Speedy Sausage & Spinach Egg Muffin Cups

Alright, let's dive into these Speedy Sausage & Spinach Egg Muffin Cups ! Remember those mornings you’re rushing out the door?

Quick Hook

Ever find yourself craving a hot brekkie, but time's against you? the "egg muffin cups recipe" is your saviour! these little beauties are packed with flavour and perfect for busy mornings.

Honestly, they're little portable omelets!

Brief Overview

These egg muffin cups recipe are inspired by the classic american breakfast. they are easy to make, and suitable for anyone, even if you're not a pro chef.

Each batch makes 12 muffin cups. this is perfect for a quick breakfast or snack, they're fantastic for meal prepping.

You can grab a couple and go!

Main Benefits

These easy breakfast muffins eggs are packed with protein. this makes them a great way to start your day and stay full until lunchtime.

Plus, they're perfect for batch cooking on a sunday. you can have breakfast sorted for the whole week! what makes these baked egg muffin cups special? they're totally customisable.

You can throw in whatever veggies or cheese you fancy.

Fancy grabbing your apron now?

Let's Talk Ingredients for this Eggcups Breakfast

Right, let’s get down to the nitty gritty. You'll need:

• Olive oil, breakfast sausage, fresh spinach, diced onion, salt, and pepper. This is for the base.
• Then, eggs, milk, garlic powder, salt, and pepper. The egg mixture is key!
• Optional extras? Cheese and red pepper flakes can add a nice kick.

Gear Up with Your Muffin Tins

You'll need your muffin egg recipes and egg muffin tins . Plus, a skillet for the sausage, and a mixing bowl for the eggs.

step-by-step: Creating the Perfect Egg Muffin Tins Breakfast

First things first, preheat your oven to 190° C. Grease those egg muffin tins well. You don't want the egg pucks sticking!

Next, sauté your sausage and veggies in the skillet. brown the sausage, soften the onion, and wilt the spinach. then, whisk together the eggs, milk, and seasonings in a bowl.

Pour the sausage mixture into the muffin cups. then, top with the egg mixture. bake for 20- 25 minutes. the eggs should be set and lightly golden.

Let them cool a bit before removing them.

Tips and Tricks for your Easy Breakfast Muffins Eggs

Always grease your egg muffin tins well. Overbaking is the enemy! Cool your egg muffin cups completely before storing. This helps them last longer. You know, nobody wants a soggy muffin situation!

Variations Galore

Want a veggie version? Swap the sausage for mushrooms. Fancy some heat? Add hot sauce! dairy-free? Almond milk to the rescue.

Serving Suggestions for your Muffin Egg Recipes

Ketchup or hot sauce are classics. a side of fruit adds freshness. toast or an english muffin makes it a proper meal.

So there you have it. a cracking egg muffin cups recipe ! enjoy!

Alright, let’s get this show on the road! we're diving into what makes these speedy sausage & spinach egg muffin cups so blooming brilliant.

This egg muffin cups recipe is seriously foolproof, even if your cooking skills are a bit, well, dodgy .

Ingredients & Equipment

Honestly, the magic is in the simplicity. No need for fancy pants gear or ingredients you can't pronounce. Just good, honest grub!

Main Ingredients

Here's the lowdown on what you need. Get your notebook ready!

• Olive Oil: 1 tablespoon (15 ml) . Just a bit for cooking.
• Breakfast Sausage: 1/2 pound (225g) . Remove it from the casing. Go for good quality stuff. You can taste the difference, you know?
• Fresh Spinach: 1 cup (85g) , roughly chopped. Fresh is best. You could use frozen, but make sure you squeeze out all the excess water first.
• Diced Onion: 1/4 cup (30g) . Adds a bit of a kick, doesn't it?
• Salt: 1/4 teaspoon (1.5g) . Seasoning is key!
• Black Pepper: 1/4 teaspoon (0.5g) . Don't be shy with it.
• Large Eggs: 6 of them (approx. 300g). Free range if you can.
• Milk: 1/4 cup (60 ml) . Any kind will do.
• Garlic Powder: 1/4 teaspoon (1g) . Adds a nice bit of umami.
• Extra Salt & Pepper: To taste, naturally.
• Cheddar Cheese (Optional): 1/2 cup (60g) , shredded. Cheddar’s always welcome, innit?
• Red Pepper Flakes (Optional): A pinch for a bit of heat.

