Breakfast Egg Cups

Recipe

Breakfast
Breakfast Egg Cups

Primary Media

Muffin pan filled with breakfast egg cups

User Rating

4.27 out of 5 stars
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33 ratings

Recipe Data

12
Servings
10min
Prep
30min
Total

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Description

These delicious egg cups are filled with breakfast sausage, Canadian bacon, and crisp cooked bacon. They give you all the protein you need to start your day off right!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
12Hy-Vee large eggs, lightly beaten
½ c.breakfast sausage, cooked and crumbled
½ c.Canadian bacon, diced
½ c.cherry tomatoes, halved
4 slice(s)Hy-Vee center cut bacon, cooked and chopped
¼ c.fresh spinach leaves, chopped
Hy-Vee salt
Hy-Vee ground black pepper
Fresh chives, sliced, for garnish

Things To Grab

  • 12 cup standard muffin tin
  • Hy-Vee nonstick cooking spray
  • Large bowl
  • Ladle

Directions

  1. Preheat oven to 350 degrees. Spray a 12 cup standard muffin tin with nonstick cooking spray; set aside. 

  2. In a large bowl combine eggs, cooked breakfast sausage, Canadian bacon, cherry tomatoes, cooked bacon, and spinach. Season with salt and pepper and mix thoroughly. 

  3. Using a ladle, carefully divide mixture between muffin cups. Bake egg cups for 18 to 20 minutes, or until egg cups are set. Garnish with sliced chives, if desired, and serve immediately.

Nutrition facts

Servings

110 Calories per serving
1 egg cup

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 200mg
  • Sodium: 270mg
  • Total Carbohydrates: 1g
  • Protein: 11g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 4%

Recipe Source:

From the week of April 28th, 2018