Easy Crispy Sheet Pan Breakfast Egg Cups with Turkey Sausage
These crispy sheet pan breakfast egg cups with turkey sausage combine a savory, crispy edge with tender, fluffy eggs. Perfect for quick, easy, and satisfying breakfasts or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg cups (about 6 servings, 2 egg cups per serving) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) raw turkey sausage, crumbled
- 10 large eggs, room temperature
- ½ cup (120 ml) milk (whole or 2%, or dairy-free like oat or almond milk)
- 1 cup (100 grams) shredded cheese (sharp cheddar or blend of cheddar and mozzarella)
- ½ cup diced bell peppers (any color)
- ¼ cup thinly sliced green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil or nonstick spray for greasing
- Optional add-ins: ½ cup chopped spinach or kale, ¼ cup diced tomatoes (drained), crushed red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease muffin tin and sheet pan with olive oil or nonstick spray.
- Cook turkey sausage in a skillet over medium heat for 6-8 minutes until browned and cooked through. Drain excess grease and let cool slightly.
- In a large bowl, whisk together eggs and milk until combined and frothy. Season with salt and pepper.
- Stir cooked turkey sausage, shredded cheese, diced bell peppers, and green onions into the egg mixture. Fold in any optional add-ins if using.
- Spoon the mixture into muffin cups, filling about ¾ full. Place muffin tin on sheet pan to catch spills.
- Bake for 20-25 minutes until egg cups are set and golden around edges. A toothpick inserted should come out clean.
- Let cool for 5 minutes before loosening edges with a knife or spatula and removing from muffin tin.
Notes
Use room-temperature eggs for even cooking and fluffiness. Grease muffin tin and sheet pan generously to prevent sticking and achieve crispy edges. Avoid overfilling muffin cups to prevent spills. Optional broil for 1-2 minutes after baking for extra crispiness but watch closely to avoid burning. Drain watery veggies well to maintain texture.
Nutrition
- Serving Size: 2 egg cups
- Calories: 235
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 4
- Fiber: 1.5
- Protein: 19
Keywords: breakfast egg cups, turkey sausage egg cups, sheet pan breakfast, easy breakfast recipe, meal prep breakfast, crispy egg muffins