These Sausage Tomato Spinach and Mozzarella Egg Cups are savory and delicious and perfect for weekly meal prep!
This is a sponsored post on behalf of Tuttorosso Tomatoes in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
2020 is shaping up to be my year of meal prep folks. No more panicking before mealtimes and no more over-sized portions. For me, planning my meals ahead of time is key to reaching my nutrition goals for the year.
Today, I’m sharing one of my favorite breakfast meal prep meals, these Sausage Tomato Spinach and Mozzarella Egg Cups with the help of my friends from Tuttorosso Tomatoes.
If you caught my Stuffed Pepper Soup back in November, you know I’m a huge fan of Tuttorosso Tomatoes. Their products have been staples in my pantry for years.
We all want the meals we prepare for our families to be made with quality ingredients right? I don’t know about you guys, but I want to be confident that what I’m serving my family and friends will be top notch and delicious.
Well, if you’re serving Tuttorosso’s products, you’re serving your family the best of the best. No artificial colors, flavors or preservatives.
For today’s recipe, I used Tuttorosso’s Diced Tomatoes with Basil, Garlic and Oregano. They’re made with premium ingredients with a perfect balance of herbs and spices. The tomatoes are picked at the peak of ripeness and Tuttorosso’s cans have a special liner that locks in all that fresh tomato flavor. The result is quality you can see and taste.
These sensational cups are jam-packed full of goodness. Tomatoes, chopped baby spinach leaves, pork sausage, fresh mozzarella, eggs, half and half and some cubed french bread.
The prep time is less than 20 minutes and the bake time is around 30-35 minutes. The recipe makes eight 8-ounce cups and you can enjoy them for any meal of the day. I love making them on a Sunday night or Monday morning and then enjoy them throughout the week.
If you don’t have individual ramekins, the recipe with also work with a standard size muffin tin. Just divide the egg mixture among the muffin cups and bake until cups are set and lightly browned on top.
So don’t skip the most important meal of the day guys. Treat yourself to these easy, healthy, high-protein, on-the-go cups! They’re the perfect portion size and totally delish. Enjoy!
A Few Cook’s Notes for Sausage Tomato Spinach and Mozzarella Egg Cups Recipe:
As mentioned above, if you don’t have individual ramekins, you can use a standard muffin pan. The recipe will make eight 8-ounce ramekins or about 12-14 standard size muffins.
I added some fresh mozzarella, but you could also use cheddar, fontina or whatever you prefer.
I used fresh baby spinach leaves with stems trimmed and then roughly chopped.
- 1 Tbsp. olive oil
- 8 oz. bulk pork breakfast sausage
- 10 large eggs
- 1 1/2 cups half and half
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups french bread, cut into small cubes
- 1 14.5-oz. can Tuttorosso Petite Diced Tomatoes with Basil, Garlic and Oregano, drained
- 3 cups baby spinach leaves, stems trimmed and roughly chopped
- 1 8-oz. fresh mozzarella ball, cut into small cubes or ripped into small pieces
- Parmesan cheese, for sprinkling, if desired
- Place oven rack in middle of oven and preheat oven to 350 degrees.Line a large baking sheet with parchment paper. Spray eight 8-oz. ramekins with nonstick cooking spray. Place the ramekins on the prepared sheet.Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking up with a spatula as it's cooking until no longer pink. Drain and set aside.
- In a large bowl, whisk together eggs, half and half, salt and pepper until well blended.
- To the egg mixture first add the french bread cubes pushing them down with the spatula to make sure they're all coated well with the egg mixture. Add the cooked sausage, tomatoes, chopped spinach and mozzarella. Mix until well combined. Evenly distribute the mixture into the prepared ramekins. Sprinkle with parmesan cheese, if desired. Bake for 30-35 minutes until egg cups are set, puffy and golden brown. Cool for 5 minutes before serving.