Yummy and filling breakfast on the go! These Sausage Salsa Egg Cups are so good, everyone in the family approved. Oh, and they are very easy to make. Just layer everything in the muffin pan, pop them in the oven, and 20 minutes later you are eating a flavor-packed breakfast or lunch. Only 5 ingredients!
Total Time
30min
4.7
3 Ratings
Author: Buy This Cook That
Servings:
12
Ingredients
•
12
Eggland's Best Classic Eggs
•
1 1/2
cups
Pork Sausages
, crumbled, drained
•
1
cup
Monterey Jack Cheese
, shredded
•
1/2
cup
Salsa
•
2
Tbsp
Fresh Parsley
, chopped
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Spray a muffin pan very well with non-stick butter flavored cooking spray.
3.
In each muffin tin, spoon Pork Sausages (1 1/2 cups) into the bottom.
4.
Crack an Eggland's Best Classic Eggs (12) in each muffin tin. Gently break the yolk, and with the handle end of a spoon or fork, gently move the sausage around to allow the egg to seep through to the bottom.
5.
Spoon 1 teaspoon of Salsa (1/2 cup) onto the center of each yolk.
6.
Top the egg cups evenly with the Monterey Jack Cheese (1 cup) and Fresh Parsley (2 Tbsp).
7.
Bake at 20 minutes until eggs are set and cooked through.
8.
Let cool for 5 minutes. Using a butter knife or small plastic spatula, gently remove the Sausage Salsa Egg Cups from the muffin tin and cool on a plate. Serve and enjoy!
Nutrition Per Serving
CALORIES
174
FAT
13.1 g
PROTEIN
12.3 g
CARBS
1.3 g
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