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A plate of baked egg cups with someone grabbing one with their fingers.

Baked Egg Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 6 egg cups 1x
  • Category: Breakfast
  • Method: Oven + Stove Top
  • Cuisine: American

Description

Our Baked Egg Cups recipe is perfect for meal-prep and are so easy to make for a healthy breakfast option all week long!


Ingredients

Scale
  • 5 eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/23/4 cup ground pork sausage (see notes)
  • 1/23/4 cup fresh spinach, ripped into small pieces
  • 1/4 of a large red bell pepper, diced

Instructions

  1. Prep: Preheat oven to 350 degrees F. Spray muffin tin with a non-stick cooking spray and set aside.
  2. Whisk: In a large bowl, whisk together eggs, unsweetened almond milk, salt, and pepper.
  3. Sausage: Bring a cast iron skillet to a medium-high heat, add sausage, move around the pan and break apart. Continue cooking until browned.
  4. Assemble: Take the prepared muffin tin and add a tablespoon or so of cooked pork, a tablespoon of ripped spinach, and a tablespoon of diced bell pepper to each muffin well. Pour the egg mixture over top, filing so there is a little room left at the top (it will expand and rise as it cooks – but will deflate once it cools).
  5. Bake: Place in the preheated oven for about 17 minutes of cook time. Remove from oven, if the top isn’t fully cooked, return to oven for 2-3 minute increments until fully cooked.
  6. Serve: Enjoy immediately or store for later in the fridge.

Notes

  • Pork Sausage: option to make Homemade Breakfast Sausage or pick-up your favorite store-bought version. (check ingredients to be Whole30/Paleo compliant)
  • Muffin Pan: Feel free to use silicone muffin tin liners if you want. It shouldn’t change the cook time.
  • Storage: store in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 egg cup
  • Calories: 95
  • Sugar: 0.2 g
  • Sodium: 331.6 mg
  • Fat: 7 g
  • Carbohydrates: 0.6 g
  • Protein: 6.7 g
  • Cholesterol: 162.2 mg