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Breakfast Egg Cups Recipe

Breakfast Egg Cups Recipe

Perfect for your next brunch, these Breakfast Egg Cups are easy to prepare and can be made in advance and reheated.


Breakfast Egg Cups


  • 1/2lb Italian Sausage
  • 4 Green Onions (chopped)
  • Pam Non Stick Spray
  • 4 Slices Bread (-- or 1 cup potatoes or croissants --)
  • 1 cup Milk
  • 1 1/4 cup Egg Whites or Eggs
  • 1/2 cup Shredded Cheese


Step 1
Preheat oven to 350 degrees.
Step 2
Brown the sausage and break it up
Brown the sausage while using a masher to break it up.
Step 3
Add green onion, cook 1 minute and remove from heat
Add the green onions and cook for one minutes. Remove from heat and let cool while you work on the next steps.
Step 4
Spray cupcake tin with Pam
Spray a cupcake pan with Pam Non-Stick Cooking spray.
Step 5
Press bread down
Using either bread, croissant, or shredded potatoes, press into the bottom of each cupcake tin.
Step 6
Or use shredded potatoe
This is what it looks like with the potatoes...
Step 7
Whisk Egg whites with Milk
In a medium bowl, mix the egg whites (or eggs) with the milk and a optionally add couple dashes of salt and pepper (not too much salt since the sausage and cheese is already salty).
Step 8
Pour egg mixture
Slowly pour the egg mixture evenly over the sausage. You should have enough for all 12 cupcakes to almost fill.
Step 9
Top with shredded cheese
Top with shredded cheese.
Step 10
Bake at 350 degrees for 25 minutes
Bake at 350 degrees for 25 minutes, or until eggs are fully cooked and they are lightly browned.
Step 11
Optionally you can top with ketchup and Tapatillo
Remove from the oven and cool for 5 minutes before removing from the cupcake tins and serving. My husband likes to top his with Tapatio and Ketchup. Salsa also works, but I prefer them just as they are.

Breakfast Egg Cups by Dish Ditty Recipes
Breakfast Egg Cups

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