Freezer-Friendly Baked Egg Cups require 8 ingredients and 30 minutes time. A flavorful, healthy breakfast with whole grain bread, homemade healthy turkey sausage and melty Vermont cheddar cheese.
Lightening fast and fancy… ummmm, yes please!!!
These Baked Egg Cups are super simple. You know, the kind of recipe that you will use over and over because well, They. Are. So. Easy. This recipe is more of a starting point than an actual recipe. Don’t like oregano, use parsley. Want to add in some veggies? Peppers, tomatoes, onion, spinach.. it will all taste delightful. Sometimes I even like to add a dollop of pesto or even some ricotta cheese. You can’t mess these guys up. Think omelet baked in muffin tins.. seriously, how adorable is that?
With the start of school approaching I’ve been all about simple-no-cooking-in-the-morning-freezer-friendly-type-recipes. I’m going to level with you. I’m not at my best on school mornings. I am THAT MOM. You know, the one that they make meme’s about. Messy bedhead, yoga pants, last night’s make-up, hiding in the car at drop off praying that nobody walks up to my car window to say hello. Friends, I struggle. To those of you who pop out of bed at the crack of dawn, bathe yourself and your children and leave the house with everybody wearing 2 matching socks and impeccably combed hair all after whipping up a hot 3 course breakfast for the family … this recipe isn’t for you.
This one is for all my fellow mama’s who haven’t quite mastered turning on the stove in the morning, but at bare minimum want to send their kids off to school with a nutritious breakfast that they can feel good about. Matching socks and impeccable grooming.. well, it’s a work in progress…
Ok.. let’s talk eggs. They are in all seriousness So. Confusing. Free range, free roaming, cage free, pasture raised, natural, organic… the fancy label claims go on and on and on and on.
Bottom line.. there are LOTS of labels and VERY FEW regulations. In a perfect world (you know the one with the meticulously groomed children and family breakfasts consisting of sausage, eggs and biscuits made scratch each morning) you would purchase your eggs from farmers who raise chickens who live in a pasture with plenty of green grass. Healthier chicken = healthier egg.
In the real world, there are going to be times that you need to purchase eggs at the grocery store.
Egg Label breakdown:
Certified Organic: Chickens are kept uncaged in barns that have outdoor access. Quality of outdoor access is not controlled. Chickens are fed a organic, vegetarian free, and antibiotic free diet.
Free Range, Free Roaming: Chickens are uncaged inside barns and have some outdoor access, but this is not controlled. There are no restrictions regarding what the birds can be fed.
Cage Free: Chickens live indoors, cage free, but likely without access to the outdoors.
Vegetarian Fed: Chickens are fed a diet free from animal byproducts. This label gives no information about living conditions or quality of feed.
Pasture Raised, Pastured: Chickens are kept outdoors for most of the year, on a pasture, covered with living plants. They are often kept indoors at night for their own protection. The USDA has not defined the meaning of “pastured raised” for egg production, therefore the claim is uncontrolled.
Natural: Eggs are minimally processed and contain to artificial ingredients. This label tells you nothing about animal living conditions.
Bottom line (in case you skimmed over the last paragraph)… look for organic pasture raised eggs.
Ok, now that we have cleared all that up.. let’s talk Freezer Friendly Baked Egg Cups!!!
I like to make my own turkey sausage. It’s healthier and cuts the calories and fat WAY down. Manage your expectations.. the sausage doesn’t taste like it’s from Cracker Barrel, but it’s So. Much. Better. For You. and sometimes that’s good enough. If you don’t want to make your own sausage, consider purchasing organic turkey sausage from your butcher.
If you want to give homemade turkey sausage a shot.. here’s the recipe.
Time Saving Tips and Tricks:
Prep: Make homemade turkey sausage OR cook purchased turkey sausage. You can store either in a sealed bag or container in the refrigerator for 1-2 days.
Make Ahead: The whole recipe can be assembled the night before. Follow recipe exactly, but don’t bake. Instead, store the muffin tin covered in the refrigerator. In the morning, allow it to come to room temperature, follow normal baking directions.
Freezer: Follow recipe and bake as directed. Allow egg cups to cool completely. Arrange on a baking sheet, and freezer for 1-2 hours or until frozen through. Remove egg cups from baking sheet and place them in a large labeled ziplock bag. Store in the freezer for 1-2 months. To thaw the egg cups place them in the refrigerator the night before they are needed. In the morning, warm them in the oven or microwave.
Freezer Friendly Baked Egg Cups – VIDEO:
- 8 eggs
- 1½ cups milk
- 1 tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 3 pieces whole wheat bread, chopped into 1½ inch pieces
- 4 oz. vermont cheddar cheese, grated
- ½ lb. turkey sausage (I use my homemade version)
- Heat oven to 350 degrees, and line the cups of a muffin pan with 12 silicone muffin liners.
- Place 3-4 bread pieces at the bottom of each muffin cup. Top with a scoop of sausage and a generous sprinkle of grated cheddar.
- In a medium bowl, mix eggs, milk, salt, pepper and oregano. Whisk until yolks are fully incorporated. Evenly pour egg mixture into lined muffin tin cups. Leave a little room at the top, the eggs will rise.
- Bake for 25-30 minutes. I like to broil them the last 1-2 minutes so that the cheese is golden and bubbly.
- Purchase farm fresh eggs or organic pasture-raised.
- If not making your own turkey sausage, organic turkey sausage from the butcher is recommended.
- Feeling ambitious? Double the recipe, serve 1/2 for breakfast and freeze the other 1/2.
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Other Grab N’ Go Recipes You Might Like:
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10 Make-Ahead,Whole Food Breakfast Recipes to help mornings go a little smoother and maybe even get you a little bit of extra sleep!