Jumbo Baked Egg Cups Recipe

   

Jumbo Baked Egg Cups

Ingredients

·      6 Jumbo eggs

·      ½ c. milk (or almond milk)

·      ½ lb ground sausage 

·      ½ onion diced

·      ¼ red bell peppers diced

·      ¼ green peppers diced

·      baby spinach 

·      mozzarella cheese shredded

·      salt, pepper and/or red pepper flakes to taste 

Instructions

1.    Preheat oven to 400 F^o

2.    Spray a nonstick jumbo muffin tin with nonstick cooking spray. Set aside.

3.    Cook ground sausage, peppers and onions in frying pan until sausage is well done.  

4.    Whisk the eggs in a mixing bowl with milk. 

5.    Place cooked sausage mixture into each tin. 

6.    Then place spinach, mozzarella cheese and sprinkle salt, pepper and/or red pepper flakes on top.  

7.    Pour the egg mixture on top, leaving 1/8" from the top of each cup. 

8.    Bake for 25 to 30 minutes, or until a fork comes out clean for each muffin. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!

Keep them in an airtight container for an easy to warm up grab-and-go breakfast each morning. 

To reheat, microwave for about 1mintue depending on your microwave. Dispose after 6 days.

Servings: 6 jumbo cups

Author: Tanya Grenoble

Ingredients I used to make my egg cups. 

Ingredients in the cups ready to bake. 

Finished egg cups in 1 cup pyrex glass storage containers. To make reheating and taking on the go easy.  

I'm always looking for a quick healthy option for breakfast during the week.  Not being a morning person, getting up early for work and trying to make time for breakfast is always a challenge for me.  I typically resort to granola bars or my cold gluten free muffins as I'm driving to work.  After reading some new books and learning that warm breakfasts are much a much healthier choice, I decided to finally try making egg cups. 

I have seen them made in normal sized muffin pans and have always thought those were cute for kids, but were far to small or a serving for me to keep me from getting hungry before lunch.  Then I found jumbo muffin pans and decided these would be the perfect way to create a 1 cup serving size breakfast egg cup that can contain any veggies, meats and or cheeses that I choose to add.  

Each week these added ingredients can easily be changed to keep from getting bored with the same meal every morning.  You can use the recipe below as a basic guide to making these yummy to-go breakfast foods and change basically any of the veggies, meats, cheeses and herbs or spices you prefer to create your own flavors.  Also if you don't have the jumbo muffin pan and don't feel like purchasing one, you can use this same recipe to make 12 regular sized egg cups in a traditional sized muffin pan.