These mushroom and sausage egg cups are a simple, protein packed breakfast that is perfect for meal prep, busy mornings, or an easy brunch spread. Tender mushrooms create pockets of moisture while savory pork sausage and creamy eggs bake into fluffy, satisfying bites that are easy to grab and enjoy on the go.

Featured Standouts

Eggs

Eggs create the light, fluffy structure of these breakfast cups while providing rich flavor and plenty of protein.

Pork Sausage

Pork sausage adds savory richness and seasoned flavor that balances the mild eggs and earthy mushrooms.

Mushrooms

Torn mushrooms release gentle steam as they bake, helping create tender, airy egg cups with plenty of juicy texture.

Sour Cream

Sour cream adds richness and moisture while creating a creamier, softer egg mixture.

Black Pepper

Black pepper adds a subtle warmth that enhances the sausage and mushroom flavors without overpowering the dish.

TIPS & TRICKS FOR THE BEST MUSHROOM AND SAUSAGE EGG CUPS

Raw Sausage Concerns

Allow the sausage to cook completely as the egg cups bake by distributing small pieces evenly throughout each muffin cup. If you’re increasing the amount of sausage or concerned about handling raw sausage precook the sausage allow to cool in the pan to the touch and add sausage and the rendered fat into the eggs. 

Tear Your Mushrooms 

Drop the knife. Tear the mushrooms instead of slicing them. The rough edges help trap moisture and create steam pockets that contribute to a fluffier texture.

Whisk the Eggs and Sour Cream First

Whisk the eggs and sour cream thoroughly until completely smooth for the most even bake.

No Egg Cup Left Behind 

Heavily grease every muffin cup, including the edges, to help the egg cups release easily. Let the egg cups rest for several minutes after baking before removing them from the pan.i use two spoons to pop the eggs completely and effortlessly out. 

Inclusive adaptions

Dairy Free

Replace the sour cream with a dairy free sour cream alternative or an unsweetened dairy free yogurt.

Softer Texture

Finely chop the mushrooms and crumble the sausage into very small pieces for easier chewing.

Lower Sodium

Use a reduced sodium sausage or substitute ground turkey seasoned with herbs while reducing the added salt.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Mixing bowl

Whisk

Muffin tin

Measuring spoons

Cooking spray or oil

Oven

SIMILAR INGREDIENTS TO

CHEESY GRUYERE & SWISS ROASTED ASPARAGUS

CHEF’S SALAD + GOLDEN RANCH

LEMON SUNFLOWER DRESSING

ENJOY THIS RECIPE WITH

MUSHROOM RISOTTO

LIMONCELLO ROASTED ROMA TOMATOES

TOMATO AND BRIE TARTLETS

Recipe

Marissa Bolden

Mushroom & Sausage Egg Cups

These mushroom and sausage egg cups are a simple, protein packed breakfast that is perfect for meal prep, busy mornings, or an easy brunch spread. Tender mushrooms create pockets of moisture while savory pork sausage and creamy eggs bake into fluffy, satisfying bites that are easy to grab and enjoy on the go.

Print Recipe Pin Recipe

Servings: 8

Ingredients Equipment Method

Ingredients

  

• 6 eggs
• 2 tablespoons sour cream
• 3 ounces raw pork sausage
• 5 mushrooms stems removed and torn into three pieces each
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Equipment

• Mixing bowl
• Whisk
• Muffin tin
• Measuring spoons
• Cooking spray or oil

Method

 

1. Preheat the oven to 400 degrees.
2. Lightly grease a standard muffin tin with oil or cooking spray.
3. In a mixing bowl, whisk together the eggs and sour cream until smooth.
4. Remove the mushroom stems and tear each mushroom into roughly three pieces instead of slicing them.
5. Add the raw pork sausage, torn mushrooms, salt, and black pepper to the egg mixture and stir until evenly combined.
6. Fill each muffin cup about three quarters full.
7. Bake for 20 minutes or until the egg cups are puffed and the centers are fully set.
8. Allow the egg cups to cool for several minutes before carefully removing them from the muffin tin.

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