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

Vegetarian Italian Sausage Egg Cups

Vegetarian Italian Sausage Egg Cups
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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!!
Course Breakfast, Snack
Cuisine American
Keyword Egg, Meal Prep
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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

 

1 Comment on "Vegetarian Italian Sausage Egg Cups"

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

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