Spicy Egg Cups

These Spicy Egg Cups are the perfect grab-and-go breakfast with a kick! Made with egg whites, sausage, sautéed onions and peppers, and a blend of pepper jack and sharp cheddar cheese, they’re packed with protein and flavor. You can bake a batch in under 30 minutes and keep them in the fridge or freezer for busy mornings. They’re a great way to start your day without skipping or settling for something bland!

Print Recipe

No ratings yet

Spicy Egg Cups

Prep Time10 minutes mins

Cook Time23 minutes mins

Total Time33 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast casserole, easy breakfast, egg cups, protein breakfast

Servings: 16 egg cups

Equipment

• 1 medium bowl
• 1 grater
• 1 cupcake tin
• 16 cupcake liners

Ingredients

• 16 organic egg whites
• 1 lb organic breakfast sausage
• 1 tsp pink Himalaya salt or sea salt
• ¼ tsp organic black pepper
• ¼ tsp cayenne pepper
• ½ tsp organic ground mustard
• 6 small organic sweet peppers finely chopped
• ½ organic small onion finely chopped
• 2 cup organic frozen shredded potatoes
• 1 cup pepper jack cheese shredded from a block
• 1 cup sharp cheddar cheese shredded from a block

Get Recipe Ingredients

Instructions

• Preheat the oven to 350℉
• In a skillet over medium heat cook the 1 lb organic breakfast sausage, ½ organic small onion finely chopped and 6 small organic sweet peppers finely chopped chopping sausage into small bits. Remove and let cool.
• In a bowl , whisk together 16 organic egg whites, 1 tsp pink Himalaya salt, ¼ tsp organic black pepper, ¼ tsp cayenne pepper and ½ tsp organic ground mustard.
• Add in the cooled breakfast sausage mixture, 2 cup organic frozen shredded potatoes, 1 cup pepper jack cheese and 1 cup sharp cheddar cheese.
• Stir until combined.
• Line the cupcake tins with the wrappers.
• Use a large cookie scoop and fill the tins 3/4 full with the mixture. You should get about 16. Any empty cups fill 1/4 full with water.
• Bake in the preheated oven for 22-25 minutes.
• Remove and serve.

Notes

These are one of my favorite freeze ahead breakfasts!  After baking, let cool to room temperature in the tins. 

Place in the freezer for 2 hours.  

Remove and place in a freezer safe Ziploc or container. 

To reheat, wrap in a damp paper towel and place in the microwave at 30 second intervals until cooked through.

You can also reheat in the air fryer at 360 f for about 10-12 minutes. 

Or the oven at 375f for about 15 minutes.