Savory egg cups with seasoned pork, colorful peppers, onions, and herbs for an easy breakfast.
Cuisine type: American
Ingredients
Yield:
Yield
8 Egg Cups
- 1 cup bell peppers, red, yellow, and orange, finely diced
- 1 cup onion, finely diced
- ½ pound ground pork
- ¼ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon Mrs. Dash herb seasoning blend
- 8 large eggs
- 2 tablespoons milk or milk substitute
- ¼ teaspoon salt, optional
- Cooking spray
Image
Directions
Nutritional Information Prep: 15 min, Cook: 20 min, Total: 35 min
- Preheat oven to 350°F.
- Spray a regular size muffin tin with cooking spray.
- Finely dice the bell peppers and onion.
- In a bowl, combine the ground pork, poultry seasoning, garlic powder, onion powder, and Mrs. Dash herb seasoning blend to make the sausage mixture.
- Heat a nonstick skillet over medium heat. Add the sausage mixture and cook until done, breaking it into crumbles as it cooks. Drain any excess fat.
- In a separate bowl, beat the eggs with the milk or milk substitute and salt, if using.
- Add the cooked sausage crumbles, bell peppers, and onion to the egg mixture. Stir to combine.
- Pour the egg mixture into the prepared muffin tin, leaving a little space at the top of each cup for the muffins to rise.
- Bake for 18 to 22 minutes, or until the egg cups are set and lightly golden.
- Let cool slightly before removing from the muffin tin. Serve warm.
Helpful Hints
Freeze extra egg cups and reheat for 30 to 40 seconds in the microwave for a quick breakfast.
Serving size: 1 Egg Cup
- Calories: 154 kcal
- Carbohydrates: 3
- Dietary Fiber: 0.5 g
- Total Sugars: 1 g estimated
- Added Sugar: 0 g
- Protein: 12 g
- Fat: 10 g
- Saturated Fat: 3 g estimated
- Cholesterol: 230 mg
- Sodium: 155 mg
- Potassium: 200 mg
- Calcium: 37 mg
- Phosphorus: 154 mg
