Tex Mex Breakfast Sausage Cups
Kickstart your morning with these bold and savory Tex Mex Breakfast Sausage Cups! Perfectly portioned for on-the-go breakfasts or a crowd-pleasing brunch, these flavorful bites feature crispy sausage cups cradling a vibrant mix of eggs, diced bell peppers, jalapeño, onion, and a hint of fresh cilantro. Enhanced with warming spices like cumin and chili powder and topped with gooey melted Mexican cheese, every bite delivers a burst of Tex-Mex zest. With just 15 minutes of prep, these protein-packed breakfast cups are as easy to make as they are irresistible. Serve them warm and let their golden, bubbly tops and zesty aroma steal the show!
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Recipe Information
Ingredients
- 1 pound Ground breakfast sausage
- 6 whole Eggs
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Yellow onion
- 1 cup Shredded Mexican cheese blend
- 1 small Jalapeño
- 2 tablespoons Cilantro
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a standard 12-cup muffin tin with cooking spray.
Divide the ground breakfast sausage into 12 equal portions. Press each portion into a muffin tin, shaping it to fully line the bottom and sides of each cup to form a 'sausage cup.'
Place the muffin tin in the preheated oven and bake for 10 minutes. The sausage will shrink slightly and release some fat during this time; carefully remove the tin and drain excess grease if needed.
While the sausage cups are baking, dice the red and green bell peppers, small onion, and jalapeño. Finely chop the cilantro.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, black pepper, ground cumin, and chili powder until well combined.
Stir in the diced bell peppers, onion, jalapeño, cilantro, and 3/4 cup of shredded Mexican cheese blend into the egg mixture.
Pour the egg mixture evenly into the pre-baked sausage cups, filling each about 3/4 full. Be careful not to overfill.
Top each cup with a sprinkle of the remaining Mexican cheese blend.
Bake for an additional 12-15 minutes, or until the eggs are fully set and the tops are golden and bubbly.
Allow the Tex Mex Breakfast Sausage Cups to cool for 2-3 minutes before carefully removing them from the muffin tin.
Serve warm, garnished with extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
