Baked Egg Cups
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
- 5 eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 - 3/4 cup ground pork sausage see notes
- 1/2 - 3/4 cup fresh spinach ripped into small pieces
- 1/4 of a large red bell pepper diced
Instructions
- Prep: Preheat oven to 350 degrees F. Spray muffin tin with a non-stick cooking spray and set aside.
- Whisk: In a large bowl, whisk together eggs, unsweetened almond milk, salt, and pepper.
- Sausage: Bring a cast iron skillet to a medium-high heat, add sausage, move around the pan and break apart. Continue cooking until browned.
- 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).
- 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.
- Serve: Enjoy immediately or store for later in the fridge.
Video
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.
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