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!
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.
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.
Step by Step Picture Instructions
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
More Breakfast Recipes To Love
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Make Ahead Sausage Egg Cups
Equipment
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
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.1 tablespoon oil, 16 oz ground sausage
- 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.¾ cup green onion, 2 cups fresh baby spinach, ½ cup fresh basil
- Meanwhile whisk the 8 eggs, 1 ½ cups half & half, ½ teaspoon salt, and pepper together until the eggs and milk are completely smooth.8 eggs, 1½ cups half & half, ½ teaspoon salt, pepper to taste
- **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.1¼ cup 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.
Recipe Tips and Notes:
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
H. E. Phillips says
Excellent…made with peppers and onions
Grammy says
I would decrease the salt to 1/8 tsp. or omit altogether.
Grammy says
These are unbelievably delicious; great for a quick breakfast or snack; and versatile in terms of cheese. I used whatever I had in the fridge. Next time (and there WILL be a next time) I will make them with gruyere, a personal favorite. I will also increase the amount of spinach to 4 cups, as it wilts down considerably when sauteed, and maybe decrease the amount of sausage to 8 oz. Thank you so much for this wonderful recipe.
Linda K Thiere says
They are delish!! Can you give me the carb count, calories etc. My husband is trying to lose weight.
Susie Weinrich says
So glad that you loved them. I updated the recipe card to include the nutrition facts.
DebS says
These look delicious! Can they be frozen? There’s no way I could eat them all at once (although I would love to LOL)! If so, how do I reheat them?
Susie Weinrich says
Yes, you can freeze these. To thaw just pop in the microwave covered by a damp paper towel for 30 second increments, making sure the middle warms through.
DeAnne Miller says
These are so good! Will be making them again!
Tom says
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.
Lauren Nagel says
A go-to meal prep recipe in our house! My husband loves these!
Michelle says
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.
Sandra says
Yes I’m glad I read your review. It definitely made enough for two batches. Both are in the oven now 😋
msSally says
Do these freeze well? If so then how would you warm them?
Susie Weinrich says
Definitely!!! Just reheat in the microwave, covered with a damp paper towel, for 30 second increments.
Tricia says
Perfect for an on the go breakfast or when cooking for a crowd. My family loves them.
Tuwina’s says
Omg when I saw it I was like the perfect portion for me n my husband n grand babies
Anna Lynn says
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!
Susie says
Excellent! I’m so glad you (and your kids and your guests) love them!
Tawnie Kroll says
I love having this ready to go for my busy mornings! So delicious, thank you!
Susie says
It makes the morning so much easier… and I love eating protein in the morning. It definitely keeps me going.
John says
Perfect for breakfast, dinner or a snack!
Susie says
And perfect for on-the-go… they heat up perfectly in the microwave