Sausage and Egg Breakfast Cups
Ingredients
- 1 (12-oz) pkg Bob Evans® Sausage Patties
- 1 (8-oz) pkg sliced mushrooms, chopped
- 1 tomato, seeded and diced
- 1 Tbsp olive oil
- ½ (5-oz) container spinach, chopped
- 3 large eggs, lightly beaten
- 3 Tbsp heavy cream
- 1 cup quartered grape tomatoes
- 2 Tbsp fresh oregano leaves
Instructions
- Preheat oven to 375°F. Press sausage patties into bottoms and up sides of 8 lightly greased wells of a 12-cup muffin pan.
- Meanwhile, cook mushrooms and tomato in hot oil in a large nonstick skillet over medium heat until mushrooms are very tender. Gradually add spinach, stirring until spinach is wilted and liquid is evaporated. Spoon mixture into sausage "cups".
- Whisk together eggs and cream in a bowl. Pour egg mixture over vegetable mixture in sausage cups. Bake 20 minutes or until sausage is done and center of egg mixture is set.
- Let cool in pans 10 minutes. Remove from pans and top with grape tomatoes and oregano.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
319
|
319
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 18 | 18 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 470 | 470 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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