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!
Servings 12 up to 24 egg cups
- 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.
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 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.