Sausage Tomato Spinach and Mozzarella Egg Cups
These Sausage Tomato Spinach and Mozzarella Egg Cups are savory and delicious and perfect for weekly meal prep!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Breakfast, Lunch, Dinner
Cuisine: American
Keyword: eggs
Servings: 8 8-ounce cups
Calories: 290kcal
Author: MaryAnn Dwyer
- 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.
Calories: 290kcal | Carbohydrates: 8g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 301mg | Sodium: 589mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg