Breakfast time always seems to be a challenge with my family. I want them to start the day out with a good breakfast filled with protein. That way they will make it to lunch without any major melt downs.
I needed to find a breakfast recipe that I knew everyone would like and that would save me time in the morning. I looked up a couple egg cup recipes and after some trial and error I created this easy sausage egg breakfast cup recipe for my kids.
My kids freak out when they see anything green show up in their food like peppers or spinach. I have a few recipes I sneak vegetables in. But this one basically has 4 ingredients for now and I give you veggie options to add in if your kids can handle it. I will throw a few veggies in from time to time to make them try something new.
The best part about this recipe is the Sausage Egg Breakfast Cups last for a couple of days in the fridge. You can heat them up in the microwave. But for best results, wrap them in some tin foil and put in your small toaster oven at 350 degrees for about 10 minutes.
Scroll below for the Recipe Scoop!!
Sausage Egg Breakfast Cups
1 pkg. of Italian Turkey Sausage (I use organic from Publix)
1/4 cup milk
1/4 teaspoon ground pepper
1 cup (4 ounces) shredded cheddar cheese
Additions if you like:
1/2 Cup green bell pepper
1 cup of fresh mushrooms
1/2 cup sliced green onions
1/2 cup of freshly chopped spinach
Preheat oven to 350 degrees. Remove sausage from casings. Cook sausage (and other veggies, if desired) in a large skillet over medium-high heat 8-10 mins or until sausage is thoroughly cooked breaking up and stirring frequently.
Beat eggs, milk and black pepper in a large bowl with a wire whisk until blended. Stir in COOLED sausage mixture, cheese.
Get a non-stick cupcake pan and spray with non-stick cook spray.
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Cooking tip: Use Parchment paper for liners. Reheat at 350 for 10 minutes.
Hint: My photograph shows them in cups, but I found the egg cup hard to remove. I recommend parchment paper or just a non-stick cupcake pan.