Sausage Egg Cups
Save Recipe
These sausage egg cups are savoury breakfast bites made with sausage, eggs, spinach, feta and grated cheese. They're meal prep and freezer-friendly, making them an easy breakfast for busy morningsNote - ingredients can be approximate
Equipment
Ingredients
- 8 eggs
- ½ cup water, see note 1
- 100 g (⅔ cup) frozen spinach, see note 2
- 4 thin sausages, subs note 3
- ½ cup feta, subs note 4
- ½ cup grated cheese, subs note 4
- 1 tablespoon dried oregano
- Salt and pepper, to taste
Instructions
Preparing
- Preheat the oven to 180°C / 350°F and generously grease a regular 12-hole muffin pan, or use a silicone muffin tin.
- Microwave 100 g (⅔ cup) frozen spinach until thawed, then press out the obvious excess water (damp is fine but not dripping wet)
- Add 8 eggs, ½ cup water, ½ cup feta, ½ cup grated cheese, 1 tbsp dried oregano, Salt and pepper and the spinach to a large bowl. Whisk until the eggs are well combined and the fillings are evenly distributed.
- Remove the casings from 4 thin sausages, thin and break the sausage meat into small pieces. Divide evenly between the 12 muffin cups, using roughly one sausage across three cups.
- Pour the egg mixture evenly over the sausage, leaving a little space at the top of each cup for the eggs to puff as they cook.
Cooking
- Bake for 18-22 minutes, or until the tops are lightly golden and the centres are fully set. A skewer inserted into the middle should come out without liquid egg attached.
- Check that the sausage is cooked through before serving. If using a thermometer, the thickest piece should reach at least 71°C.
- Leave the sausage egg cups in the muffin pan for about 5 minutes before removing. This helps them set slightly and makes them easier to release without tearing.
Notes
Note 1 - water
The ½ cup water is intentional and helps give the eggs a lighter, fluffier texture. It is not the same as excess moisture released from undrained spinach or condensation during storage.
Note 2 - spinach, frozen
Frozen spinach works well because it is already wilted and easy to distribute through the egg mixture. If using fresh, consider wilting on the stove first or pouring hot water over.
Note 3 - sausages, thin
Any thin beef, pork or chicken sausages can work; cheaper supermarket sausages are fine, while more strongly seasoned sausages will give the egg cups more flavour.
Note 4 - feta / grated cheese
You can change the cheese combination to suit what you have, including mozzarella, cheddar or tasty cheese. Keep in mind that stronger cheeses will make the overall flavour more pronounced.
Storage
Store cooled sausage egg cups in an airtight container in the fridge for up to 3-4 days, separating layers with baking paper if stacking.
Reheating
Microwave individual egg cups for around 30 seconds, or reheat at 180°C / 350°F in the oven or air fryer for 5-7 minutes for a slightly firmer texture.
Freezing
Freeze cooled egg cups for up to 2 months and reheat from frozen for around 60-90 seconds in the microwave or 10-12 minutes at 180°C / 350°F in the oven or air fryer.
Nutrition
Calories: 502kcalCarbohydrates: 4gProtein: 31gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 419mgSodium: 992mgPotassium: 457mgFiber: 1gSugar: 1gVitamin A: 3712IUVitamin C: 2mgCalcium: 302mgIron: 4mg
Tried this recipe?Please consider Leaving a Review!
