These Turkey Sausage Egg cups are so easy to make, perfect for when hosting a breakfast or brunch. These egg cups can be made ahead of time, and stored in the fridge for up to 24 hours. Once baked, they will also stay good in the fridge for up to 5 days and reheat really well. Perfect for a Keto breakfast on the go!
Since I started my new job, I’ve been looking for easy breakfast and lunch recipes that I can make on Sunday and take with me through out the week. Lately, these Turkey Sausage Egg cups have been my go to!
I’ll have them for breakfast or take them with me to work and reheat them for lunch. Just one is so filling with all of the protein from the eggs and the sausage that I wont even need my afternoon snack!
I’m even looking forward to hosting a breakfast now with this quick and easy recipe, did I mention its even minimal clean up? Just crack the eggs right into the individual dishes and mix to combine. This is the perfect thing to make the night before and have it ready to go for the morning. There is nothing worse than hosting a breakfast where you spend the whole time in the kitchen cooking rather than enjoying time with your guests! This is even a recipe that your Keto friends and carb lovers can enjoy!
Turkey Sausage Egg Cups
- 12 Eggs
- 1/2 Cup Red Pepper Diced
- 1/2 to 1 Cup Cooked Breakfast Turkey Sausage Amount varies depending on how much you like
- Handful Spinach Roughly chopped
- 1/2 Cup Mozzarella Shredded
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
- Cooking spray
Preheat oven to 400 degrees.
Grease each baking dish with cooking spray.
Crack the eggs, into each dish – 3 eggs per dish. Note: I use 2 egg whites and one whole egg. If you prefer to use all whole eggs, you may only need 2 per dish.
Season with salt and pepper and equally distribute the garlic and onion powder between the 4 dishes, beat with a fork to combine.
Next, divide the red pepper, cooked turkey sausage, mozzarella and spinach between the 4 dishes and stir to combine.
Place all 4 dishes onto a baking sheet and place it in the oven, cook for 20-25 minutes.
Allow to cool for a few minutes before digging in right out of the dish!