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Chicken Sausage & Egg Frittata Cups

Sunday was meal prep day for the Handy household this week. These breakfast bites were the first thing I made, and didn't take long at all. The most time consuming part was doing all of the dicing and chopping, so if you find things pre-cut, it'll be even faster! These should last in the refrigerator for up to 4-5 days (but I doubt they'll be around that long). You could get creative with which ingredients you put in your muffins - but I went with pre-cooked chicken sausage and some veggies. Enjoy!


8 eggs, beaten

1/3 cup milk (I prefer skim)

dash of salt and pepper

~4 links of chicken sausage, diced into bite sized pieces

~1/2 cup zucchini, diced (about half a zucchini)

1/2 red bell pepper, diced

shredded Mexican cheese, for topping


Preheat the oven to 400 degrees. In a large bowl, whisk the eggs and stir in the milk, and a dash of salt and pepper. In a skillet/saute pan, heat 1 tb olive oil over medium-high heat and saute the chicken, sausage, zucchini, and bell pepper for 3-4 minutes. Add a dash of salt and pepper. Remove from heat and let the veggie and chicken sausage mixture cool (you don't want to cook the eggs). Stir into the egg mixture. Spray a 12 count muffin pan with non-stick cooking spray and fill the muffins about 3/4 way full. If desired, top each with a touch of shredded cheese. Bake for 15 minutes. The egg cups will rise while baking, but will then settle once taken out of the oven. Place in an airtight container and store in the refrigerator, or in a freezer safe container. Enjoy!

chicken sausage egg muffins

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