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.
Notes
- Pork Sausage: Homemade or store-bought sausage can be used.
- Muffin Pan: Silicone liners can be used without affecting cook time.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 95
- Sugar: 0.2 g
- Sodium: 331.6 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0.2 g
- Protein: 6.7 g
- Cholesterol: 162.2 mg
Keywords: Baked Egg Cups, Breakfast, Meal Prep, Easy Recipe