Seasoning Notes

Now, about those flavour bombs…

Essential spice combo: salt, pepper, and garlic powder are your mates here. they really bring out the flavor. flavor enhancers: a bit of onion adds sweetness.

Don't forget the cheese and red pepper. quick subs: no garlic powder? use fresh garlic!

Equipment Needed

Essential tools only here. Promise!

• 12-cup Muffin Tin: This is the heart of your muffin egg recipes . A good egg muffin tin breakfast is your best friend here
• Large Skillet: For browning the sausage.
• Whisk: To beat the eggs.
• Mixing Bowl: For, well, mixing!

Common Household Alternatives:

Don't have a whisk? a fork works fine. no muffin tin? ( egg cups muffin tins )you can use individual ramekins.

Just adjust the baking time. and let's remember there are muffin egg recipes, and egg muffins tins, eggcups breakfast out there

I remember one time i tried making these without a proper muffin tin. total disaster! egg pucks everywhere. honestly, investing in a decent egg muffin tin is worth it, especially if you're planning on making these baked egg muffin cups regularly.

See, making an easy breakfast muffins eggs dish doesn't need to be hard. with the right bits and bobs, it's a doddle.

So gather your gear, grab your ingredients, and let's get cooking!

Alright, let's get stuck into these Speedy Sausage & Spinach Egg Muffin Cups ! Honestly, these are a lifesaver on those manic mornings. They're like little pockets of sunshine!

Prep Like a Pro for Muffin Egg Recipes

First, the mise en place . sounds fancy, right? it just means getting everything ready! chop your spinach, dice that onion.

Take the sausage out of its casing. we're preheating the oven to 375° f ( 190° c) . don't forget to lightly grease your egg muffin tins ! it will prevent a right sticky mess later.

The essential ingredient for amazing egg cups muffin tins

Safety Note: Mind your fingers when chopping. You know? A blunt knife is more dangerous than a sharp one!

Quick Steps for Easy Breakfast Muffins Eggs

Okay, here's the lowdown on how to make these Baked Egg Muffin Cups :

1. Heat a tablespoon of olive oil in a skillet.
2. Brown that sausage! Crumble it as it cooks. Add the onion until soft. Chuck in the spinach until wilted. Season with salt and pepper.
3. Whisk 6 large eggs with 1/4 cup milk , garlic powder, salt, and pepper in a bowl.
4. Divide the sausage and spinach mixture evenly in the Muffin Egg Recipes .
5. Pour the egg mixture over the sausage. Sprinkle some cheese if you fancy.
6. Bake for 20- 25 minutes .
7. Let them cool for a bit before you serve or store!

The egg should be set, not wobbly. A toothpick inserted into the centre should come out clean.

Pro Tips for Cracking Egg Pucks

Want to take your Egg Muffin Tin Breakfast game to the next level?

• Avoid overbaking! Trust me. Rubbery eggs are not the one!
• Cool completely before storing. It will avoid condensation, and no one wants soggy muffins.
• For an extra touch, add a pinch of red pepper flakes or some chopped chives.

make-ahead magic: these egg muffin cups recipe are brilliant for meal prep. make a batch on sunday and have breakfast sorted for the week! they keep in the fridge for about 3-4 days.

They are perfect and easy eggcups breakfast .

Final Thoughts

And there you have it! speedy sausage & spinach egg muffin cups a proper easy and delicious breakfast (or snack!).

I remember the first time i tried making these. honestly, the muffin tin was a disaster zone. that's why i always say, grease, grease, grease! they taste great and are perfect to have on the go if you have no time to eat breakfast.

Enjoy your egg muffin tins breakfast .

Recipe Notes for Perfect Egg Muffin Cups

Alright, let's talk about making these speedy sausage & spinach egg muffin cups sing! honestly, these baked egg muffin cups are so simple, but a few little things can make a massive difference.

