Five Ingredient Breakfast Egg Cups

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

This post is sponsored by The National Frozen & Refrigerated Foods Association.

My friends, you know all about quick and simple meals and I have loved working with the National Frozen & Refrigerated Foods Association and bringing you some fun meals that come from our freezer and refrigerator!

I made you these little breakfast egg cups, you bake them in a nonstick cupcake pan and you can totally make them ahead. With just five ingredients, I’m not counting the salt and pepper! 🙂 What I love about them is you can serve them at your next holiday brunch or make them on Sunday and have them for breakfast the entire week. They are so versatile!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.netFive Ingredient Breakfast Egg Cups from thelittlekitchen.netFive Ingredient Breakfast Egg Cups from thelittlekitchen.net

Here’s what I’m using. When I asked Curtis to pick up the Jimmy Dean Heat ‘n Serve Original Sausage Links in the freezer aisle, he was so excited about these. We can easily make breakfast with these on the weekends or during the week.

Cascadian Farms Organic HashBrowns and Spinach, I’m so excited to find these at my local grocery store. I love the hashbrowns, they are so good!

And NestFresh Free-Range Organic Large Eggs, we have a new favorite brand. We love that they are cage free too!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

First thing you’re going to do besides turn the oven on is defrost the spinach. Take it out of the paper box and put the plastic bag in a bowl of cold water.

Breakfast Egg Cups from thelittlekitchen.net

Next, I defrost the Jimmy Dean sausage links in the microwave using my defrost setting.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

You want to cut these into little pieces so when you bite into the breakfast egg cups, you’ll get sausage in almost every bite!

Stick with me, look at the photo, I cut the sausage length-wise and then in half length-wise again. (I’m all about being efficient in the kitchen as possible!)

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

And then, I cut them into little pieces. Instead of cutting them into little pieces and then cutting those slices into littler pieces.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

And then you’re done!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Chop up the red pepper.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

And then, we’re back to the spinach. You’re going to squeeze all of the water out of the spinach. I use a potato sack dish cloth or you can use paper towels.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Squeeze and wring out the water.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

And that’s the spinach you have left.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Beat the NestFresh Free-Range Organic Eggs in a measuring cup. That way it’s easy to pour the eggs into the muffin pan!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Generously spray your cupcake pan. And make sure you’re using an actual nonstick cupcake pan. Don’t make the same mistake as I did!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

I have everything lined up and ready to go!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Add the hash browns to the bottom of each muffin cup.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Then, layer with sausage links and spinach.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

And red pepper. And repeat. I did notice I had some spinach left over and you probably will too. You can use it make this spinach artichoke dip!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Pour the beaten eggs into the muffin pan.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

You’re only filling them about halfway or a little bit more than half way. Be sure not to over fill them!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Bake them and then use spatula to make sure the sides are not stuck to the muffin pan.

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Look how beautiful!

Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

They are so so good and I know you’ll love them for your next holiday party. I totally didn’t even intend to make them festive looking but the green and red are so festive in the egg cups, aren’t they?

They are great for that party or even that quick breakfast to go on those busy weekday mornings! Don’t forget to check out the video that I made for this recipe too!

I would love to know if you have made little egg cups or omelettes with your muffin pan before?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Recipe

Yield: 12 egg cups

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Five Ingredient Breakfast Egg Cups

Ingredients:

  • 10-ounce package Cascadian Farm Organic Cut Spinach (frozen)
  • 6 Jimmy Dean Heat ’n’ Serve Original Sausage Links from 23.4-ounce package (frozen)
  • 1/2 red pepper, chopped small
  • About 1/2 of 16-ounce Cascadian Farm Organic HashBrowns package (frozen)
  • 7 to 8 NestFresh Free-Range Organic Large Eggs, beaten
  • Salt and pepper

Directions:

  1. Heat oven to 425 degrees F.
  2. Prep the ingredients. Open the Cascadian Farm Organic Cut Spinach package and remove the plastic bag with the spinach place into a bowl and add cold water until it’s covered This will take about at least 15 minutes (you can make it go a little faster by changing the water a couple of times).
  3. While the spinach is defrosting, remove the Dean Heat ’n’ Serve Original Sausage Links from the bag and defrost in the microwave for a few minutes, just so you can cut them up. Cut up the sausage links into small pieces (into 5 pieces and then each piece in half or quarters).
  4. Chop up the red pepper.
  5. Prep your nonstick muffin tin/cupcake pan and spray each muffin cup with nonstick cooking spray.
  6. Back to the spinach. Remove from packaging and squeeze inside a of kitchen towel to remove the moisture.
  7. Add about 1 tablespoon of Cascadian Farm Organic HashBrowns to each muffin cup. Layer in pieces of Jimmy Dean Heat ’n’ Serve Original Sausage Links, the Cascadian Farm Organic Cut Spinach and the red pepper. Repeat until all of the muffin cups are filled up. (You will probably have some spinach left over
  8. Take the beaten NestFresh Free-Range Organic Eggs and add salt and pepper to them. Then, pour into each muffin cup, you’re only filling them about half way (be careful to not over fill).
  9. Bake for 15 to 17 minutes at 425 degrees F or until the eggs are cooked to your liking.

Notes:

Store them in a tightly sealed container in the refrigerator. It’s easy to reheat them. Put them on a microwave-safe plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

Guess what? You can totally make these ahead and freeze them! Place them on a lined baking sheet separated (not touching) and place them in the freezer for at least 30 minutes. Then, place them into a zippered plastic bag. That way when you store, them they won’t stick together and freeze together. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

from The Little Kitchen

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Five Ingredient Breakfast Egg Cups from thelittlekitchen.net

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.