Does anyone else feel like their mornings are always chaotic? We don’t even have kids and I feel like our mornings can be crazy. That’s why I love these Easy Sausage Egg Cups because I can make these on my meal prep Monday’s.
If you’re new around here, I love (well that’s a strong word) meal prepping breakfasts and lunches for the week. I feel like I’m always talking about it on my Instagram Stories! Having meals on hand and ready to go makes my life so much easier. As much as I love meal prepping, there are some Monday’s that I don’t feel like doing it. That’s where recipes like this Easy Sausage Egg Cups recipe or my Blueberry Lemon Chia Pudding recipe come in handy. They take hardly any time or effort and are still tasty and healthy!
These egg cups can’t really get any easier to make! All you need to do is brown up some sausage, mix it with eggs, salsa, salt, and pepper and bake. I like to use chicken breakfast sausage in this recipe but you can use regular pork breakfast sausage. If you want to keep this meal Whole30 compliant, you can use my Whole30 Easy Breakfast Sausage recipe and Whole30 compliant salsa. My favorite way to eat these egg cups is to top them with sriracha and Everything But The Bagel seasoning. Yellowbird Foods makes a Whole30 compliant sriracha sauce which is awesome!
Easy Sausage Egg Cups
Ingredients
- 12 eggs
- 1 lb sausage of choice be sure to check ingredients if keeping this Whole30
- 1/2 cup salsa
- 1/2 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 375
- In a medium sized saucepan brown sausage
- In a large mixing bowl add eggs, salsa, cooked sausage, salt, and pepper
- Whisk together and evenly fill a 12 cup muffin tin pan
- Bake at 375 for 30-35 minutes
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