These egg cups are my go-to for a quick, healthy and filling breakfast on the go. They are so simple to make and makes the morning go much easier when we are running out of the house.
Note: I’d like to keep my recipe posts simple and to the point because nothing frustrates me more than going to a blog and having to scroll through a 1,000 word essay about how mornings are busy and what tv show I watched last night blah blah blah before I get to the actual recipe. Hope you don’t mind me keeping it brief!
First I chopped up my spinach, chicken breakfast sausage and tomatoes…
Then I sprayed my silicon muffin tin with olive oil spray. Note: I use this silicon muffin tin from Amazon and I love it.
Then I layer the tins with the spinach first, then sausage, then tomatoes and finally I crack the egg on top - careful not to break the yolk - and top with salt and pepper.
Finally, I bake them in the oven at 375° for 18 minutes - turning the pan around halfway through.
Voila! Perfect, delicious egg cups! My favorite part of these is that the yolk is still a little moist (sorry I know that word is awful) so they aren’t spongey texture like if you were to scramble the eggs first like most recipes call for. It’s the best of both worlds because it is quick and easy in the morning but gives you the taste of a fried egg.
You can make these your own with any ingredients you want also! Sometimes I do bell pepper instead of tomato or arugula instead of spinach. And sometimes if I am in a pinch I skip all the veggies and just crack an egg and top with a little mozzarella before baking and they come out delicious and cheesy.
