I always make at least one make ahead meal on Sunday to use throughout the week. Since our mornings are a little hectic--with everyone in my house leaving at hour intervals--breakfast preparation can be a little tricky--and inconvenient. Most mornings, I pack my husband's breakfast for him to eat at the office. I also try to avoid serving the girls cereals and convenience foods as often as possible. This recipe for Sausage, Spinach & Mushroom Baked Egg Cups can be made ahead in a large batch (and even doubled) and then reheated throughout the week as needed. I just made a dozen this morning--and look forward to having leftovers for breakfast for a couple of days!
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Ingredients for Make Ahead Sausage, Spinach & Mushrooms Baked Egg Cups
1 lb. Turkey Sausage
2 tsp. Extra Virgin Olive Oil
8 oz. Baby Bella Mushrooms, Finely Chopped
1 Medium Yellow Onion, Finely Chopped
1/2 c. Mixed Mini Peppers (red, orange & yellow), Finely Chopped
1 c. Fresh Baby Spinach, Stems Removed and Coarsely Chopped
1/2 c. Shredded Cheddar Cheese
Herb Blend Spice, I use Love MI Seasons, Fresh Herb Blend for this recipe
Instructions for Make Ahead Sausage, Spinach & Mushrooms Baked Egg Cups
Preheat the Oven and Prepare a Standard Muffin Tin. Preheat the oven to 350 F. Spray a nonstick muffin tin with cooking spray or line the muffin tins with nonstick muffin liners for easy removal.
Cook the Turkey Sausage. Fry the turkey sausage until cooked through in a large skillet. Remove the sausage from the pan, reserving any drippings, and set aside.
Saute the Vegetables. Add the olive oil to the pan used to cook the sausage and heat until the oil is hot. Add the chopped onions and peppers. Saute over medium heat for 4-5 minutes. Add in the mushrooms and saute for an additional 3-4 minutes. Toss the spinach in and heat for an additional minute or two--stirring until the spinach wilts. Remove from heat.
Create the egg cups. Add a Tablespoon of turkey sausage to the bottom of each of the 12 muffin spots. Divide the vegetable mixture evenly between the 12 muffin spots--about 2 Tbsp. of vegetables per "muffin". Be sure to fill the muffin spots only about 2/3 or so full so that you have room for the eggs. Break an egg over each muffin spot. Divide the shredded cheese and sprinkle evenly among the 12 egg "muffins". Sprinkle an herb spice blend over the egg cups.
Bake and Serve. Bake the Sausage, Spinach & Mushroom Baked Egg Cups for 15 minutes. The eggs will be set--but, the yolks will still be slightly runny. If you want completely solid egg cups, pierce the yolks before baking. To remove from the muffin tin, simply run a sharp around the edges of each egg cup to loosen it and lift the egg cup out with a large spoon or a small spatula. I serve these egg cups with whole grain toast and fruit.
Notes: This recipe makes 6 servings (assuming two eggs per serving). I generally store the leftovers in airtight containers in the refrigerator and serve within a couple of days--or freeze for use throughout the week. These work well as a a quick, reheated breakfast--or as an on-the-go meal. To reheat, simply cover and microwave for 30 seconds to a minute.
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