Baked Egg Cups with Sausage and Spinach Recipe

If you’re looking for a breakfast or brunch that’s hearty, protein-packed, and totally satisfying, you’re going to love this Baked Egg Cups with Sausage and Spinach Recipe. It’s one of those dishes I often make when I want something quick to prep but that feels a bit special—plus, they reheat beautifully, so breakfast is basically ready to go all week. Trust me, once you try these, they’ll become your new go-to for busy mornings or even an easy dinner!

this Recipe

Ingredients You’ll Need

The ingredients here come together effortlessly, creating a flavor-packed egg cup that’s anything but boring. I like to use fresh spinach and good-quality sausage for the best taste. Keep an eye out for sausage with no fillers or added sugars if you want to keep it super clean.

• Eggs: The base of these cups, providing protein and structure—make sure they’re fresh for the fluffiest texture.
• Unsweetened almond milk: I use almond milk here to keep it light, but you can swap for dairy if you prefer a richer bite.
• Kosher salt: Enhances all the flavors without overwhelming.
• Ground black pepper: Just enough to add a little kick.
• Ground pork sausage: This packs in savory richness—try homemade or your favorite local brand for the best flavor.
• Fresh spinach: Adds color, nutrients, and a fresh note; ripping it into small pieces helps it blend well.
• Red bell pepper: Gives a nice crunch and a mild sweetness that balances the sausage beautifully.

Variations

I love mixing things up a bit to suit what we have on hand or to accommodate dietary preferences. This recipe is so adaptable — you’ll find it easy to make your own.

• Use turkey or chicken sausage: I’ve done this for a leaner version and still loved the flavor and texture.
• Add different veggies: Sometimes I throw in mushrooms, onions, or zucchini – all pair beautifully with the eggs and sausage.
• Try cheese: If you’re not avoiding dairy, a little shredded cheddar or feta sprinkled on top before baking adds delicious richness.
• Make it spicy: A dash of crushed red pepper or diced jalapeños wakes these up nicely if you like a bit of heat.

How to Make Baked Egg Cups with Sausage and Spinach Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Give your muffin tin a good spray with non-stick cooking spray—this saves you from any post-bake sticking drama. I sometimes like to use silicone muffin liners, but regular tins work perfectly too.

Step 2: Whisk Together the Eggs and Milk

In a large mixing bowl, whisk the eggs, almond milk, salt, and pepper until smooth. This step is key for that fluffy, cohesive texture in your egg cups. I’ve learned not to skip the almond milk—it really lightens the eggs without watering them down.

Step 3: Cook the Sausage

Heat a cast iron skillet or your favorite pan over medium-high heat, then add the ground sausage. Break it apart with a spatula and cook until browned and cooked through, about 5-7 minutes. This step builds flavor — don’t rush it! Set the sausage aside once done.

Step 4: Assemble Your Egg Cups

Now for the fun part: add about a tablespoon of cooked sausage, a tablespoon of torn spinach, and a tablespoon of diced red bell pepper into each muffin well. Then pour the egg mixture evenly over the fillings—leave a small gap at the top because the eggs will puff up as they bake, but will settle as they cool.

Step 5: Bake Until Perfect

Place the muffin tin in your preheated oven and bake for around 17 minutes. Check them at this point; if the tops aren’t fully set, pop them back in for 2-3 minute increments until done. You’re aiming for firm but not overcooked—these are best with a tender, slightly springy texture.

Step 6: Serve or Store

Enjoy your baked egg cups hot right out of the oven, or cool them completely and refrigerate for later. I often make a batch on Sunday for easy weekday breakfasts—just heat and go!

How to Serve Baked Egg Cups with Sausage and Spinach Recipe

Garnishes

I like topping these egg cups with a sprinkle of fresh chopped parsley or scallions—the fresh flavor balances the richness of the sausage. Sometimes I add a little hot sauce or a smear of avocado for creaminess and a mild kick.

Side Dishes

This recipe pairs wonderfully with simple sides like roasted sweet potatoes, a fresh fruit salad, or crunchy toast. When I want a heartier meal, I serve it alongside sautéed mushrooms or a light arugula salad with lemon vinaigrette.

Creative Ways to Present

For special occasions, I like to plate these egg cups with colorful edible flowers or microgreens for a beautiful brunch spread. You can also serve them in mini cast iron skillets or on small wooden boards for a rustic feel that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover egg cups in an airtight container in the fridge—they stay good for up to 4 days. This makes my weekday breakfasts a breeze because all I have to do is reheat.

Freezing

You can freeze these egg cups individually wrapped in parchment paper and placed in a zip-top bag. I’ve done this when prepping for busy weeks, and they thaw quickly in the fridge overnight, ready for a quick reheat.

Reheating

I recommend reheating them in the microwave for about 30-45 seconds, or in a toaster oven at 350°F for 8-10 minutes to keep the edges nice and crisp. Avoid overcooking or they’ll get rubbery—just warm enough to enjoy!

FAQs

Final Thoughts

I absolutely love how this Baked Egg Cups with Sausage and Spinach Recipe turns out every time. It’s quick, easy, and perfect whether you’re looking to add more protein to your day or impress friends with a fuss-free brunch. I used to struggle with breakfasts that left me hungry by mid-morning, but these cups are so filling and flavorful, I’m energized until lunchtime. Give them a try—you’ll be amazed at how simple it is to make breakfast exciting and nourishing all at once. Plus, your family will thank you for making mornings that much easier!

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