Serve Breakfast Egg Cups for Easter Brunch or make these easy baked egg muffins recipe for freezer friendly breakfast meal planning.
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5 from 2 votes

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
Course: Breakfast
Cuisine: American
Keyword: breakfast egg cups, egg breakfast, egg muffins
Servings: 12
Calories: 132kcal
Author: Courtney


  • 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: 525IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1mg