Breakfast Egg Cups

Ingredients

• 12 Hy-Vee large eggs, lightly beaten
• Add Hy-Vee large eggs, lightly beaten
• ½ c. breakfast sausage, cooked and crumbled
• Add breakfast sausage, cooked and crumbled
• ½ c. Canadian bacon, diced
• Add Canadian bacon, diced
• ½ c. cherry tomatoes, halved
• Add cherry tomatoes, halved
• 4 slice(s) Hy-Vee center cut bacon, cooked and chopped
• Add Hy-Vee center cut bacon, cooked and chopped
• ¼ c. fresh spinach leaves, chopped
• Add fresh spinach leaves, chopped
• Hy-Vee salt
• Add Hy-Vee salt
• Hy-Vee ground black pepper
• Add Hy-Vee ground black pepper
• Fresh chives, sliced, for garnish

Steps

1. Preheat oven to 350 degrees. Spray a 12 cup standard muffin tin with nonstick cooking spray; set aside.
2. In a large bowl combine eggs, cooked breakfast sausage, Canadian bacon, cherry tomatoes, cooked bacon, and spinach. Season with salt and pepper and mix thoroughly.
3. Using a ladle, carefully divide mixture between muffin cups. Bake egg cups for 18 to 20 minutes, or until egg cups are set. Garnish with sliced chives, if desired, and serve immediately.

Notes

Things To Grab

12 cup standard muffin tin

Hy-Vee nonstick cooking spray

Large bowl

Ladle

Original recipe: hy-vee.com