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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 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
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!
Calories: 132kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 178mg | Sodium: 282mg | Potassium: 136mg | Vitamin A: 10.5% | Vitamin C: 1.6% | Calcium: 5.8% | Iron: 5.6%