Serving Up Sunshine: Presentation and Pairings

Plating these egg muffin cups recipe is easy! serve them on a cute plate. add a dollop of ketchup or hot sauce.

A side of fresh fruit, like berries, brightens things up. for a heartier meal, toast or an english muffin works wonders.

Imagine serving these at a brunch - so easy.

Store 'Em Like a Pro: Keeping Your Egg Muffin Cups Fresh

Got leftovers? No worries! These easy breakfast muffins eggs keep well.

• Refrigerate: Store cooled egg pucks in an airtight container for up to 3-4 days.
• Freezing: Let them cool completely. Then wrap individually in cling film. Pop them into a freezer bag. They'll last for up to 2 months.
• Reheating: Microwave for about 30-60 seconds, or until heated through. You can also reheat them in the oven at 350° F ( 175° C) for about 10- 15 minutes.

Mix It Up: Variations on the Egg Muffin Cups Recipe Theme

Want to switch things up?

• dairy-free: Use almond milk instead of dairy milk. Skip the cheese or use a dairy-free alternative. Easy peasy!
• Seasonal Swaps: Use whatever veggies are in season. Roasted butternut squash in the fall? Yes, please!

Nutrition Nuggets: Quick and Easy Info

Okay, so i am not a nutritionist, but here's the basics. these little eggcups breakfast are packed with protein. they also have some healthy fats and vitamins from the eggs and spinach.

Each egg muffin tin breakfast has about 120-150 calories, give or take. it is a good way to start the day.

Honestly, making these Egg Muffin Tins is a joy. Don't be afraid to experiment. Let me know if you make these muffin egg recipes and tell me what you did!

Frequently Asked Questions

Can I make this egg muffin cups recipe ahead of time? They seem like a good meal prep option!

Absolutely! These Speedy Sausage & Spinach Egg Muffin Cups are practically made for meal prep. They keep well in the fridge for up to 4 days, or you can freeze them for longer storage. Just let them cool completely before wrapping individually or storing in an airtight container.

A quick zap in the microwave or a few minutes in a preheated oven and you've got a hot breakfast ready to go sorted!

What's the best way to prevent the egg muffin cups from sticking to the muffin tin? Nobody wants a right old mess!

Ah, the dreaded sticking! The key is to really grease the muffin tin thoroughly. Use cooking spray, melted butter, or even coconut oil get right into all those nooks and crannies. For extra insurance, consider using silicone muffin liners or paper liners. They're a game changer and make cleanup a doddle!

I'm trying to cut down on calories. Can I make these egg muffin cups healthier?

You bet! Swap the regular sausage for lean turkey sausage or use a smaller amount. Load up on the veggies mushrooms, peppers, courgette (zucchini) all work brilliantly. You can also use egg whites instead of whole eggs to reduce the fat and cholesterol content.

And a sprinkle of cheese, rather than a generous helping, will keep the flavour without piling on the calories.

My kids are fussy eaters! What variations can I make to these egg muffin cups to get them to eat them?

Right, catering to picky eaters can be a tricky one! Try dicing the veggies really small, so they're less noticeable. Bacon bits are usually a winner with kids (everything's better with bacon, right?).

You could also add a little grated cheese to the top of each muffin cup, or mix in some chopped ham or cooked chicken for extra protein. And don't forget to serve them with a dipping sauce they love, like ketchup or a mild salsa sometimes that's all it takes!

How long do I need to cook these egg muffin cups? I don't want rubbery eggs!

Cook time is usually around 20-25 minutes at 375°F (190°C), but it really depends on your oven. Keep a close eye on them! The eggs should be set and lightly golden. A toothpick inserted into the center of a muffin cup should come out clean.

Overbaking is the enemy of a fluffy egg muffin cup, so err on the side of slightly undercooked rather than overdone.

Can I freeze these egg muffin cups? And if so, what's the best way to reheat them?

Yes, freezing is a great option for longer storage! First, let the egg muffin cups cool completely. Then, wrap them individually in cling film (plastic wrap) or store them in a freezer safe container.

To reheat, you can microwave them for about a minute or two, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. The oven method helps them regain some of their original texture much better than soggy microwaved eggs!