Cheese & Sausage Egg Cups

We have a house full this holiday season and in order to serve some good healthy breakfast options that everyone will enjoy, we pulled together a few recipes from years past and just made some simple variations to the recipes so we had some that were kid friendly. These egg cups turned out really well, and are simple to assemble, especially if you do some prep ahead of time. The eggs are cooked in muffin tins that are lined with wonton wrappers which crisp up nicely as the eggs bake. For the kids we kept it simple and used chicken sausage flavored with apples, and some shredded reduced fat cheddar cheese. For the adults, we used sauteed spinach and mushrooms, chopped green onions, and some shredded light gouda cheese.


Why Healthy

  • Using an egg substitute and reduced fat cheese eliminates some of the fat from the egg cups.
  • Chicken sausage is a much lighter alternative than the usual pork based breakfast sausage.
  • Adding spinach and mushrooms boost the nutritional value.



Cheese & Sausage Egg Cups

Easy to assemble egg cups the whole family will enjoy.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 15 mins


24 Wonton Wrapper
Olive Oil Spray
3 Cups Egg Substitute
1/2 Cup Low Fat Milk
[b]Sausage & Cheese Variety:[/b]
1 1/2 Cups Chicken & Apple Sausage, Cooked & Crumbled
1 Cup Reduced Fat Cheddar Cheese
Veggie Variety:
1 Cup Sauteed Spinach
1 Cup Chopped Cooked Mushrooms
3/4 Cup Shredded Light Gouda Cheese
Salt & Pepper


Preheat oven to 350 degrees F.
Lay out the wonton wrappers on a baking sheet and lightly spray with olive oil spray on one side.
Use two wrappers per muffin cup and line the muffin tins with the wrappers.
For the sausage and cheese cups, crumble the sausage into the cups with half the cheese.
Beat together the egg substitute with the milk and season with salt and pepper.
Pour the egg mixture into the lined cups, filling them halfway.
Bake for 15 minutes until puffy and set.
To make the spinach and mushroom cups, divide the spinach and mushrooms between the 12 lined cups, and then sprinkle the shredded gouda into the cups.
Beat the egg substitute with the milk and season with salt and pepper.
Pour into the muffin cups halfway and bake for 15 minutes until puffy and set.
Let sit 5 minutes before removing from the muffin tins.


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