This post is sponsored by The National Frozen & Refrigerated Foods Association.
I love quick, simple meals, and I’ve enjoyed partnering with the National Frozen & Refrigerated Foods Association to share easy recipes using ingredients from the freezer and refrigerator. These five-ingredient breakfast egg cups are baked in a nonstick muffin pan and are perfect for making ahead. (Salt and pepper are not counted among the five.) They’re great for holiday brunches, busy weekday mornings, or to prepare on Sunday and enjoy all week.
For this recipe I used Jimmy Dean Heat ’n Serve Original Sausage Links from the freezer aisle, Cascadian Farm Organic HashBrowns and frozen cut spinach, and NestFresh Free-Range Organic Large Eggs. These frozen and refrigerated staples make breakfast prep fast and dependable.
Start by defrosting the spinach. Remove the plastic bag from the box and place it in a bowl of cold water until thawed. While the spinach is defrosting, defrost the sausage links in the microwave on the defrost setting so they’re easy to cut.
Cut the sausage into small pieces so each bite will have some sausage. I slice each link lengthwise and then cut those pieces into smaller bits—quick and efficient.
Chop the red pepper into small pieces.
Once the spinach is thawed, squeeze out all excess water using a kitchen towel or paper towels. You want the spinach as dry as possible so the egg cups don’t become soggy.
Beat the eggs in a measuring cup so they’re easy to pour into the muffin tin. Season with salt and pepper to taste.
Generously spray a nonstick muffin or cupcake pan with cooking spray. Using a true nonstick pan helps the egg cups release cleanly.
Layer about a tablespoon of frozen hash browns into the bottom of each muffin cup. Add pieces of sausage, a little squeezed spinach, and some chopped red pepper. Repeat the layers until all cups are filled. You’ll likely have a bit of spinach left over.
Carefully pour the beaten eggs into each muffin cup, filling each one about halfway or just over. Avoid overfilling so the eggs have room to puff up while baking.
Bake at 425°F for 15 to 17 minutes, or until the eggs are set to your liking. Use a thin spatula to loosen the edges if needed before removing the cups from the pan.
The finished egg cups are colorful and festive with the green spinach and red pepper, and they taste as good as they look. They’re ideal for a party or quick grab-and-go breakfasts during the week.
I’d love to hear if you’ve made egg cups or mini omelettes in a muffin pan before.
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
Instructions
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Heat oven to 425 degrees F.
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Prep the ingredients. Place the bagged frozen spinach in a bowl of cold water until thawed, about 15 minutes. Changing the water speeds thawing.
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While the spinach thaws, remove the sausage links from their packaging and defrost briefly in the microwave so they are easy to cut. Cut each link into small pieces.
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Chop the red pepper into small pieces.
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Spray a nonstick muffin tin or cupcake pan with cooking spray.
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Squeeze the thawed spinach inside a kitchen towel or paper towels to remove as much moisture as possible.
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Add about 1 tablespoon of frozen hash browns to the bottom of each muffin cup. Layer in sausage pieces, a bit of spinach, and chopped red pepper. Repeat until all cups are filled.
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Season the beaten eggs with salt and pepper, then pour the eggs into each muffin cup, filling about halfway. Do not overfill.
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Bake for 15 to 17 minutes at 425 degrees F, or until the eggs are set to your preference.
Notes
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Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I share my honest opinions and only work with brands I genuinely use and recommend.