This is one of my favorite recipes. Sausage Egg cups are a great and easy way to make breakfast for the week ahead of time.

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I always make 10. One for each of us for breakfast for the week.

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I use 3 hot sausages that I take out of the casing. This recipe is flexible and you can also use mild sausage, crispy cooked bacon, turkey or chicken sausage. I do not add any extra salt as sausage has already a lot in it. 

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For me some extra paprika is all I need. I top them off with some sharp cheddar. All it takes is 35 minutes in total - 10 prep time + 25 minutes bake time.

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What you need:

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6 eggs

6 egg whites

(if you don't want to waste the egg yolks check out pasta dough #4)

3 hot sausages - casing removed

1 t-spoon olive oil

1/4 t-spoon paprika (or season to your liking)

1/2 cup sharp cheddar

cooking spray to coat the muffin tin

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How to prepare:

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Preheat your oven to 375F / 190C

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Heat the olive oil in a medium size pan over medium heat. Crumble the sausage into the pan and cook for about 8 minutes. It does not need to be fully cooked, as it will cook further in the oven.

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Take off the stove and let cool a little bit.

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Crack the 6 eggs + 6 egg whites in a bowl and whisk until light and fluffy. Add 1/4 t-spoon paprika and mix until well combined.

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Spray a 12 piece muffin tin with cooking spray. Fill 10 of the 12 muffin cups until 3/4 full with the mixed eggs.

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Add the sausage to the egg mixture. Top with sharp cheddar.

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Now, I set the muffin tin on a baking sheet and bake the egg-cups for about 25 minutes. 

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The eggs will rise and some excess fat from the sausage will be released. It might drip onto the bottom of your oven. That's why I set the muffin tin onto a baking sheet.

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Enjoy!