Baked Egg Cups with Sausage and Spinach Recipe

If you’re looking for a simple, hearty breakfast that feels a little special but is super easy to whip up, you’re going to love this Baked Egg Cups with Sausage and Spinach Recipe. I absolutely love how these cups come out fluffy, flavorful, and packed with protein — perfect for busy mornings or even a grab-and-go snack. Let me walk you through everything you need to know to nail this recipe and maybe even make it your new breakfast obsession!

this Recipe

Ingredients You’ll Need

These ingredients come together in a way that’s super comforting and satisfying. I love using fresh spinach for that pop of green and a mild sweetness from red bell pepper that balances the sausage nicely. Here’s what I recommend grabbing beforehand.

• Eggs: The star of the show, providing that light, fluffy texture you want in an egg cup.
• Unsweetened Almond Milk: Helps to keep the eggs tender and adds a little creaminess without extra heaviness.
• Kosher Salt & Black Pepper: Simple seasonings that enhance all the flavors.
• Ground Pork Sausage: I like to use a good quality sausage with plenty of seasoning—feel free to swap for turkey or chicken sausage for a leaner option.
• Fresh Spinach: Ripped into small pieces, it cooks down perfectly and adds a fresh, earthy bite.
• Red Bell Pepper: Diced small for sweetness and crunch, it’s a little something special.

Variations

I love encouraging you to make this recipe your own! Whether you’re swapping out veggies or trying to keep it paleo-friendly, there’s plenty of room to experiment here. Here’s a few ways I like to mix it up:

• Cheesy Twist: I sometimes sprinkle a little shredded cheddar or mozzarella on top before baking for a gooey finish my family goes crazy for.
• Veggie Boost: Tried adding mushrooms or zucchini, chopped small, when I want more greens in my day.
• Spice it Up: When I’m in the mood for a kick, a pinch of red pepper flakes or some diced jalapeño works wonders.
• Meat Alternatives: Ground turkey or even plant-based sausage works — just watch your cooking time for different moisture levels.

How to Make Baked Egg Cups with Sausage and Spinach Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 350°F (175°C). Trust me, starting with a hot oven makes all the difference for evenly cooked egg cups. Then, grab your muffin tin and give it a good spray with non-stick cooking spray. This trick helps the egg cups pop right out without any sticking — I discovered this the hard way on my first try when I forgot to grease the tin!

Step 2: Whisk the Eggs and Seasonings

In a large bowl, whisk together your eggs, almond milk, salt, and black pepper until everything is nicely combined and a little frothy. This is the base that keeps the egg cups light. I like to whisk for at least a minute to incorporate some air — it makes a big difference in texture.

Step 3: Cook the Sausage

Heat a cast iron or non-stick skillet over medium-high heat and add your ground pork sausage. Break it up into small pieces with your spatula and cook until browned and cooked through. The aroma at this point is heavenly — if you have kiddos, they’ll be asking when breakfast is ready! Once done, drain any excess grease and set the sausage aside to cool slightly.

Step 4: Assemble Your Egg Cups

This is where everything comes together. Spoon about a tablespoon of cooked sausage into each muffin cup, then add a tablespoon of torn spinach and a tablespoon of diced red bell pepper. Now, pour the egg mixture over the top — fill each cup mostly full but leave a little space at the top because the eggs will puff up as they bake, then deflate slightly after cooling. I usually give the pan a gentle shake to help the eggs settle evenly.

Step 5: Bake Until Perfect

Pop your muffin tin into the oven and bake for about 17 minutes. Don’t worry if the tops still look a little soft — sometimes I like to check and then give them a couple more minutes in 2-3 minute increments if needed. The key is to make sure the eggs are fully set but still moist, not rubbery. A toothpick inserted into the center should come out clean.

Step 6: Enjoy or Store

Once baked, let your egg cups cool slightly before removing them from the tin. I find they pop out best when they’re not too hot. Serve immediately for fresh warmth or store in an airtight container in the fridge for up to 4 days — perfect for busy mornings when you need a quick protein boost!

How to Serve Baked Egg Cups with Sausage and Spinach Recipe

Garnishes

I usually keep it simple with a sprinkle of freshly chopped parsley or a light dusting of shredded cheese just before serving. Sometimes I add a tiny dollop of hot sauce or a smear of avocado for creaminess and a little extra kick—totally optional but really tasty!

Side Dishes

To round out breakfast, I like serving these egg cups with a side of roasted sweet potatoes or fresh fruit salad for a refreshing balance. If it’s a weekend brunch, crispy whole grain toast or a simple green salad can make it feel a bit more special.

Creative Ways to Present

For special occasions, I’ve lined my muffin tin with colorful silicone liners, then placed the cups on a pretty platter with a variety of toppings on the side—cheeses, diced tomatoes, fresh herbs—so guests can customize their own. It’s a fun, interactive breakfast idea that always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; they keep beautifully for up to four days. When packed right, they stay moist instead of drying out, which makes for an easy breakfast or snack on the go.

Freezing

I’ve had great luck freezing these baked egg cups individually wrapped in plastic wrap and placed inside a freezer bag. When you want one, just thaw it overnight in the fridge — it reheats like a charm!

Reheating

To reheat, I recommend microwaving for about 30-45 seconds or warming in a 325°F oven for 10-15 minutes wrapped loosely in foil. This keeps the egg cups moist and delicious, almost like freshly baked.

FAQs

Final Thoughts

This Baked Egg Cups with Sausage and Spinach Recipe has become such a staple in my kitchen because it’s simple, quick, and endlessly adaptable while still feeling like a treat. Whether you’re a busy parent, a brunch lover, or someone trying to eat smarter during the week, you’ll enjoy how effortlessly these come together and keep you fueled. Give it a try, tweak it your way, and I promise it’ll become a go-to recipe that you’ll make over and over!

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