This Sausage and Egg Cups Recipe is a fun and easy breakfast idea made with fresh spinach, bell pepper, onion, and sausage. Loved by kids and grown-ups, pair these egg cups with your favorite hash browns and fresh fruit for a fast and delicious breakfast meal prep idea.
Preheat oven to 350 degrees F. Spray a standard 12-hole muffin tin with cooking spray. Set aside.
Add butter to a large non-stick skillet over medium heat. Once butter is melted and the skillet is hot, add the onion and bell pepper. Sauté for 4-5 minutes, stirring frequently. Add spinach and cook just until spinach has wilted. Season with salt and pepper and remove vegetables to a clean plate.
Return skillet to the heat. Add the ground sausage and cook for 4-6 minutes, breaking apart into small bite-size pieces with a large spoon or spatula, until the sausage is cooked through. Remove from heat and set aside to cool.
In a medium bowl whisk together the eggs with the egg whites. Stir the vegetables and sausage in with the egg and divide evenly between the 12-hole muffin tin.
Bake eggs for approximately 20 minutes, or until the tops are firm to the touch and eggs are cooked through.
Allow egg cups to cool slightly before serving.
Store leftovers in an air-tight container in the refrigerator for up to 4-5 days. To freeze, wrap each egg cup in plastic wrap and place in the freezer. to reheat, remove plastic wrap and microwave until warm.
For the Meal Prep Trays
Place the desired number of egg cups and your favorite hash browns or tater tots in meal prep trays. Add fruit to a small ziplock bag and store in the refrigerator for up to 3-4 days. Enjoy!