Sausage Egg Cups
Savory baked egg cups lined with seasoned sausage and filled with eggs, cheese, and your choice of vegetables. A protein-packed breakfast that's elegant enough for brunch yet simple enough for weeknight dinners.
Ingredients
Method
Preheat oven to 400°F (200°C). Lightly grease a muffin tin (8 cups) with butter or oil.
Divide sausage into 8 equal portions. Press each portion into a muffin cup, covering the bottom and sides evenly to form a cup shape. Divide bell pepper and green onion equally among the cups.
In a small bowl, whisk together salt, black pepper, paprika, and garlic powder. Sprinkle half of this seasoning blend over the sausage cups.
Bake sausage cups at 400°F for 8–10 minutes until sausage is just cooked through and lightly browned at the edges.
Remove muffin tin from oven. Divide shredded cheese equally among the cups (about 2 tablespoons each), pressing gently into the sausage.
Crack one egg into each cup on top of the cheese and sausage. Sprinkle remaining seasoning over the eggs. Bake at 400°F for 8–10 minutes until eggs are set but yolks are still slightly soft (adjust time for firmer yolks if desired).
Let cool in muffin tin for 2 minutes. Gently run a small knife around each cup and pop out onto a plate. Garnish with fresh herbs if desired and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →