Baked Sausage Egg Cups

Baked Sausage Egg Cups

Do egg cups ever get old? We love how these ones start with bread to keep each cup easier (and less messy) to hold. Makes 12 egg cups.

Recipe by Lunches + Littles
Ingredients
  • 3 Caprese Chicken Sausages
  • Approx. 6 pieces of bread (depending on the size of each slice, see below and please note: a harder in texture, heartier bread works better in this recipe vs. white)
  • 11 large eggs
  • 1 heaping cup of fresh chopped up spinach leaves
  • 1/2 cup of cheese of choice (we used parmesan here)
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees and spray a 12-well muffin tin with non-cooking spray. Set aside.
  2. Take sausage links and cut each one in half lengthwise. Then cut those halves into small bite-sized pieces. Set aside.
  3. Next, use a small cup turned upside down or a circle cookie cutter if you have one (approx. 2 inches in diameter) to press into/cut out the bread pieces, one at a time until you have small circle cut outs that can fit/be pressed into wells. Set them aside.
  4. In a mixing bowl, whisk together eggs. Then add a pinch of salt and pepper. Set aside.
  5. Now with the prepared muffin tin, do the following: press bread circles/cut outs into the bottom of each well. Next (divided evenly between 12 wells) add sausage pieces, then chopped spinach. Then, carefully pour or ladle whisked eggs over top until wells are almost full. Finally top each one with a bit of cheese.
  6. Bake at 350 degrees until egg cups are cooked and the tops are a bit golden as shown.
  7. Enjoy immediately, or pop in the freezer to enjoy later. Yum!