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.
Enjoy!
Breakfast Egg Cups
Ingredients
- 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
Directions
Step 1
|
Preheat oven to 350 degrees. |
Step 2
|
 Brown the sausage while using a masher to break it up. |
Step 3
|
 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 a cupcake pan with Pam Non-Stick Cooking spray. |
Step 5
|
 Using either bread, croissant, or shredded potatoes, press into the bottom of each cupcake tin. |
Step 6
|
 This is what it looks like with the potatoes... |
Step 7
|
 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
|
 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. |
Step 10
|
 Bake at 350 degrees for 25 minutes, or until eggs are fully cooked and they are lightly browned. |
Step 11
|
 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
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