Chicken Sausage and Egg Breakfast Cups
A couple weekends ago I put together a new breakfast freezer recipe – chicken sausage and egg breakfast cups. I used chicken sausage because I have searched high and low for fresh turkey breakfast sausage and cannot seem to find it anywhere. I did find some pre-cooked stuff but that had more 20 letter ingredients than I care to feed my family. So I opted for a fresh parsley and cheese chicken sausage I found at Wegmans. You can use any sausage you prefer in this recipe.
The chicken sausage I bought was delicious and went perfectly with my egg cups. By the way, baking eggs in muffin cups is my new favorite way to prepare eggs. Of course, one of my lovely Organize Yourself Skinny Facebook fans suggested it – genius! Baking the eggs this way gets you the perfect portioned controlled bite every time.
You can eat these chicken sausage and egg breakfast cups on their own with a piece of toast and fruit or you can, do what I do, and smash it between a toasted English muffin.
Of course, these breakfast cups freeze nicely so make a couple batches to have available during your busy weekday mornings.
- 1 Pound parsley and cheese chicken sausage or whatever kind you prefer
- 12 eggs
- 0.25 cup 1% milk
- salt and pepper to taste (optional)
- 0.5 cup shredded cheddar cheese
- cooking spray
Preheat oven to 350 degrees.
Step 1. Remove chicken sausage from casings. In a medium pan, cook sausages until no longer pink. As they cook break sausages up, with a spatula, into small to medium size pieces. If needed, drain slightly, and then divide sausage crumbles among 12 muffins tins sprayed with cooking spray.
Step 2. In a large bowl, whisk together eggs and milk. Add a little salt and pepper if using. **Please note I think the sausages add enough flavor without the salt and pepper. Next time I make it I will probably leave the salt and pepper out.** Divide the egg mixture evenly over the chicken sausage in the 12 muffin cups. Sprinkle cheese evenly over muffin cups.
Step 3. Carefully walk to place the muffin pan into the oven and cook for 20 – 25 minutes or until cooked completely. Serve immediately or freeze.
Make Ahead and Freezer Cooking Instructions
Cook completely, let cool, and then wrap individually in plastic wrap. Then store in labeled freezer bag in the freezer.
These can be made straight from the freezer. Take out of freezer and remove plastic wrap. Heat in microwave for 1 ½ – 2 minutes.
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