Sausage Egg Cups
Albert Wood
Saugsage Egg Cups
Al Wood
12
10 minutes
15-18 minutes
Ingredients
- 16 oz. quality ground sausage breakfast
- 1 tablespoon oil
- ¾ cup green onion
- 2 cups fresh baby spinach firmly packed
- ½ cup fresh basil chopped, loosely packed (if you do not have fresh basil you can sub 1 teaspoon dried basil)
- 8 eggs
- 1½ cups half & half
- 1¼ cup parmesan cheese fresh grated
- ½ teaspoon salt
- Pepper to taste
Directions
- Preheat your oven to 350° F.
- Add the 2 cups fresh baby spinach and ¾ cup green onion to a frying pan stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the ½ cup fresh basil, and stir to combine. Set aside and let cool for a few minutes.
- In a medium-sized bowl, whisk the 8 eggs, 1 ½ cups half & half, ½ teaspoon salt, and pepper to taste until the eggs and milk are smooth.
- Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.
- In a large skillet add 1 tablespoon olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.
- Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup.
- Sprinkle each cup with Parmesan cheese.
- Bake for 15-18 minutes until the cheese is bubbly and cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.
- You may need to run a knife around the edge of each muffin cup to remove them from the pan.