool completely, then freeze in a zip-top bag for up to 2 months.
• Reheat in the microwave for 30–60 seconds or warm in the oven at 350°F until heated through.

Make It Your Own!

Here are a few fun variations to try:

• Meat Lovers: Add bacon bits, sausage, and ham.
• Veggie Delight: Use mushrooms, zucchini, and spinach.
• Spicy Kick: Add diced jalapeños and pepper jack cheese.

More Easy Breakfast Ideas

• Mini Pancake Muffins
• Breakfast Casserole
• 30-Minute Cinnamon Rolls

Pin this recipe or save it for later—because once you try these breakfast cupcakes, they’re going into your regular rotation!

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Breakfast Cupcake Muffins

Servings: 24 Cupcakes

Start your day with easy, customizable breakfast cupcakes made with eggs, cheese, and your favorite toppings. Perfect for meal prep and kid-approved!

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 1 12 oz package sausage links, browned and cut into small pieces
• 16 eggs
• 1 cup cheddar cheese, Shredded
• ½ cup milk
• 1 tbsp olive oil
• 1 tsp baking powder
• salt & pepper , to taste
• ½ cup parmesan cheese, shredded

Instructions

• Preheat oven to 375. Spray 2 muffin pans with cooking spray or line them with 24 cupcake liners.
  
• Spoon the sausage pieces into each cupcake. Set aside.
• In a medium bowl, whisk together eggs, milk, oil and baking powder until smooth. Gently stir in cheddar cheese and add salt and pepper to taste.
• Ladle the egg mixture over sausage.
• Bake for 15 minutes or until egg is cooked through.
  
• Sprinkle with Parmesan Cheese and serve warm.

Notes

Yields 24 breakfast cupcakes

Nutrition

Serving: 2 cupcakes · Calories: 78 kcal · Carbohydrates: 1 g · Protein: 6 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 116 mg · Sodium: 108 mg · Potassium: 71 mg · Fiber: 0.004 g · Sugar: 0.4 g · Vitamin A: 230 IU · Calcium: 88 mg · Iron: 1 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: breakfast