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Best Easy Make-Ahead Breakfast Casserole Cups for Tailgate

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These portable, make-ahead breakfast casserole cups are perfect for tailgating or busy mornings. Packed with eggs, sausage, cheese, and veggies, they’re easy to customize and reheat beautifully.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/2 cup whole milk (or 2%)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika
  • 1 cup cooked breakfast sausage, crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup diced yellow or white onion
  • 2 tablespoons chopped green onion
  • 1/4 cup diced jalapeño (optional, for heat)
  • 1/4 cup cooked spinach, squeezed dry (optional)
  • 1/4 cup diced mushrooms, sautéed (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray.
  2. In a skillet over medium heat, cook 1 cup crumbled breakfast sausage until browned, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
  3. In the same skillet with about 1 tablespoon rendered fat, sauté diced bell pepper and onion for 3-4 minutes until softened. Add optional jalapeño or mushrooms if using. Let cool slightly.
  4. In a medium bowl, whisk together 8 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika until smooth and slightly frothy.
  5. Divide cooked sausage and sautéed veggies evenly among the 12 muffin cups. Sprinkle about 1 tablespoon of shredded cheese into each cup.
  6. Pour egg mixture over the fillings, filling each cup about 3/4 full. Gently stir each cup to distribute fillings evenly.
  7. Top with remaining cheese and a pinch of chopped green onion.
  8. Bake for 18-22 minutes, until edges are golden brown and centers are set. A toothpick inserted into the center should come out clean.
  9. Let cups rest in the pan for 5 minutes, then run a butter knife around edges and transfer to a cooling rack. Serve warm.

Notes

For make-ahead: Assemble cups through step 5, cover with plastic wrap, and refrigerate overnight. Let sit at room temperature while oven preheats, then bake as directed, adding 2-3 minutes if needed. For freezing: Cool completely, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in microwave or oven.

Nutrition

Keywords: breakfast casserole cups, tailgate breakfast, make-ahead breakfast, egg cups, portable breakfast, game day breakfast

Find it online: https://cookdella.com/best-easy-make-ahead-breakfast-casserole-cups-for-tailgate/