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)
- 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
- 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!