Sausage and Green Chili Egg Cups


These turned out great, and they were also easy.  They will be used as leftovers for my husband’s breakfasts this week and are also going to be easy for my son to pop in the microwave in the morning before school.  If I had the tomatillo salsa verde from Trader Joe’s, it would’ve been great over the top.  Even though there was no cheese involved here, it was still really great.


  • 1 lb italian sausage, in small pieces without casing
  • 1/2 yellow onion, diced
  • 9 eggs, beaten
  • 2 small cans green chili
  • 2 green onions, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 jalapeno, chopped (optional)


Preheat the oven at 350 degrees

In a skillet, cook the sausage and onions until browned lightly it doesn’t have to be cooked all the way through.

Using a 12 cup nonstick muffin tin, spoon in the sausage and onions.

Beat the eggs, chilis, green onion, salt, pepper, and jalapeños (optional) in a medium bowl.  

Put 1/3 cup of the egg mixture into each muffin holder.

Bake for 25 minutes or until cups are no longer “wiggly”.  Those on the outer edges may be done sooner and can be removed a few minutes earlier.

Garnish with additional green onion, if desired.


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