Sausage and Egg Breakfast Cups
Looking for a healthy grab-and-go breakfast? Here you go. Packed with veggies, sausage and eggs, these breakfast egg cups are a protein and nutrient-rich way to start the day.
Prep Time:
30 min
Cook Time:
50 min
Servings:
6
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Ingredients
- 12 Ounces Bob Evans Original Pork Sausage Patties
- 8 Ounces sliced mushrooms chopped
- 1 tomato
- 1 Tablespoon olive oil
- 5 Ounces container spinach chopped
- 3 large eggs lightly beaten
- 3 Tablespoon heavy cream
- 1 Cup quartered grape tomatoes
- 2 Tablespoon fresh oregano leaves
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Bob Evans Original Pork Sausage PattiesInstructions
- Preheat the oven to 375F.
- Press the Bob Evans® sausage patties into bottoms and up sides of 8 lightly greased wells of a 12-cup muffin pan.
- Meanwhile, cook mushrooms and tomato in hot oil in a large nonstick skillet over medium heat until mushrooms are very tender.
- Gradually add spinach, stirring until spinach is wilted and liquid is evaporated.
- Spoon mixture into sausage "cups," whisk together eggs and cream in a bowl.
- Pour egg mixture over vegetable mixture in sausage cups.
- Bake 20 minutes or until sausage is done and center of egg mixture is set.
- Let cool in pans 10 minutes.
- Remove from pans and top with grape tomatoes and oregano.
- Serve and enjoy!
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