These easy, make-ahead egg cups are filled with sweet Italian sausage, sautéed peppers, and little potatoes. The perfect healthy breakfast recipe!
Equipment
- Muffin Tin
- Oven
- Medium Skillet
- Large bowl
- 1 package A Little Savory Herb™ Microwave Ready Little Potatoes
- 1/2 lb Ground Italian sausage (sweet or spicy)
- 1 cup Red bell pepper, diced
- 12 Large eggs
- 1/4 cup Water
- 1/2 tsp Salt
- 1/2 tsp Pepper
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Instructions
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Step 1
Pre-heat oven to 350°F and spray a muffin tin with cooking spray. Set aside.
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Step 2
Cook little potatoes according to package directions. Be sure to peel back the cover and remove the seasoning pack.
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Step 3
While potatoes are cooking, heat a medium skillet over medium-high heat and spray with cooking spray. Sauté Italian sausage for 5 to 7 minutes, using a wooden spoon to break up into bite-sized pieces. Add the diced bell peppers and sauté additional 2 to 3 minutes. Set aside.
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Step 4
When potatoes are done cooking, slice them in half. Divide potatoes evenly between the 12 muffin tins then top each with a couple tablespoons of the sausage and pepper mixture.
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Step 5
In a large liquid measuring bowl, whisk together eggs, water, salt and pepper. Pour mixture into each muffin tin, about 3/4 of the way to the top. Bake for 25 to 30 minutes or until eggs are set. Serve warm or refrigerate for up to 5 days.
