Bursting with savory sausage, fresh veggies, and irresistibly fluffy eggs, Baked Egg Cups are a breakfast favorite that combines unbeatable convenience with vibrant flavors. Whether you’re racing through a busy morning or planning a leisurely brunch, these protein-packed, colorful bites are simple to prepare and endlessly customizable—making them the perfect dish to add excitement and nourishment to your start of the day.

Ingredients You’ll Need

Every ingredient in these Baked Egg Cups plays a starring role, working together to deliver richness, color, and that crave-worthy flavor balance you want in a breakfast staple. Don’t be tempted to skip or swap too much; trust these essentials for the best results!

Eggs: The heart of the recipe, creating a fluffy, satisfying base that ties every bite together.
Unsweetened almond milk: Adds extra creaminess and lightness without the heaviness of dairy.
Kosher salt: Enhances the other ingredients while keeping the eggs flavorful.
Ground black pepper: Offers just the right kick to balance out the richness.
Ground pork sausage: Delivers a meaty, savory punch—try making your own or using your go-to store brand.
Fresh spinach: Infuses a pop of green and a dose of nutrition, plus lovely tender texture as it bakes.
Red bell pepper: Adds beautiful color and a slight sweetness to round out every bite.
Non-stick cooking spray: Keeps the egg cups easy to release from the muffin tin (a tiny detail that makes a big difference!).

How to Make Baked Egg Cups

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Grab your favorite muffin tin—either metal or silicone both work great—and coat it generously with non-stick spray. This step is crucial for easy cleanup and helps those Baked Egg Cups pop out perfectly formed every time.

Step 2: Whisk the Eggs and Seasonings

In a large bowl, crack in all five eggs, pour in the unsweetened almond milk, and sprinkle in the kosher salt and black pepper. Whisk everything together until it’s frothy and fully combined. Taking an extra minute here ensures your finished Baked Egg Cups bake up uniformly light and tender, rather than streaky or dense.

Step 3: Brown the Sausage

Heat a cast iron skillet (or any sturdy pan) over medium-high heat. Add your ground pork sausage and use a spatula to break it up as it sizzles. Keep sautéing until it’s nicely browned and crumbly, bringing out its savory depth and ensuring there are no big clumps. Set aside to cool for a minute or two before assembling.

Step 4: Load Up the Muffin Tin

Divide the cooked sausage evenly among the muffin wells—about a tablespoon per cup is just right. Next, scatter in the ripped spinach and diced red bell pepper, letting each cup become a tiny canvas of colors and textures. The veggies not only boost flavor but also make every Baked Egg Cup look positively cheerful!

Step 5: Pour and Fill

Carefully pour the whisked egg mixture over the sausage and veggies in each muffin well. Fill until just below the rim, making sure there’s room for the egg to puff up as it bakes. Don’t worry if they rise high—these beauties will settle down nicely after they come out of the oven.

Step 6: Bake to Perfection

Slide your muffin tin onto the center rack and bake for about 17 minutes. Check them: if the tops are a little jiggly, pop them back in for two- to three-minute increments until the eggs are fully set but still tender. Cool for a couple of minutes before running a butter knife around the edges for easy removal.

How to Serve Baked Egg Cups

Garnishes

The topping options are practically endless! Try a sprinkle of fresh herbs like chives or parsley, a dusting of smoked paprika, or even a dollop of your favorite hot sauce. These simple additions take each Baked Egg Cup straight to gourmet status.

Side Dishes

Baked Egg Cups are wonderful on their own, but they shine alongside crisp roasted potatoes, sliced avocado, or a refreshing fruit salad. Add a slice of toasted sourdough or a handful of mixed greens for a complete and satisfying breakfast spread.

Creative Ways to Present

Serving guests? Arrange the Baked Egg Cups on a large platter with colorful napkins and plenty of garnish. Or, tuck them into lunchboxes and meal prep containers for a grab-and-go treat. They’re a gorgeous addition to a brunch buffet—every guest will want your secret recipe!

Make Ahead and Storage

Storing Leftovers

Let your Baked Egg Cups cool completely, then tuck any extras into an airtight container. They’ll stay fresh in the fridge for up to four days, making weekday breakfasts or protein-packed snacks a breeze.

Freezing

Want to stock up? Wrap each Baked Egg Cup individually in plastic wrap, then drop them all into a zip-top freezer bag. They freeze beautifully for up to two months—just thaw in the fridge overnight before reheating.

Reheating

For best results, pop refrigerated—or fully thawed—egg cups into the microwave for 20 to 30 seconds. To keep things extra fluffy, cover them with a damp paper towel. For a crispier edge, reheat in a toaster oven for a few minutes instead.

FAQs

Can I use a different type of milk?

Absolutely! While unsweetened almond milk keeps things light and dairy-free, feel free to use regular milk, oat milk, or even coconut milk for a slightly richer flavor. Just be sure to stick with the same ratio for best results.

Can these be made vegetarian?

Yes! Simply skip the sausage or swap it out for vegetarian sausage crumbles, sautéed mushrooms, or extra bell peppers. The Baked Egg Cups will still be full of flavor and just as satisfying.

How do I know when the egg cups are done?

The tops should look fully set and opaque, and a gentle poke in the center should spring back. If in doubt, insert a toothpick—the eggs should not be runny, though they will firm up more as they cool.

What other veggies or fillings work well?

You can mix and match! Chopped tomatoes, green onions, diced zucchini, or even a sprinkle of cheese are fantastic additions. Just keep the total volume similar to the original recipe to ensure the eggs cook evenly.

Are Baked Egg Cups good for meal prep?

They’re a meal prep miracle! Make a batch or two ahead of time and enjoy them throughout the week—on their own, in sandwiches, or even sliced onto salads. Quick, mess-free, and always delicious.

Final Thoughts

There’s something irresistibly fun and comforting about Baked Egg Cups, and once you try them, you’ll understand the hype! Whether you’re fueling up for a big day or treating yourself to a slow brunch, these delightful little breakfast bites never disappoint. Go ahead—whip up a pan, get creative with your add-ins, and let Baked Egg Cups brighten your mornings!

Baked Egg Cups Recipe

★★★★★

5.2 from 14 reviews

Author: anna
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Low Calorie

Print Recipe

Description

These Baked Egg Cups are a delicious and convenient breakfast option that can be easily customized to suit your tastes. Perfect for meal prep or a quick morning bite!

Ingredients

Scale

Egg Mixture:

5 eggs
1/4 cup unsweetened almond milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Filling:

1/2 – 3/4 cup ground pork sausage
1/2 – 3/4 cup fresh spinach, ripped into small pieces
1/4 of a large red bell pepper, diced

Instructions

Preheat Oven: Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.
Whisk Egg Mixture: In a large bowl, whisk together eggs, almond milk, salt, and pepper.
Cook Sausage: Brown sausage in a skillet over medium-high heat.
Assemble Cups: Place sausage, spinach, and bell pepper in each muffin well. Pour egg mixture over the fillings.
Bake: Bake for about 17 minutes until cooked through.
Serve: Enjoy immediately or store in the fridge for later.