Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.
Sausage Egg Breakfast Cups
(Courtesy: Penny Jacques)
Ingredients
- 1 lb ground pork
- 1 tsp ground sage
- ½ tsp ground thyme
- ¼ tsp paprika
- ¼ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- ¾ cup freshly minced onion and green pepper
- ¾ cup shredded cheddar cheese
- 6 eggs, beaten
Instructions
- Preheat oven to 400℉. Coat the wells of a 12ct muffin tin with cooking spray.
- In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
- Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
- Bake for 20-25 minutes until eggs are set and slightly browned on top.
- Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
- Hack: Frozen vegetables can be used in this recipe.
- Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
- Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
- Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!
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Yeah, I 100% agree. This makes for a great grab-and-go breakfast. Plus, it has no fancy ingredients, the way I see it. Thus, literally, everyone can just make some of it and enjoy a meal never had before.
Other than that, at least to me, this gave a couple of different ideas as to what else similar can be made (as you suggested). I mean, using a 12-muffin-tin is a great adaptation. I mean, as long as there are some eggs and cheese, I bet it should all still stick together. Hence, the ingredients can be swapped out or mixed in for new ideas and tastes. For example, I would love to try switching out pork for chicken. But the options are endless.
As always, loved the hacks. Thank you!! 🙂
I love recipes like this because they are so flexible…you can use whatever you have on hand! Let me know how it tastes using chicken!
These look so yummy and definitely worth a try! I am curious about the nutritional information. Do you happen to have that? I do like the fact that I can make a batch and then have one or two each morning depending on the calorie count. That would be helpful for sure! Other then that, gonna print and try.