Today I have a quick recipe for you. I made some sausage and egg cups this weekend as part of my meal prep for the week. These are really quick and easy to make, and are the perfect quick bite whether for breakfast, lunch, or dinner. I went out of my comfort zone with these and added some orange bell peppers. I typically only like green peppers, and it look me a long time to even like those, but thankfully I really liked this orange pepper in these! They added the perfect amount of sweetness to counter the slightly spicy sausage. Hope you enjoy!
Sausage and Egg Cups
1 pound of pork sausage (I used basic breakfast sausage)
6- 12 eggs
1 orange bell pepper, diced
1 yellow onion, diced
seasonings of your choice
fat of your choice to grease the muffin tin
(optional) shredded cheese
Preheat the oven to 350°. Grease a dozen sized muffin tin with a fat of your choice and set it aside. Take tablespoon sized amounts of sausage and mush it into the muffin tins, making sure to cover the bottom and sides of each cup. Next, place a small amount of your veggies and cheese into the center of the sausage. Now, for the eggs, you have 2 options. You can either crack one egg into each cup, or you can whisk a few together and pour a small amount into each. I find the whisking method works better because then you don’t have to worry about overflow. I chose to use the whisked eggs, and I ended up using about 7 eggs to make 12 cups. Make sure you do not overflow the cups! Once you are happy with the composition of each muffin, stick the pan in the oven for 25-30 minutes or until the eggs are set. Enjoy!