Sausage Egg Cups

Sausage Egg Cups

Breakfast IS the most important part of the day, and isn’t it even more delicious when it’s ready quickly?!

One of our favorite breakfasts to make ahead of time are these sausage egg cups. Despite our intentions to make them last for a few days, these frequently become our favorite snack for second breakfast too, so make a double batch!
Endlessly customizable, use your frozen grated zucchini from last year’s garden or substitute with seasonal delights such as basil and tomato in summer.



  1. Preheat oven to 350 degrees
  2. Grease 12 regular sized muffin cups or 16 mini muffin cups with your favorite Apple Creek Farm grass-fed fat (beef or sheep)
  3. In a bowl, whisk eggs and milk until combined
  4. Stir in greens, feta cheese, zucchini & Parmesan cheese (optional)
  5. Divide sausage into 12 or 16 portions (depending on size of muffin cups)
  6. Press sausage into a greased muffin cup. Be generous, as the sausage will shrink.
  7. Bake 8-10 minutes, remove from oven
  8. Fill muffin cups 3/4 full with egg mixture on top of sausage
  9. Place back in oven, bake 15 – 20 minutes (regular sized) 10-12 minutes (mini) or until eggs have risen and golden
  10. Store in fridge up to 5 days
  11. Warm up in the oven or on stove top
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