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Baked Sausage Egg Cups
Feed breakfast to a hungry crowd with these easy Baked Sausage Egg Cups.
Ingredients
For the Potatoes
2 pounds new red potatoes (small to medium in size)
2 tablespoons olive oil
3 tablespoons butter
1 red bell pepper diced small, about 1 cup
3/4 cup onion, diced small
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh sage, chopped small (or half that of dried sage)
For the Sausage Egg Cups
1 1/2 pounds breakfast sausage without casing, see Notes below
3/4 cup shredded sharp NY cheddar cheese, divided
12 whole eggs
2 tablespoons fresh parsley, chopped
Instructions
To Prepare the Potatoes
- Place the skin-on potatoes in a pot covered with water and bring to a boil. Once boiling, salt the water and boil 10-15 minutes (10 for small and 15 for medium size) or until just short of tender. Poke a fork in and it should be still slightly hard in center.
- Drain and place the potatoes on your cutting board and once cool enough to handle, dice into small half inch or smaller dice. (Slice one way, cut the slices into strips then the strips into cubes).
- In a large skillet or sauté pan, place oil, butter, bell pepper, onion, garlic, salt, pepper, sage and the cut-up potatoes and cook over high turning and flipping with a spatula until browned, about five to ten minutes. Remove from heat and set aside.
To Prepare the Sausage Egg Cups
- Preheat oven to 400 degrees F.
- In a standard-size muffin pan, liberally spray with kitchen pan spray including the top of the pan.
- Divide the sausage meat between the 12 cups, two ounces per cup to be exact. Press into the center and let the meat run up the sides higher than the edge of the pan (as high as you can). I had a ¼ cup measuring cup that fit perfectly when pressed into each cup for getting the sausage perfect. I sprayed it first with pan spray so it wouldn’t stick to the meat.
- Press one tablespoon of the cooked potato mixture into each sausage cup and press in with your thumb.
- Sprinkle on ½ cup of the shredded cheese dividing over the 12 cups. Again, press in with your thumb.
- Test one cup by cracking an egg into it. If the white stays in place, cracks eggs into the remaining cups. If it leaks over the top, press the cups even further to make room for the egg. See note.
- Spray the top of the entire pan with more pan spray and place in the oven for about 10 minutes or until egg is cooked but still has a runny yolk (if that is how you like your eggs).
- Remove from the oven and top the eggs with the remaining ¼ cup of cheese and sprinkle on the parsley.
- Reheat the remaining potatoes if needed and serve one egg cup and the potatoes on the side to each guest.
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Notes
If your supermarket sells bulk breakfast sausage without casings, you could use that or use the brands that come in a tube, like Jimmy Dean brand.
Pressing the sausage into a high-sided cup shape is crucial to fit all of the ingredients. You could also separate the eggs by just putting the yolk in, then whisking the whites in a bowl and ladling in just enough of whites to reach the top of each cup.
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