Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!
Make Ahead Sausage Egg Cups
These egg cups are so easy to have in the fridge to rewarm for a weekday breakfast. I like to serve these alongside fresh fruit.
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 just pop them in the oven or microwave and serve them with some fruit and probably some premade waffles (like Eggo- not ones I premade!).
Easy Breakfast for Weekend Guests
These egg cups also make an easy breakfast to have PREpared for weekend house guests. Pair it with some fresh fruit, store bought pastries, and coffee and breakfast is already ready!
For a full version of meal planning for weekend guests, check out this post on Easy Meal Ideas for Weekend House Guests.
How to Make Sausage Egg Cups
Start by preheating your oven to 350 degrees. Prep a 12 cup muffin tin with baking spray or olive oil.
In a skillet over medium heat brown the ground breakfast sausage until it is cooked through and crumbled. If you have excess grease in the pan, drain that before moving on.
Add the fresh spinach and onions to the pan and saute until the spinach is wilted and the onions are softened, about 5 minutes. Remove from the heat, stir in the chopped basil, and let the mixture cool for a few minutes.
Meanwhile in a large bowl whisk together the eggs, half and half, salt, and pepper.
Divide the sausage mixture evenly into your prepared muffin tin(s), filling each one half way. You will have enough for 12-24 cups, depending on how large your muffin tin(s) are.
Pour enough egg mixture over each cup, filling it almost to the top.
Sprinkle each cup with a generous portion of parmesan cheese.
Bake for 15-18 minutes until the cheese is bubbly and they are cooked through.
Let the sausage egg cups cool for about 5 minutes before removing them from the muffin tin.
Run a knife around the outside edge of each cup and they will lift right out of the pan!
Making Egg Cups Kid Friendly
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 to the skillet. 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
Sausage Egg Cup Recipe
Make Ahead Sausage Egg Cups
- 12 count muffin tin(s)
- 16 oz ground sausage breakfast style, like Jimmy Dean
- 1 tbsp oil
- ¾ cup green onion
- 2 cups fresh baby spinach firmly packed
- ½ cup fresh basil chopped, loosely packed (if you do not have fresh basil you can sub 1 tsp dried basil)
- 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 add 1 tbsp olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.
- Add the 2 cups fresh baby spinach and 3/4 cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the 1/2 cup fresh basil, stir to combine. Set aside and let cool for a few minutes.
- Meanwhile whisk the 8 eggs, 1 1/2 cups half & half, 1/2 tsp salt, and pepper together until the eggs and milk are completely smooth.
- **This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with Parmesan cheese.
- Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.You may need to run a knife around the edge of each muffin cup to remove them from the pan.
Bake the egg cups and let cool. Remove from the muffin tin and place in a 9×13 pan. Refrigerate for up to 3 days. To reheat bake at 350 for 15 minutes, until heated through. You can also microwave the egg cups a few at a time for 30 seconds – 1 minute.
Originally posted March 2017 – Photos & copy updated March 2020