Smoked Gouda Egg Cups

Smoked Gouda Egg Cups

Perfect for busy mornings (make-ahead, freezer friendly and portable)! Eggs, vegetables and our Smoked Gouda Chicken Sausage come together in 30 minutes for the perfect grab-and-go breakfast. Makes 12 egg cups.

Recipe by Lunches + Littles
Ingredients
  • A few drizzles olive oil
  • 1 c green bell pepper (diced)
  • 1 c yellow onion (finely diced)
  • 4- 6 Smoked Gouda Chicken Sausages (we used 6)
  • 1 roma tomato (diced)
  • 11 eggs
  • 1/4 c milk
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 c to 1 and 1/2 c smoked gouda cheese (freshly shredded)
Instructions
  1. Prep any veggies/shred cheese as needed. Then cut sausage into bite-sized cubes. We sliced each link into approx. 10 pieces, then quartered each piece. Set ingredients aside.
  2. Pre-heat oven to 350 degrees and spray the wells of a 12-count muffin pan with non-stick spray. Set aside.
  3. Drizzle a bit of oil in a large skillet over medium heat. Add pepper and onion. Cook 2- 3 min until softened.
  4. Add in sausage and cook an additional couple of min. moving it around as it cooks.
  5. Remove pan from heat and add tomatoes to pan, carefully stirring to combine. Set mixture to the side.
  6. Next, in a mixing bowl combine eggs, milk, salt and pepper. Whisk well. Then add approx. 3/4 of your shredded cheese.
  7. Add veggie/sausage mixture to your bowl with eggs/cheese. Combine.
  8. Carefully spoon mixture into prepared muffin wells, filling them almost full. Top each with a bit of reserved cheese, and a sprinkle of salt/pepper.
  9. Cook for 15 min. or until egg is fully cooked and tops of cups are lightly browned.
  10. If desired, broil egg cups for just a minute or two, for further browning.
  11. Remove from oven, cool slightly, then serve and enjoy!