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    You are here: Home / Recipes / Breakfast

    Sausage Egg Cups

    Published: Mar 3, 2020 · Modified: Oct 6, 2020 by Susie Weinrich · This post may contain affiliate links.

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    Breakfast egg cups in a muffin tin - pinterest text overlay
    breakfast board with egg cups - pinterest text

    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!

    a breakfast board with sausage egg cups, fruit, yogurt and toast

    If breakfast is your jam, or you love breakfast for dinner, check out these Banana Bread Muffins, Instant Pot Hard Boiled Eggs, and Spring Egg Cups!

    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. 

    sausage egg muffins on a plate with 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.

    crumbled breakfast sausage with spinach and basil in a skillet

    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.

    • sausage mixture in a muffin tin
    • showing how sausage egg cups are assembled
    • pouring egg mixture over sausage for sausage egg muffins

    Pour enough egg mixture over each cup, filling it almost to the top.

    Sprinkle each cup with a generous portion of parmesan cheese.

    Egg Cups ready for the oven

    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!

    cooked sausage egg cups in a muffin tin

    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

    egg cups, fruit, yogurt and toast on a breakfast board

    Sausage Egg Cup Recipe

    sausage egg cups on a breakfast buffet

    Make Ahead Sausage Egg Cups

    These 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!
    5 from 11 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    cooling: 5 minutes
    Total Time: 40 minutes
    Servings: 12 up to 24 egg cups
    Author: Susie Weinrich

    Equipment

    • 12 count muffin tin(s)

    Ingredients

    • 16 oz 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 (if you do not have fresh basil you can sub 1 teaspoon dried basil)
    • 8 eggs
    • 1½ cups half & half
    • 1¼ cup parmesan cheese fresh grated
    • ½ teaspoon salt
    • pepper to taste
    Prevent your screen from going dark while you are cooking!

    Instructions

    • 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 tablespoon 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 ¾ cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the ½ cup fresh basil, stir to combine. Set aside and let cool for a few minutes.
    • Meanwhile whisk the 8 eggs, 1 ½ cups half & half, ½ teaspoon 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.

    Notes:

    12-24 Egg Cups:
    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. 
     
    To Make Ahead:
    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.
     
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    Originally posted March 2017 – Photos & copy updated March 2020

    More breakfast Recipes

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    • Cherry Pie Bars
    • Instant Pot Hard Boiled Eggs with Easy to Peel Shells
    • Easy Meals for House Guests
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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. DeAnne Miller

      October 28, 2021 at 4:57 pm

      5 stars
      These are so good! Will be making them again!

      Reply
    2. Tom

      October 26, 2021 at 5:51 pm

      These are great! I’ve had to cook them longer than 18 minutes to get them cooked through, but after about 22 minutes they’re great.

      Reply
    3. Lauren Nagel

      September 21, 2021 at 7:38 am

      5 stars
      A go-to meal prep recipe in our house! My husband loves these!

      Reply
    4. Michelle

      April 18, 2021 at 7:36 pm

      So yummy! Absolutely love these, but the recipe makes about twice what I expected, I halved it the second time and it made 24 small muffins perfectly.

      Reply
      • Sandra

        August 08, 2021 at 11:02 am

        Yes I’m glad I read your review. It definitely made enough for two batches. Both are in the oven now 😋

        Reply
    5. msSally

      March 05, 2021 at 10:51 am

      Do these freeze well? If so then how would you warm them?

      Reply
      • Susie Weinrich

        March 05, 2021 at 12:52 pm

        Definitely!!! Just reheat in the microwave, covered with a damp paper towel, for 30 second increments.

        Reply
    6. Tricia

      August 12, 2020 at 12:34 pm

      5 stars
      Perfect for an on the go breakfast or when cooking for a crowd. My family loves them.

      Reply
    7. Tuwina’s

      June 06, 2020 at 9:33 am

      Omg when I saw it I was like the perfect portion for me n my husband n grand babies

      Reply
    8. Anna Lynn

      October 14, 2019 at 8:36 am

      5 stars
      Lots of flavor, but also light (not at all dense as some recipes of this kind are). Made a batch half with spinach and half “kid friendly.” These were perfect for our house guests. Got lots of compliments and these are now a staple breakfast item to make on the weekend and heat up quickly during the busy midweek mornings. Also great for a quick breakfast when camping. Thanks a bunch!

      Reply
      • Susie

        October 14, 2019 at 8:38 am

        Excellent! I’m so glad you (and your kids and your guests) love them!

        Reply
    9. Tawnie Kroll

      October 10, 2018 at 10:46 am

      5 stars
      I love having this ready to go for my busy mornings! So delicious, thank you!

      Reply
      • Susie

        October 10, 2018 at 10:55 am

        It makes the morning so much easier… and I love eating protein in the morning. It definitely keeps me going.

        Reply
    10. John

      August 12, 2018 at 1:18 pm

      5 stars
      Perfect for breakfast, dinner or a snack!

      Reply
      • Susie

        August 12, 2018 at 11:21 pm

        And perfect for on-the-go… they heat up perfectly in the microwave

        Reply

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