Easy, Make Ahead Sausage, Egg, & Cheese Cups

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One of my BFFs kept telling me I should make these. I don’t know what took me so long! All my guys love them and they were simple and straightforward to make. Store in the freezer for quick weekday breakfasts.

Easy, Make Ahead Sausage, Egg, & Cheese Cups - #LowCarb #Healthier #Breakfast #Snack | Culinary Craftiness

Grab 1 or 2 from the freezer, zap in the microwave, and eat. Top with a bit of salsa, sour cream, and bacon bits if you’ve got a few extra minutes to sit at the table with your morning paper and glass of juice. 😊

Sausage, Egg, & Cheese Cups

Makes 30-32

1-lb. turkey sausage
1 dozen eggs (or the equivalent of egg beaters)
2 cups shredded cheddar (Low-fat, if desired)
1- 1/2 tsps. salt
1 tsp. pepper

Pre-heat oven to 400°F. Lightly spray a regular-sized muffin tin with cooking spray, or use muffin liners lightly sprayed.

Brown sausage in skillet, breaking up into small pieces, then drain fat.

In a large mixing bowl, whisk eggs, salt and pepper. Stir in cheese.

Using a 1/2 cup measuring cup, scoop egg/cheese mixture into muffin cups, filling only half full.

Crumble a little sausage into each filled cup.

Bake in oven for 15-20 minutes, or until edges are brown and eggs are set in the middle.

Cool in pans then pop out and place in zip-topped gallon-sized freezer bags.

Store in fridge and use within 1 week, or in the freezer for up to 3 months.

Sausage, Egg, & Cheese Cups

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 30-32

Sausage, Egg, & Cheese Cups

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1-lb. turkey sausage
  • 1 dozen eggs (or the equivalent of egg beaters)
  • 2 cups shredded cheddar (Low-fat, if desired)
  • 1- 1/2 tsps. salt
  • 1 tsp. pepper

Instructions

  1. Pre-heat oven to 400°F. Lightly spray a regular-sized muffin tin with cooking spray, or use muffin liners lightly sprayed.
  2. Brown sausage in skillet, breaking up into small pieces, then drain fat.
  3. In a large mixing bowl, whisk eggs, salt and pepper. Stir in cheese.
  4. Using a 1/2 cup measuring cup, scoop egg/cheese mixture into muffin cups, filling only half full.
  5. Crumble a little sausage into each filled cup.
  6. Bake in oven for 15-20 minutes, or until edges are brown and eggs are set in the middle.
  7. Cool in pans then pop out and place in zip-topped gallon-sized freezer bags.
  8. Store in fridge and use within 1 week, or in the freezer for up to 3 months.

Notes

Grab 1 or 2 from the freezer, microwave for 45-60 seconds, (or longer if necessary), and eat. Top with a bit of salsa, sour cream, and bacon bits, if desired.

https://culinarycraftiness.com/easy-sausage-egg-cheese-cups/
Sausage, Egg, & Cheese Cups - #LowCarb #Healthier #Breakfast #Snack | Culinary Craftiness

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