Baked Egg Cups with Sausage and Spinach Recipe

If you’re hunting for a breakfast (or anytime snack) that’s super easy, packed with protein, and satisfies all your savory cravings, then let me introduce you to the magic of Baked Egg Cups with Sausage and Spinach Recipe. I absolutely love this because it combines hearty sausage, fresh spinach, and fluffy eggs baked just right in muffin tins—making mornings way less stressful and way more delicious.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to create moist, flavorful egg cups with a nice punch of savory sausage and nutritious spinach. You’ll want to pick fresh spinach and quality sausage for the best taste!

• Eggs: The base of the recipe; fresh eggs give the best rise and texture.
• Unsweetened almond milk: Adds creaminess without overpowering flavors and keeps it dairy-free.
• Kosher salt: Enhances all the flavors wonderfully.
• Ground black pepper: A little dash brings subtle spice.
• Ground pork sausage: Choose good-quality sausage, or make your own for a cleaner ingredient list.
• Fresh spinach: Adds a pop of color, nutrients, and fresh earthiness.
• Red bell pepper: For a sweet crunch and vibrant color.

Variations

I love playing around with this Baked Egg Cups with Sausage and Spinach Recipe because it’s so adaptable. Feel free to add your favorite veggies or swap out the sausage for a different protein.

• Vegetarian Version: Swap the sausage for sautéed mushrooms or crumbled tofu, and you still get a hearty bite.
• Spicy Kick: Add a pinch of red pepper flakes or swap bell pepper for jalapeño for some heat—perfect if you like it spicy!
• Cheesy Upgrade: Sprinkle some shredded cheddar or mozzarella into each cup before baking for a melty surprise.
• Seasonal Veggies: Swap spinach and bell pepper with kale or sun-dried tomatoes in winter for variety.

How to Make Baked Egg Cups with Sausage and Spinach Recipe

Step 1: Prep Your Tools and Ingredients

Start by preheating your oven to 350°F (175°C). Grab your muffin tin and generously spray it with non-stick cooking spray—this is key to ensuring your egg cups come out clean and intact. While that’s heating up, get your spinach ripped into small bite-sized pieces, and dice the red bell pepper finely. Quick prep here saves you from scrambling later (pun intended!).

Step 2: Cook the Sausage

Heat a cast iron or regular skillet over medium-high heat and add your ground pork sausage. Use a spatula to break it apart and move constantly so it cooks evenly. You want it nicely browned but not too crispy to keep it juicy. This step fills your kitchen with the most amazing aroma and really sets the flavor foundation for these egg cups.

Step 3: Mix the Egg Base

In a large bowl, whisk together the eggs, unsweetened almond milk, kosher salt, and black pepper until well combined and a bit frothy. I’ve found that whisking until just combined avoids overworking the eggs, which keeps the texture light and fluffy after baking.

Step 4: Assemble the Cups

Now for the fun part—assembly! Into each muffin cup, add about a tablespoon of cooked sausage, then a tablespoon of spinach, followed by a tablespoon of diced red bell pepper. Pour the egg mixture over the top, filling the cups nearly to the brim but leaving a little space since the eggs will puff up during baking.

Step 5: Bake to Perfection

Pop the muffin tray into your preheated oven and bake for about 17 minutes. I always check around the 17-minute mark by gently poking the center with a toothpick or knife—if it comes out clean, they’re done! If not, just keep baking in two- to three-minute increments until fully set but still moist inside. You’ll notice the tops might puff up while cooking but will gently deflate as they cool—that’s perfectly normal.

Step 6: Serve or Store

These egg cups are fantastic fresh out of the oven, but I learned early on that they also store beautifully. Let them cool a bit, then pop them into an airtight container. You’re looking at up to 4 days in the fridge for quick breakfasts or snacks all week long.

How to Serve Baked Egg Cups with Sausage and Spinach Recipe

Garnishes

I like to sprinkle a little freshly chopped parsley or chives right on top for a fresh herby note and bright color. If you’re feeling indulgent, a tiny dollop of hot sauce or a bit of shredded cheese melted on top is fantastic too.

Side Dishes

Pair these egg cups with a crisp green salad or some roasted sweet potatoes for a wholesome brunch. When my kids are around, we love adding a side of fresh fruit or avocado slices for some creaminess.

Creative Ways to Present

For a brunch party, I like arranging the egg cups on a wooden board with mini bowls of salsa, guacamole, and sour cream for dipping. They also look charming sprinkled with microgreens or edible flowers if you want to impress your guests visually!

Make Ahead and Storage

Storing Leftovers

I store leftover egg cups in an airtight container in the fridge, stacked with parchment paper between layers to keep them from sticking together. They stay fresh and tasty for about 4 days—perfect for busy week breakfasts.

Freezing

Freezing these egg cups works wonderfully, too. I let them cool completely, then wrap each individually with plastic wrap and pop them in a freezer-safe bag. They keep well for up to 2 months, making them a great batch-cook option.

Reheating

To reheat, I usually microwave one for about 30-45 seconds (depending on your microwave’s power) or warm it in a 325°F oven for 10 minutes if I have more time. Either way, they come out warm, fluffy, and just as tasty as fresh.

FAQs

Final Thoughts

I hope you’ll give this Baked Egg Cups with Sausage and Spinach Recipe a try soon — it’s one of those recipes that has saved many rushed mornings in my kitchen while keeping things tasty and nourishing. Plus, it’s endlessly customizable and a real crowd-pleaser, so you’ll find yourself coming back to it again and again. Grab your muffin tin and start creating these delicious little bites—you won’t regret it!

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