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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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast
Cuisine:
American
Keyword:
breakfast egg cups, egg breakfast, egg muffins
Servings:
12
Calories:
132
kcal
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
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:
132
kcal
|
Carbohydrates:
1
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
178
mg
|
Sodium:
282
mg
|
Potassium:
136
mg
|
Vitamin A:
525
IU
|
Vitamin C:
1.3
mg
|
Calcium:
58
mg
|
Iron:
1
mg