Baked Egg Cups Recipe
These quick and easy Baked Egg Cups are made with real ingredients in about 30 minutes - perfect to meal prep for the week!
Ingredients
- 5 eggs
- ¼ cup unsweetened almond milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ - ¾ cup ground pork sausage see notes
- ½ - ¾ cup fresh spinach ripped into small pieces
- ¼ red bell pepper diced
Instructions
- Prep: Preheat oven to 350℉. Spray muffin tin with a non-stick cooking spray and set aside.
- Whisk: In a large bowl, whisk together 5 eggs, ¼ cup unsweetened almond milk, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Sausage: Bring a cast iron skillet to a medium-high heat, add ½ - ¾ cup ground pork sausage, move around the pan and break apart. Continue cooking until browned.
- Assemble: Take the prepared muffin tin and add about a tablespoon of cooked sausage, 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.
Nutrition
Calories: 113kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 381mg | Potassium: 123mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 602IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
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