Beef Breakfast Sausage Egg Cups
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5 from 1 vote

Beef Breakfast Sausage Egg Cups

If you love the Sous Vide Egg Bites from Starbucks then you will devour these easy Beef Breakfast Sausage Egg Cups. This copycat version has the same velvety texture for an on-the-go high protein breakfast. 
Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Beef, Egg, Meal Prep
Servings: 4 2 bites
Author: Meal Prep on Fleek

Ingredients

Basic Country Beef Breakfast Sausage

  • 1 pound ground beef 93% or leaner
  • 2 tsp chopped fresh sage or 1/2 tsp rubbed sage
  • 1 tsp Garlic Powder
  • 1 tsp onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Crushed Red Pepper adjust as desired

Egg Cups

  • 5 large eggs
  • 1/3 cup 1% lowfat cottage cheese
  • 1/3 cup shredded cheese of choice
  • 3 tbs chopped scallions
  • Pepper if desired

Sides

  • 2 cups yogurt
  • 1/2 cup granola
  • 2 cups mixed fresh fruit

Instructions

Basic country Beef Breakfast Sausage

  • Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.
  • Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  • Remove skillet from heat; let cool 10 minutes, stirring occasionally.

Egg Cups

  • Place 1-2 inches of water in a roasting pan and place on the bottom rack of the oven.
  • Preheat the oven to 350˚F.
  • Coat 8 silicone cupcake liners with nonstick cooking spray and place on a sheet pan. Fill each cupcake liner with 1 tbsp of the prepared Basic Country Beef Breakfast Sausage.
  • Freeze extra cooked sausage for later use.
  • Divide scallions evenly across the 8 cupcake liners. Beat the eggs, cottage cheese, shredded cheese and pepper and in blender for 20-30 seconds until fully combined.
  • Divide egg mixture evenly across the cupcake liners. Place sheet pan in the oven and bake for 30 minutes or until the egg bites are lightly toasted and firm.
  • Evenly divide your egg cups, yogurt, granola and fresh fruit amongst your containers. Seal and store for up to 4 days.

Video

Notes

Nutrition for 1 out of 4 servings:
33g Protein | 31g Carbs | 14.7g Fat | 2g Fiber | 353 Calories