Episode 037 Egg Cups

Intro: Welcome welcome to another episode of Let’s Make Dinner, your audio library of amazing dinner recipes, sometimes breakfast, that you can get on the table any night of the week. I’m your host, Susie Weinrich.

Susie Weinrich: Who here loves breakfast for dinner? We love it as a change-up of flavors every once in a while. Sometimes my kids get a real craving for waffles or pancakes and I’m like, yep, it’s time for breakfast for dinner.

So I have a great recipe for you today that not only makes a great breakfast, it makes a great breakfast for dinner. It makes a great breakfast on the go. They could be put in the freezer and heated up in the microwave. Super easy. We’re making Sausage Egg Cups. 

Tips and Tricks: So let’s talk a little bit about this recipe before we actually get started. You can absolutely customize these egg cups, however you like. The base of the recipe is basically the eggs and the half and half and maybe the salt, but everything else you can customize. So I call for sausage. If you like ham, or if your kids like ham or ham are what you have, use that instead. My recipe calls for green onions. If your kids don’t eat onions, leave them out. If your kids love green peppers, add them in. I have spinach in mine. If nobody in your house likes spinach, don’t add it. It is so customizable to whatever your family likes. So I guess take this recipe with a grain of salt and make it your own. 

The other nice thing about this recipe is that can absolutely be made two to three days ahead. Cook them in the oven, let them cool, and cover them up with some plastic. Pop them in the fridge when you’re ready to have them for dinner, or if you’re serving brunch, you can just reheat them in the muffin tin that they’re in for about 15 minutes at 350. Or if you just need a couple of them, you can pop them in the microwave for 30 seconds to one minute. Super, super simple. 

The other thing is they can absolutely be frozen. So you can freeze them and keep them for up to six months, and then just pop them frozen right in the microwave and they’re good to go. Great for a breakfast on the go, or a super easy weeknight dinner. 

Finally, before we get on to making the full recipe, you can make this into 12 really big egg cups, or you can do 24 of just a regular-size egg cup, depending on the size of your muffin tin. Both will work. 

Sausage Egg Cups Recipe: All right, so let’s get started. You’re going to start by preheating your oven to 350 degrees, and then you want to get a muffin tin. Like I said before, a 12-count or a 24-count muffin tin will be great. You’ll prep that muffin tin by spraying each cup very generously with cooking spray, or you can coat it with vegetable oil or olive oil. Then in a large skillet, you’ll add about one tablespoon of olive oil and cook some breakfast sausage and crumble it up while it cooks through. If you have a lot of excess oil in the pan, go ahead and drain that from the sausage before moving on. Then you’ll add two cups of fresh baby spinach and three-quarter cups of chopped green onions. You’ll stir that in until the spinach is wilted. It’ll take about five minutes.

Now, remove that from the heat, and you can stir in half a cup of fresh basil. Set that aside and let that cool. Now in a large bowl, you’ll whisk together eight eggs, one and a half cups of half and half, half a teaspoon of salt, and some pepper, if you like pepper. You do not have to add it if pepper is nacho jam.

So whisk that together until it is completely smooth. Grab that muffin tin that you had prepped in the beginning, and you will divide that sausage mixture evenly into the muffin cups, however many you are going to make. So if you’re going to make 12 big ones, do 12. If you’re going to make 24, divide it out into 24. Then you’ll pour enough egg mixture over top of that sausage mixture just so that each cup is about three-quarters of the way full. Then sprinkle each cup with Parmesan cheese. You’ll need about one and a quarter cups of fresh grated Parmesan cheese. 

Pop that in your oven for about 15 to 18 minutes until the cheese is bubbly on the top, and the egg cup is cooked through. Pull it out of the oven and let them cool for about five minutes. If you’re going to serve them later, you can pop them in the fridge, but if you’re going to serve them right away, you may want to run a sharp knife around the edge of each muffin cup to pop that egg cup right out of the muffin tin. 

When we serve this for dinner, I will serve maybe one or two per child, and then probably anywhere from two to four per adult. Then for side dishes, we like to keep it very breakfasty, so fresh fruit, maybe some toast, yogurt, granola, maybe some pancakes or waffles, or just some store-bought pastries.

That’s it. Super delicious. Breakfast for dinner. As always, I will link all of the recipes that I talked about in this episode right in the show notes so you can make this for dinner whenever you’re ready. 

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Outro: Until next time, I hope this episode of Let’s Make Dinner, makes your dinnertime a little easier. See ya.