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Cheesy Egg Cups with Sausage, Peppers and Potatoes

These easy, make-ahead egg cups are filled with sweet Italian sausage, sautéed peppers and Little Potato creamers. The perfect healthy breakfast recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 341kcal
Author Liz Della Croce


  • 1 package Little Potato Company’s Microwave Ready Creamer potatoes any flavor
  • 1/2 pound ground Italian sausage sweet or spicy
  • 1 cup red bell pepper diced
  • 12 large eggs
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Pre-heat oven to 350 degrees and spray a muffin tin with cooking spray; set aside.
  • Cook the Little Potato Company’s Microwave Ready Creamer potatoes according to package instructions. Be sure to peel back the cover and remove the seasoning pack. 
  • While potatoes are cooking, heat a medium skillet over medium-high heat and spray with cooking spray. Sauté Italian sausage for 5-7 minutes, using a wooden spoon to break up into bite-sized pieces. Add the diced bell peppers and sauté additional 2-3 minutes; set aside.
  • When potatoes are done cooking, slice them in half. Divide potatoes evenly between the 12 muffin tins then top each with a couple tablespoons of the sausage and pepper mixture.
  • In a large liquid measuring bowl, whisk together eggs, water, salt and pepper. Pour mixture into each muffin tin, about 3/4 of the way to the top. Bake for 25-30 minutes or until eggs are set. Serve warm or refrigerate for up to 5 days.


Serving: 2cups | Calories: 341kcal | Carbohydrates: 12g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 450mg | Sodium: 766mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1390IU | Vitamin C: 32.5mg | Calcium: 72mg | Iron: 2.5mg