(16 votes, average: 3.56 out of 5)
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These easy, make-ahead egg cups are filled with sweet Italian sausage, sautéed peppers and Little potatoes. The perfect healthy breakfast recipe!
Ingredients
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Preparation
Pre-heat oven to 350°F and spray a muffin tin with cooking spray. Set aside.
Cook Little potatoes according to package directions. Be sure to peel back the cover and remove the seasoning pack.
While potatoes are cooking, heat a medium skillet over medium-high heat and spray with cooking spray. Sauté Italian sausage for 5 to 7 minutes, using a wooden spoon to break up into bite-sized pieces. Add the diced bell peppers and sauté additional 2 to 3 minutes. Set aside.
When potatoes are done cooking, slice them in half. Divide potatoes evenly between the 12 muffin tins then top each with a couple tablespoons of the sausage and pepper mixture.
In a large liquid measuring bowl, whisk together eggs, water, salt and pepper. Pour mixture into each muffin tin, about 3/4 of the way to the top. Bake for 25 to 30 minutes or until eggs are set. Serve warm or refrigerate for up to 5 days.