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    You are here: Home / Recipes / Breakfast Egg Cups

    Breakfast Egg Cups

    BY: Courtney PUBLISHED: Apr 12, 2017 9 Comments UPDATED ON: Jul 31, 2018

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    Freezer Friendly Breakfast Recipe - Serve Breakfast Egg Cups for Easter Brunch or make these easy baked egg muffins recipe for freezer friendly breakfast meal planning.

    Breakfast Egg Cups make for a great brunch recipe! Make our egg cup recipe for a freezer-friendly and breakfast when meal planning. Special thanks to Hatfield® quality meats for sponsoring this quick and easy recipe.

    baked egg cups

    Baked Egg Cups = portable breakfast

    I originally started making baked egg cups as part of my breakfast meal planning and now it’s turned into the perfect handheld brunch recipe too! For meal planning, I only add bacon, spinach, mushrooms, and onions with the eggs, but when it’s brunch with friends and family I like to add in more sausage also. The sausage gives it, even more flavor and protein! You can make egg cups for anyone in the family with their favorite additions.

    Like we mentioned above our baked egg muffins are freezer friendly. You simply make the breakfast egg cups and then allow them to cool a bit before wrapping up for the freezer. I like to place them in a large freezer safe bag and then take one out whenever I want to eat them.

    bacon egg cups

    When I’m making them for guests I do prefer to make the day of so they’re nice and fresh. If I’m in a rush I’ll make them before we head to church I’d cover them and place in the fridge. Once we get home with our guests I simply place them back into the oven and reheat. This egg cup recipe is so simple!

    breakfast egg cups

    Hatfield® can be in so many dishes from your main course to breakfast. I have even known some to use bacon in their desserts! We love using the Recipe Essentials™ Sausage in our stuffing recipe as well. I like to use the Sweet Italian Sausage, but they also have Hot Italian, Ground Pork, Chorizo Ground, and Country Ground Sausage.

    egg cup recipe

    Now for the bacon, we opt for a thicker cut. I like to go with the
    Thick Cut Hardwood Smoked Bacon. I always buy 3 packages for brunch. One goes into the muffins and then on the side, because our family loves bacon, haha!

    PIN our egg muffins for later

    low carb egg muffins

    Egg cup recipe

    Serve Breakfast Egg Cups for Easter Brunch or make these easy baked egg muffins recipe for freezer friendly breakfast meal planning.

    Breakfast Egg Cups

    Baked Breakfast Egg Cups make for a great brunch recipe! Make our egg cup recipe for a freezer-friendly and breakfast when meal planning. Special thanks to Hatfield® quality meats for sponsoring this quick and easy recipe.
    4.67 from 6 votes

    click the stars to rate this recipe

    Print Pin Recipe
    Course: Breakfast
    Cuisine: American
    Keyword: breakfast egg cups, egg breakfast, egg muffins
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 132kcal
    Author: Courtney

    Ingredients

    • 1 package of bacon
    • 1 1/2 cups ground sausage
    • 1/2 cup onions , chopped
    • 1 cup spinach leaves , frozen
    • 12 eggs
    • 1/2 cup milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup shredded cheddar cheese
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    Instructions

    • Preheat oven to 375 degrees.
    • Line a cookie sheet with parchment paper and place down the bacon.
    • Cook bacon until crispy, about 15-20 minutes.
    • While bacon is cooking cook up the sausage and make sure you chop it with the spatula as cooking.
    • Once the sausage is fully cooked remove from the pan and add in the onions and spinach.
    • Cook until onions are tender.
    • Remove the bacon from the oven allow to cool and then crumble.
    • Reduce oven temparture to 350 degrees.
    • In a large bowl crack all of the eggs and mix up with the milk, salt, and pepper.
    • Grease a muffin tin with butter and place in the sausage, spinach and onions, eggs, and then top with most of the bacon.
    • Put the muffin tin into the oven and bake for 20-25 minutes, or until the eggs are no longer runny.
    • Top some with the extra bacon and cheese.
    • Pop back into the oven to allow cheese to melt.
    • Remove from oven, serve and enjoy!

    Nutrition

    Calories: 132kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 178mg | Sodium: 282mg | Potassium: 136mg | Vitamin A: 525IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer
    Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

    Want more bacon recipes? Try our Cheesy Bacon Potatoes!

    These cheesy bacon potatoes are bound to be the favorite side dish at your holiday table. It's the ultimate comfort food recipe and hello BACON!

    Want more sausage recipes? Try our Easy Sausage Stuffing and Leftover Stuffing Muffins

     

     

    More Recipes

    • Chocolate Chip Cookie Bars
    • Pasta e Fagioli Soup (Olive Garden Copycat)
    • Copycat Olive Garden Breadsticks
    • Homemade Spaghetti Sauce

    POSTED IN: Breakfast Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

    Reader Interactions

    Comments

    1. Carly

      May 07, 2018 at 7:57 pm

      Might be a dumb question but how long to you reheat then after they’ve been frozen and can I microwave them to reheat

      Reply
      • Courtney Lopez

        May 07, 2018 at 8:48 pm

        Not a dumb question! 🙂 We don’t own a microwave (personal choice), but my husband takes them to work and will nuke them there. We take them out of the freezer the night before and he microwaves for about 2 minutes. You may need more time depending on how frozen it is.

    2. Ruth

      July 12, 2018 at 8:42 am

      Great recipe! Can’t wait to make them for an overnight at an offshore lighthouse here in Maine next week. Thank you!

      Reply
      • Courtney Lopez

        July 20, 2018 at 2:13 pm

        You’re welcome! Hope you guys like them!! 😀

    3. Amanda

      August 28, 2018 at 5:08 pm

      This was my first keto recipe I ever tried, and since I’ve tried a dozen more, it’s still my favorite!! My only issue/question is how do I make the muffin pan easier to clean. I’ve tried lots of butter and thinner layer of butter, I let soak in water for hours and days… No matter what I have to hand scrub each muffin slot for a good couple minutes to get it clean for the next round. Am I doing something wrong? Have you tried a silicone muffin pan? Would it clean easier? Any input is appreciated. Thank you for the awesome, deliciousness.

      Reply
      • Courtney Lopez

        September 05, 2018 at 5:41 pm

        Oh my, I’ve never had an issue with it sticking. 🙁 I’m so sorry about that but glad you enjoy the recipe!!
        I do have silicone pans and love them, excellent nonstick and pop right out for most things. Could you let me know what muffin pan you have? I personally use oxo (the gold) muffin pans.

    4. Rosa

      March 03, 2019 at 11:44 am

      Whats the serving size?

      Reply
      • Courtney Lopez

        March 09, 2019 at 7:19 am

        1 egg cup equals 1 serving. 🙂

    5. Tami

      April 22, 2019 at 12:25 pm

      I am strict Keto and don’t use milk. Could you substitute heavy cream for the milk?

      Reply

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