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Breakfast Cupcakes

Morning Delights: Breakfast Cupcakes Start your day with a smile and a burst of flavor with Breakfast Cupcakes, a creative twist on the classic breakfast. These delightful cupcakes combine the essence of a hearty breakfast in a portable, easy-to-enjoy package. Loaded with savory sausage, fluffy eggs, vibrant veggies, and a cheesy topping, they’re perfect for busy mornings or a delightful brunch. Get ready to savor the morning delights of Breakfast Cupcakes.

A Morning Symphony

The star of this recipe is the harmony of flavors created by combining savory sausage, scrambled eggs, and colorful vegetables.

Morning Convenience

Breakfast Cupcakes offer the convenience of a complete breakfast in a single, handheld serving.

Substitutions and Variations:

Customize your Breakfast Cupcakes with these variations:

  1. Vegetarian Twist: Skip the sausage for a vegetarian version and add more veggies like bell peppers and spinach.
  2. Cheese Choices: Experiment with different cheese varieties such as cheddar, Swiss, or pepper jack for unique flavors.
  3. Herb Infusion: Sprinkle fresh herbs like chives, parsley, or cilantro on top for a burst of freshness.

Closing in Todd Wilbur Style

Remember It Later

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Now that you’ve discovered the morning delights of Breakfast Cupcakes, it’s time to savor their convenience and flavor. Enjoy them on the go or as a delightful addition to your brunch spread, and don’t forget to leave a review to let us know how much you enjoyed these morning delights. Happy savoring!

Tips or Notes:

  • Customize the cupcake fillings with your favorite breakfast ingredients, such as bacon, ham, or mushrooms.
  • Make a batch of Breakfast Cupcakes on the weekend and reheat them for a quick weekday breakfast.
  • Grease the muffin tin generously to ensure easy removal of the cupcakes.

Frequently Asked Questions

Can I make these Breakfast Cupcakes ahead of time?

Absolutely! You can make a batch of Breakfast Cupcakes, store them in the refrigerator, and reheat them in the microwave for a quick and convenient breakfast.

Can I use egg whites instead of whole eggs in this recipe?

Yes, you can use egg whites if you prefer a lower-fat option. Simply replace the whole eggs with an equivalent amount of egg whites.

Breakfast Cupcakes!!!

Breakfast Cupcakes!!!

Recipe by Alexandra
0.0 from 0 votes


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  • 6 large 6 eggs

  • 1/4 cup 1/4 milk

  • Salt and black pepper to taste

  • 1 cup 1 cooked breakfast sausage, crumbled

  • 1/2 cup 1/2 bell peppers, finely diced (a mix of colors)

  • 1/4 cup 1/4 red onion, finely diced

  • 1/4 cup 1/4 shredded cheddar cheese


  • Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone muffin liners.
  • In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and black pepper to taste.
  • Divide the crumbled breakfast sausage, diced bell peppers, and diced red onion evenly among the muffin cups.
  • Pour the egg mixture over the sausage and veggies in each muffin cup, filling them about two-thirds full.
  • Sprinkle shredded cheddar cheese on top of each cupcake.
  • Bake in the preheated oven for 25-30 minutes or until the cupcakes are puffed, set in the center, and slightly golden around the edges.
  • Remove the Breakfast Cupcakes from the oven and let them cool in the muffin tin for a few minutes.
  • Carefully remove the cupcakes from the muffin tin and serve warm. Enjoy the morning delights!

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