Bratwurst and Egg Breakfast Cups

  • 1. Preheat oven to 350 degrees F.
  • 2. Spray two 12-slot muffin tins and set aside.
  • 3. Over medium heat, add olive oil, red pepper, green pepper, onion, and minced garlic to a skillet. Cook 5 to 7 minutes until vegetables are tender.
  • 4. Crack 4 eggs and 4 egg whites into a large bowl and whisk. Stir in cooked vegetables and coin cut polish sausage. Pour the egg mixture into the first pan's muffin slots evenly. Set aside.
  • 5. Using the same large bowl, crack another 4 eggs and 4 egg whites and whisk. Stir in cheddar bratwurst and shredded cheddar cheese. Pour the egg mixture into the second muffin tin evenly. 
  • 6. Add both muffin tins to the oven and bake for 20 to 30 minutes or until the tops of the egg cups are fully cooked. Remove from the oven and allow to stand for 2 minutes. Serve warm and enjoy!
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