Make Ahead Sausage Egg Cups
A savory egg cup recipe that can be made ahead and reheated for easy meal prep. These are great for breakfast on the go, brunch, lunch, or breakfast for dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
- 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
- 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, 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 15-18 minutes until they are lightly browned on top and 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.
To Make Ahead:
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. You can also microwave the egg cups a few at a time for 30 seconds - 1 minute.