These Sausage Egg Cups are so tasty and simple. Make them ahead or eat them right away for breakfast, brunch, or dinner!
I’m guessing sometime soon you’ll be having a house full of guests. I’m guessing you will be scrambling to figure out what you will feed them for an ENTIRE weekend. How do I know? Because it would happen to me Every. Single. Time.
Then I started to organize my weekend meals for company a little different and it is smooth sailing now.
Here are a few tips to make planning much easier:
- Take help where you can get it. Do not make everything yourself… but do not buy everything premade. I have found that 50/50 is best. Find a bakery you love and get a box of pastries to serve with breakfast. Is there a great BBQ joint up the street? Buy their smoked meat by the #, but make your own side dishes. It will be easier on you but still feel like a home cooked meal to your guests.
- Always plan a large breakfast. Have a protein, a starch and something sweet. The more you make ahead the better… by planning and prepping ahead you can sleep in longer! Always a bonus in my book.
- Never plan a lunch (unless lunch is the main event!). I find that lunch gets lost in the shuffle anyway. It seems we always plan to go shopping or have afternoon activities that don’t allow for lunch at home. Your efforts will go unnoticed and probably uneaten.
- Plan all your dinners ahead of time. Whether it is going out to eat, take out, a home cooked meal, or a combo. The latter option is my favorite. For example we might get take out BBQ, because we live in KC ya’ll, and then make all the side dishes. Another idea would be to grill a pork tenderloin but buy pre made side dishes- say from Costco.
These egg cups are so easy to have in the fridge to rewarm for breakfast. I serve these alongside fruit, hashbrown patties, and pastries. It’s the perfect breakfast to keep your guests full until dinner (probably with a little snack in between). This is also a very popular dinner option at our house. I can make the egg cups on the weekend and keep them in the fridge until a busy night. Then I can just pop them in the oven and serve it with some fruit and probably some premade waffles (like Eggo- not ones I premade!).
I know some kids can be weird about spinach, or green things in general. To make a non-green- kid-friendly version just set some sausage aside before adding the spinach. Then you can assemble a few cups with just egg and sausage. Now you are a breakfast hero and everyone is happy. Until you serve them strawberries when they wanted blueberries and they melt into a puddle on the floor. #momlife
I hope you will give these sausage egg cups a try in your kitchen.
- 16oz ground sausage (breakfast style, like Jimmy Dean)
- 1 tablespoon oil
- ¾ cup green onion
- 2 cups fresh baby spinach, firmly packed
- ½ cup fresh basil, chopped, loosely packed
- 8 eggs
- 1½ cups half & half
- 1¼ cup parmesan cheese, fresh grated
- ½ teaspoon salt
- pepper to taste
- Preheat your oven to 350.
- Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.
- In a large skillet cook the sausage until it is cooked through and crumbled. Drain the fat from the sausage and set aside
- In that same pan over medium heat add the oil and cook the spinach and onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat and add the basil and sausage, stir to combine.
- Whisk the eggs, half & half, salt, and pepper together until the eggs and milk are completely smooth.
- Divide the sausage mixture evenly into the muffin cups (this should be enough to make 18-24 egg cups, depending on the size of your muffin tin). Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with parmesan cheese.
- Bake for 20 minutes until they are lightly browned on top. Let cool for 5 minutes before removing them from the muffin tin.
Bake the egg cups and let cool. Remove from the muffin tin and place in a 9x13 pan. Refrigerate for up to 3 days. To reheat bake at 350 for 15 minutes, until heated through.