Name: Cheesy Sausage and Spinach Egg Cups
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Ingredients: 3/4 cup fresh spinach leaves, chopped; 500 grams uncooked breakfast sausage; 1/2 teaspoon salt; 11 large eggs; 1 cup cheddar cheese, shredded

Egg Muffin

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Tuck into a delicious breakfast with these make-ahead, freezer-friendly egg cups chock-full of protein-rich ingredients - sausage, fresh spinach and cheese. With all the flavor jammed into a portable cup, these can easily be enjoyed as a quick weekday breakfast or a leisurely weekend bite.

Milk

Eggs

Keto

Low Carb

Gluten Free

Fresh Vegetables

gram

spinach

Bacon & Sausage

breakfast pork sausage

Seasonings

salt

eggs

Cheese

shredded cheddar cheese

Vitamin D

Vitamins

Water

Calories

Carbohydrates

Protein

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Vitamin A

Beta-cryptoxanthin

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

Lactose

Lutein+zeaxanthin

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Savory Ham & Egg Muffin Cups

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Savory & Light Veggie-Packed Egg Muffins

Enjoy a nutritious and tasty breakfast with these Veggie-Packed Egg Muffin Bites. Each serving is low in calories and loaded with vegetables, perfect for starting your day on the right foot. Easy to make ahead of time and reheat during busy mornings.

Veggie-Packed Egg Muffin Bites

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Cheesy Herb Sweet Potato and Egg Muffin Cups

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Delicious Veggie-Packed Breakfast Egg Muffins

Cheesy Sausage and Spinach Egg Cups

Produce

Meat & Seafood

Baking Goods

Dairy

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Preheat your oven to 350 degrees Fahrenheit and lightly grease a 12-cup muffin tin with non-stick cooking spray.

In a skillet over medium heat, cook the uncooked breakfast sausage until no pink remains, breaking it up into crumbles with a spatula as it cooks. Set the cooked sausage aside.

In a large bowl, whisk together the eggs and salt until combined.

Evenly distribute the cooked sausage crumbles, chopped spinach, and shredded cheddar cheese among the prepared muffin cups.

Pour the whisked eggs into each muffin cup, ensuring the ingredients are covered.

Bake the egg cups in the preheated oven for 20-22 minutes, or until the tops are set and lightly golden.

Allow the egg cups to cool in the muffin tin for about 10 minutes then carefully loosen and remove from the tin. Enjoy while warm.

Store any leftover egg cups in an airtight container and refrigerate. They can be easily reheated in the microwave for a quick breakfast.

Cheesy Sausage and Spinach Egg Cups

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