Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

These Italian style Vegetarian Italian Sausage Egg Cups are sure to be your new go-to for a quick and delicious breakfast!!

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups Ingredients: 

  • 1 Dozen Medium Eggs
  • 1-2 Beyond Meat Spicy Italian Sausages, diced
  • 1 C. Packed Fresh Spinach, chopped
  • 2 Tbsp. Finely Diced Sun-dried Tomatoes
  • 2 Tbsp. Grated Parmesan Cheese (for the egg cup base)
  • 2 Tbsp. Grated Parmesan Cheese (for topping)
  • 1/4 tsp. Ground Black Pepper
  • Avocado Oil Spray (or silicone muffin tray liners)
  • 2 Cups Fresh Cantaloupe Melon
  • 2 Cups Red Cherries

 

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

Meal Prep on Fleek recommended Meal Prep Containers

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups

These Italian style Vegetarian Italian Sausage cups are sure to be your new go-to for a quick and delicious breakfast!!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 4 meals
Calories: 439kcal

Equipment

  • muffin tin

Ingredients

  • 1 Dozen Medium Eggs
  • 1-2 Beyond Meat Spicy Italian Sausages diced
  • 1 cup Packed Fresh Spinach chopped
  • 2 Tbsp. Finely Diced Sun-dried Tomatoes
  • 2 Tbsp. Grated Parmesan Cheese for the egg cup base
  • 2 Tbsp. Grated Parmesan Cheese for topping
  • 1/4 tsp. Ground Black Pepper
  • Avocado Oil Spray or silicone muffin tray liners
  • 2 Cups Fresh Cantaloupe Melon
  • 2 Cups Red Cherries

Instructions

  • Preheat oven to 375℉.
  • Liberally grease muffin tray with spray oil or line tray with silicon muffin liners — fill each compartment with a bit of: spinach, sun-dried tomatoes, and sausage until all are used up and evenly dispersed.
  • In a medium bowl, whisk/beat eggs, then add reserved 2 tablespoons grated parmesan cheese and ground black pepper — whisk until combined.
  • Pour egg mixture into prepared muffin tray until each compartment is just about full.
  • Sprinkle on remaining 2 tablespoons grated parmesan cheese on top.
  • Place on middle oven rack and bake for 15 — 25 minutes (typically bake a shorter time for a greased tray, longer for silicone lineror until eggs have just set.
  • Remove from oven and let cool for 5 — 10 minutes.
  • Evenly divide the eggs cups among the 4 meal prep containers. Serve egg cups over a bed of spinach and pair with fresh cantaloupe melon and red cherries.
  • Serve, store, and enjoy!

Notes

Nutrition facts include all ingredients. 

Nutrition

Calories: 439kcal | Carbohydrates: 25.4g | Protein: 31.5g | Fat: 22.9g | Fiber: 4.4g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

1 Comment on "Vegetarian Italian Sausage Egg Cups"

  1. This looks incredible!! Love that Beyond Sausage – it’s sooo good!

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