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Sausage and Egg Breakfast Cups

By Jason Fung, MD

Sausage and Egg Breakfast Cups

Recipe from Tasty
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 4
Calories 441 kcal

Ingredients
  

  • 1 lb ground sausage pork, chicken or turkey
  • salt
  • pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp parsley dried
  • 6 eggs

Instructions
 

  • Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
  • Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
  • In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.
  • Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
  • Bake at 350°F (180°C) for 30 minutes.
  • Enjoy!

Nutrition

Nutrition Facts
Sausage and Egg Breakfast Cups
Amount per Serving
Calories
441
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
327
mg
109
%
Sodium
 
815
mg
35
%
Potassium
 
372
mg
11
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
503
IU
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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