Sausage and Spinach Egg Cups
Individual baked cups of savory ground sausage and eggs topped with fresh spinach, perfect for a protein-packed breakfast. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs ground pork sausage, eggs, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz ground pork sausage
- 4 large eggs
- 1 cup, fresh spinach
- 1/4 cup, diced onion
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with cooking spray.
- Step 2: In a small skillet over medium heat, cook 4 oz ground pork sausage until browned, breaking into small pieces. Add 1/4 cup diced onion and cook until softened, about 3 minutes.
- Step 3: Stir in 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Remove from heat.
- Step 4: Whisk 4 large eggs in a bowl, then pour into the muffin tin, filling each cup 3/4 full. Top with 1 cup fresh spinach and the cooked sausage mixture.
- Step 5: Bake for 18-20 minutes, or until eggs are set and edges are golden. Cool for 5 minutes before removing from tin.
