These easy egg cups are great for weekday breakfasts or a quick meal on the run. They freeze and reheat well so you can make batches ahead of time. Filling options are virtually limitless, making these perfect for even the pickiest eater.
Makes 6 servings (double for a 12-cup tin). Don’t like mushrooms? Try our spinach egg cups.Print
- 2–3 turkey sausage links or patties (depending on how much meat you want). Frankly, it could be any kind of sausage, but we’re trying to be not-so-fat here, so we’re going with turkey.
- 4 eggs (or equivalent in egg whites)
- Salt and pepper to taste
- 1 cup chopped white or baby bella mushrooms (a little less if you’re using more meat)
- 1 small yellow onion, diced
- 2 tbsp cool water
- 1 tbsp EVOO
- Preheat oven to 350°F. We cannot stress this enough – don’t go in early.
- In case you didn’t see the Egg Cups with Spinach, Turkey Bacon and Gruyere post, generously coat a “non-stick” muffin tin with EVOO or baking spray. Accept the fact that you will spend a ridiculous amount of time soaking and scrubbing it then tin out, no matter what you sprayed it with. Believe that it is worth it (this time). Resolve to look for a silicone muffin before you do this again.
- Add olive oil to a saute pan and cook the onion and mushrooms over medium heat until the onions are translucent and the mushrooms have begun breaking down (abut 10 minutes or so). Set aside.
- Fully cook the turkey sausage in a skillet, cool slightly, and cut into small pieces. Set aside.
- In a bowl, whisk the eggs and water. Season with salt and pepper to taste. Easy on the salt.
- Evenly spoon the mushroom and onion combo among the cups.
- Next, evenly distribute the chopped/crumbled sausage between the cups.
- Distribute the eggs evenly between the filled muffin cups (we used a small ladle). Pour slowly and tap the pan to release bubbles.
- Think about how awesome bell peppers would be in this and maybe sneak some in (we didn’t have any on-hand).
- Bake at 350 for about 20 minutes, or until firm. Bake uncovered if you want the tops to brown or cover with foil if you don’t.
- Let the muffin pan sit for a few minutes and then go around the edge of each cup with a knife to loosen the eggs.
- Pop out and enjoy now or let them cool further and store in an airtight container. Fridge: about 4-5 days, Freezer: 2-3 months. Thaw completely before reheating, 30-40 seconds in the microwave should do it.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baked
Keywords: breakfast, egg cups
Think about how you could have looked at the other recipe and read the warning before using a metal muffin tin.
Swear. A lot.
Focus on how delicious that egg cup was and how you’ll have breakfast for the week, as you scrub the muffin tin repeatedly and curse this blog.
Order a silicone muffin pan and get your life back on track.